[Vision]

I use weber’s charcoal chimney and their lighter cubes.

Yes, cold. Put the charcoal in, but the grate on, wood in, steaks on, lid on. I've been cooking thinner steaks lately and I want them to get 10 minutes in the smoke before the searing starts. Putting them on cold helps with this and you can still get a good crust during searing.

[WXRGina]

That sounds like an excellent method!