Using a charcoal chimney, light a few handfuls of lump charcoal. Let them sit until they are burning hot and clean. Dump the lump charcoal from the chimney on top of an existing oak log and charcoal bed to get clean smoke faster than starting with cold charcoal.

Use multiple layers of ceramics or other insulation in the Kamado Joe so the fire can burn hot, while keeping the cooking area toward the top a cooler temperature. This will allow you to provide plenty of oxygen to the fire and maintain lots of draw in the cook chamber. A hot fire and good convection leads to clean, sweat tasting smoke.
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