I have a fleet of Weber Kettles and smokers but I have used a 3 burner Weber gasser for basic weeknight cooking for the last 16 years. This winter finished the old girl off and I’d like to explore a Kamado style cooker as a replacement. Can you have a Big Green Egg/Kamado Joe at cooking temperature in 15 minutes? I prefer lump charcoal as a fuel for all my other cookers and it would be nice to only maintain a stock of lump for everything. I currently keep both lump and propane tanks in my shed. Looking to simplify.... Thanks!