I've always been a gadget guy so although it may be routine for that particular cook, it's not necessarily the same routine for a different cooker. I usually have 3-4 grills in regular rotation and another 4 in the garage that rotate in an out of active use. Like most of you, I also use various baskets and dividers, kettle pizza, vortex, SnS, etc...depending on what I am doing.
That being said, I've been in all of them enough that I probably have some sort of routine. I'd say a good general answer would be sweep/dump ash from last time. Assemble whatever configuration I am using, light it and go set the meat out. Replace the grate(s) and give them a good brushing once they are hot. Meats are prepped beforehand so they just need to come out to knock the chill off.
