Chimney starter is a must.
Weber teaches on it's "Thrill of the Grill" courses that vents should ALWAYS be fully open (unless extreme turbulence is affecting the burn) and lid always on.
Instead control temp with charcoal quantity (and quality).
good quality charcoal briquettes will burn for 4 hours.
Also consider the Minion Method of adding unlit coals (and wood for smoke) from the start, next to burning coals for prolonged and steady cooking over long periods (eg 6+ hours for ribs)