How are you lighting it? This is actually something the Slow N Sear helps with. Honestly though, the only time I've ever had a problem with dirty smoke messing up a cook is on the Akorn...and that's just because it was dirty the whole time. Usually with kamados dirty smoke if it happens at all is only for an hour...maybe 2...and I've never noticed an off taste from it even on those occasions when I put the meat on immediately after lighting the grill.
Are you noticing off flavors?