hej! So i bought a kamado and am nearly finished a table. When i'm gonna start it up, it will be solid frozen at about -10 celsius. Any tips on starting it up? Or just start it the regular way?

I'm trying brisket again next week. Looking for any and all sage advice, since it seems to be the most difficult thing to cook.

Since the last time I've made the attempt, I got a Fireboard 2 with a blower fan. It has more probes, so I plan on monitoring the flat and point better. I'm also getting butcher paper, since last time I used foil.

I hit a big stall at 165-170 and did a foil boat. I also ran out of fuel due to an air leak at the top of my grill.

This time my plan is 200 until it hits 160-170 to slowly develop bark. Butcher paper and increase heat to 250 until probe tender. FTC at least 3 hours.

Thoughts?