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inchpincher
yeah like a normal bbq you need to let the charcoal turn to embers.
for a low and slow i fill the basket as much as possible that it's not going to interfere with the deflector but has plenty of fuel i then put 3x woodies fire lighters tucked into a grapefruit sized area in the middle, light them and leave it with the vent open and the lid up to light and then settle down to glowing embers in the centre, you don't want a raging inferno at this point just a decent burn in the middle. I also scatter my wood smoking chips among the charcoal when filling but soak them in water for a bit before i start to delay them catching too quickly. requires some trial and error to get it right.
once the charcoal is ready i set the lid down and sort the vents, then the billows takes over to get it to the target temp. obviously with the lid opening and closing it jumps around a little at the start but so long as you don't overshoot it with a massive charcoal fire at the start you should have less problems for the rest of the cook.
finally the last thing to watch is the colour of the smoke, when it goes from opaque white to a thin blue/clearish colour is when it's ready to get the food on.
edit: @inchpincher