no.
load the firebox with lump, try to strategically place larger lump on the fire grate so as to not block the holes in it and to leave tiny little baby air pockets. then just dump the rest of your lump on top of it, like i said, you should be able to get around 10 lbs in there. then put the top rack on top of the fire ring and load up your chimney starter and light it, setting it on your top grate. let it get really going and then pull the top rack, dump the red hot coals from the chimney on top of your lump in the fire box and then add your smoking woods (i don't soak mine, no need), and then set your make shift platesetter on top of that, then your drip pan and then your top grate.
your top and bottom vents should both be wide open, or just don't even use the top lid yet. smoker should go quickly up to 300+, at which point i put the lid on with the vents barely open and close the bottom to less than a half inch width. the smoker will go back to 250 within a few minutes. this whole process shouldn't take more than 10 minutes or so.
then let the coal burn for 30 minutes or so before putting food on, this burns the coal clean and gets rid of crap on the lump that imparts crap flavor into your food.