I just used this method a few days ago in this thread.
http://weberkettleclub.com/forums/food-pr0n/had-a-full-house/Works great. I like to put some HD foil over areas of charcoal where there will be drippings.
This helps prevent flare-ups, and helps to prevent the charcoal from becoming saturated with drippings before it lites up.
I put some small bits and pieces of lump in the snake, as well. I lite about 20-25 briquettes.
After pouring the lit charcoal in, I preheat for about 20 minutes with the intakes fully open.
Add the meat, and keep the intakes fully open for the next 15 minutes.
Then dial it down to about a quarter to half open. I keep the exhaust fully open, always.
I then walk away. A good way to check where the lit charcoal is on the snake .... touch the bowl. You'll find the hot spot!