Love my performer deluxe. Either lump or briquettes work fine, just stick with plain kingsford for the latter. No Match Light, no accelerants. Put a full chimney over the starter for a few minutes, then turn it off.
For individual servings (steaks, chicken, burgers, sausage, fish), dump coals on the far side so you have 1/2 to 1/3 of the bottom with coals and the rest without. Bottom vents stay fully open. The piling of the coals creates a hot side (direct heat) and a cool side (indirect heat). If you're getting flareups or too much char, drag the food toward the cooler side and just "bake" with the lid closed. Slide it back as you think you need. Pick up the beer sitting on the big work table and drink. Repeat. For bigger things like roasts or whole chicken, try piling coals on sides and leave a "cool" middle.
Start with the top vents also fully open but if you think it's too hot, start closing the top, bit by bit, until you feel better about the temp. I rarely do this but YMMV.
Not required but I've taken to rubbing a little canola or veg oil on my hot grill before cooking. Makes cleanup a little easier.
Enjoy!