There are no details in the post, so unlikely anyone would be able to help you. You're probably running your pit wrong somehow. You shouldn't have any problems using good quality lump with any cooker.
Temp is rising fast because it's a pretty small piece.
Fill'er up. The temp is not controlled by the amount of fuel, but by the vent settings.
Get the best people to treat you.
Consider this a part of your judo journey.
It sucks but you'll recover.
If that price is in USD, I'd look elsewhere
The only thing in your post I agree with is that many tachiwaza videos posted by bjj guys are trash.
Any grip can be broken
It's basically direct heat cooking. Look up chuds bbq, he has a video doing something similar on his direct heat cooker.
Just get a grate with feet. You may need to get someone to make it custom for you.
Scrape off any loose bits. Spray or brush with veg oil and fire it up. Repeat as necessary.
That's the right answer
You can also place something under the brisket so it will drape over it in an arch and fit the grate. After the brisket shrinks you can remove it.
Asador style is also a good way to do it, but it is typically cooked way beyond medium.
Half moon griddle for the toppings. Half moon grate for the patties.
If you mean a backpatch, then I'd recommend you find a place that can sew it on.
After it cools down it's back to business
Low and slow on a smoker. The best bbq cut. https://youtu.be/EBLLwQEoEOE?si=edRZr0zCyLCgsZdJ
The ribs are a waste to cry for but this cut will definitely work in a crock pot.
Separate the plate ribs from the chuck roast part. You can smoke them both. If you want pulled beef then braise the chuck after you smoke it. The ribs are the best bbq item ever.
Ooohhh, nice lettuce!
Just a backyard comp, but I got 2nd in ribs
BBQ