I would see if I can get some more info on which size egg you'll be using and if you'll have a platesetter or not.
I just load up the lump, light a couple spots with a torch or lighter cubes and throw a couple of chunks on the lit areas, the egg is usually just about the right temp by the time I get thin blue.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ