*Definitely* not trying to argue with you guys, you have more experience than I do with it for sure, but I just went back and watched the video. He specifically says pour the chimney in after its lit for 15 min, put the rods in, hang the food, put on the lid and go. That's how I've done it almost every time and it's worked perfectly and no weird smoke or anything. The times I haven't done it that way I was trying to use less coals for the light and it resulted in me having trouble getting up to temperature for the first 20 minutes or so and I needed to crack the lid to get it going well around 270. Like I said not tying to argue. But I'm pretty sure that lit is lit, 15 minutes either way using fluid or using the chimney. I'm *pretty* sure you don't want the basket all the way lit either because you want them to light up gradually to extend the cook.
*shrug* works for me, so...
Nothing is written in stone I guess. I may have to Change my technique when it's not 9,000 below zero out.