I use crumpled up paper at the bottom of mine. Oxygen and the chimney do wonders to get it started. Living in the suburbs I'm always grossed out when I walk by an outdoor BBQ and smell lighter fluid.
I also love Alton Brown and there are other videos that will teach you how to do a lot on a simple Weber style kettle grill.
Also: once you get other accessories like pans to hold and divide the charcoal for indirect heating then you'll even open up more especially if you have a thermometer in the grill. While keeping it as low as a smoker isn't easy it's not impossible and I've done some great pork and slower cooked meats on mine.
Remember when the Intenet made you optimistic? That's why I think these posts gut me so much. Because it doesn't do that anymore.
Anyway off to continue doom scrolling.