bmmat, it really depends on what you're cooking. For shorter cooks, a chimney full will get the job done. If you're doing a 20 hour pork butt smoke, you'll want to fill up the firebox. And there is no need for a water pan, the egg is not a water smoker and it needs no assistance in keeping the heat down. If you're trying to hold a low temp, establlish a small fire and keep the damper door nearly shut, that will get you in the neighborhood of 200 degrees indefinitely. For a dome temp of 225, the door is perhaps 1/8 inch open. Keep the dfmt on top also cracked only slightly open. With a little time & practice it's pretty easy, good luck
Also, as for where the lump is, not sure it really matters. The shape of the fire box doesn't allow for too much along the lines of zone cooking (like a kettle does easily). Just dump the lump in & where ever it lands will work fine
