Hey, everyone, new guy here (to both the forum and kamado cooking). My question is about starting up the charcoal. Right now I'm using a chimney starter with newspaper, but I hate the bloom of acrid smoke I get from the paper, so I picked up some paraffin starting cubes. Unfortunately I can't seem to use the cubes with the chimney because they fall through the grate (I have to set the chimney on the grate because I don't really have anywhere else to set it, no concrete on my patio). Can I just start the coals by stacking them in a pile on the grate and sticking a cube in the middle of the pile?
 
Or, let me approach this a different way... How do you start your coals up?

Hi all,
Just got an Akorn 16820 and mother nature decided to go all cool and wet on me. Looking forward to trying this thing out.

My buddy cuts grass and a client of his had this in their garage for years. I think I made a very solid purchase for $300(hope so?)
I’ve read a bit on here, and I’m assuming this is a late 90’s model(Richard Johnson-right?)
 
 There’s no loose tiles, the part on top spins freely, and only one little chip on one tile right by the back hinge.
the shocks/springs squeal a bit, but I haven’t started messing with it. 
 
it’s about 50” tall
no place for gas starter in back(I’ve seen a square on a similar one)
 
the tile is in greaaaat shape. That seems to be the biggest issues Ive read about
 
Thanks for all ya’ll do. This page has been a great resource before I bought it. 

Hi, I followed the steps in this video
https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s
and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong:
- ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop - trimmed as much of the silver skin off as I could - trimmed off hard fat and tried to leave 1/8" to 1/4" of fat - seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt - used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood - ambient outside temperature was low-mid 80s - waited until grill came up to temp and smoke was mostly clear before putting meat on - put meat on fat side down - cooked in Classic III using sloroller, on the lower level rack - cooked with water pan on grill - used Thermopro two probe digital thermometer (1 probe at grill level, 1 probe in thickest part of brisket) - grill temp ranged between 245-270, but mostly 250-260 - took ~6.5 hrs to get to 170 internal temp - wrapped in foil at 172 - took ~1.5 hrs to get to 203  - at ~203 a wood shish kabob skewer did go through meat, but still felt a little resistance. At this point I pulled it b/c I was concerned about over cooking - kept in foil, wrapped in towel, put in cooler for 1.5 hrs
The brisket had bark and a smoke ring. Pencil thin slice passed pull test. But it was dry and dense.  The attached photos are from the day after the cook and the meat is cold.
 
Where do I go wrong?
 
Thanks!!

Hey all!
 
New owner of a Kamado Joe. Been looking for a while but finally pulled the trigger with Atlanta Grilling Company's Father's Day sale. She arrived yesterday and still sitting in the garage as I need a couple buddies to come over to help move it out on the patio.
 
I love to grill but fairly new to the kamado scene. Any suggestions for a first cook?
 
Excited to be a part of this forum. Hoping to learn a lot!