Pour it in the charcoal ring. Reach down, grab the bottom bowl, shake, rattle, shake, rattle. Add more charcoal to fill it up. Repeat the shaking until you are comfortable with the settling. (This is not rocket science....a couple of times will knock it out.)
The best thing you can do is get one of those Weber mini-chimneys and fill it up with lump, get it lit. By the time all of it is going good, it will have settled and burned down to about 2/3 at the most. Pour that on top of the charcoal, assemble smoker.
Put meat on, put lid on. Open door and put your fist-sized smoke wood in....tongs help. Shut the door and get ready to catch the climb to your desired cooking temp.