"...Never used a chimney to start either one of my kamado style grills and doubt I ever will..."
Please, explain your antipathy towards the use of a chimney. After I tried many methods including yours, there was no comparison in time to charcoal readiness, convenience and uniform grey coat using a chimney - and it's clean. Why not?
I got rid of my chimney years before I even got a kamado. Never did think the chimneys were all that they were hyped up to be and I've used many different brands, some better than others. I started lighting my offset with a propane torch and can get it going in less than 2 minutes. Beats finding newspaper or papertowels, sprtizing them with oil, lighting them, wait for them to light the charcoal in the chimney (not to mention all the ash left over from the newspaper), then finding my welder gloves to grab the chimney and dump it in. Now, I just grab the torch which is next to the grill, light it, hit the lump in a few places for about 30 seconds each and done. How long to hit the lump with a torch depends on if I am going low and slow or nuclear for a quick sear (that would be on the kamado, not the offset). That takes a bit longer. Maybe 3 mintues tops and up to 700 easy peasy.
Of course, the con of my method is you can't grab a cold beverage and sit down and wait. And wait. And wait for the chimney to be ready to dump into the grill.