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@phmokda - Nothing magic. Currently using Wegman's brand lump (Royal Oak) lit with 2-3 paper towels dampened with canola oil. Stir the old lump before lighting to knock ash through the grate and make sure no blockage. Rake out old ash, dump new lump on top of old to fill the firebox partway up the fire ring. No Daisy Wheel, bottom vent open all the way, light the lump , dome open. When flames burn out, close dome, adjust bottom vent til open about 2 inches, then as Egg heats, adjust ottom vent as needed. I've reached 1000 with vent open just over an inch, or open all the way, depending on air flow through the coals. Usually takes about half hour to reach 1000 and stabilize. Once at temp I wait 30+ minutes before doing the pizza.
I rarely go to 1000 any more. Most pizza I cook at 500 or so depending on dough used. I hope this helps.