Originally Posted by kitchenelf
Am I thinking right?
You sure are thinking right. I'm going to be doing it this afternoon.
I do direct smoking with the meat directly over lump and wood chunks.
With direct smoking, or roasting I guess, enough fuel to last a sufficient time can't be lit at once because the fire would be way too hot.
The issue is the fresh fuel has to be added with enough lead time so it will lite before the existing fuel burns out. I visit the fire every 15~20~30 minutes*.
A handy tool for fire management is a old/cheap pair of tongs. *OTOH I have a fire door that allows me to access the fire plate / grate without having to open the lid.