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I can get good smoke flavor on meat in my Big Joe. I use a device that closely controls the airflow (Flame Boss or similar), this keeps the coals at a very slow burn so you don't just burn the wood chunks up and you don't have any flame. I have the ceramic heat deflectors installed with a pan...
I just use my propane torch heating a few spots around the charcoal in the BBQ, and I already had the torch in the garage. I think it gets things going faster than a chimney starter since I can create several hot spots around the charcoal.
To maintain temperature in my Kamado Joe I use something similar to this: The controller monitors the temperature of the Joe and the meat and adjusts the fan speed based on the temp and how fast the temp is changing. I do a whole chicken low and slow on a beer can chicken "throne" and I can...