looks grate so far.....you may end up adding more coals before the end, but it's pretty easy, just set the grate, meat & all, on a table or another kettle while it gets loaded in.......not a temp disaster 'cause the meat is by then carrying a lot of heat internally & the bell of the cooker is hot also....it will recoup quick.....
This was set out for the bean pan, but same concept....
Quick reload on a brisket....
You can try a higher running temp.......I don't like to push that whole "Hot & Fast" thing on people, but something like this will come out just fine @ 250~275....gets done quicker, plenty of smoke time still & much less likely to run into the way below temp issue you already had at the very start.....