First smoking attempt...what went wrong?

The 12th post on this thread is my method for BBQ on a kettle, I have since begun standing the wood pieces on end and using 16-18 fully lit briquettes to start the fire. There are other methods. Try searching for "smoking on a kettle".

http://www.smokingmeatforums.com/t/105756/learning-the-weber-22-5-kettle-results

There was a time not too long ago I decided I was going to attempt this hybrid grill-smoking like you have described on my trusty Webber kettle and that quickly lit the fire so to speak into the world of smoking meat but once I started experimenting with all these baffles made of foil and other materials and stacking wood and coals different ways I decided it was time to buy an actual smoker and I have not regretted the purchase.  The kettle grill still has its place but for me it was one of those right tools for the job situations.

Me too!  I now have a grill, smoker, and a cold only smoker.  Different tools for different jobs.  Just my 2 cents.  Steve

Hello Abartel, can't help with the kettle. Just wanted to ask if when you have a minute would you stop by Roll Call and introduce yourself so we can give you a proper SMF Welcome and would you update your profile to include your location? 

Thanks and hope you find some helpful info.

Abartel, the minion method cliffcarter linked you to should do a nice job. Here's an alternative, though I haven't done it for awhile now (I do enjoy the simple process of making it work), but I cooked indirect on my 18.5" Weber Gold kettle using a square metal pan for a baffle, and coals on two sides (no charcoal baskets or racks). I added lit briquettes a couple times during a pork loin burn using stainless steel tongs to drop them in under the hinged grate...worked out pretty well. BTW, I have a set of tongs dedicated specifically for charcoal and smoke wood...well worth having around. Oh, and don't forget a pair of welding gloves...inexpensive insurance against burnt hands/wrists/fingers. Just tilt the chimney about 45* or so when removing the lit charcoal, and direct the top away from yourself so the burning cinders don't get in your face (watch wind direction, also). You can grab two or more briqs each time without even really looking at what you're doing.

This shows a little of the set-up for the fire:

http://www.smokingmeatforums.com/t/...gold-w-recipes-hope-you-dont-mind-some-q-view

Mind you, my kettle is very air-tight, and will kill the fire of you close the intake (I use it to kill live briqs all the time), so I can regulate temps pretty well, even if I add all hot briquettes. It doesn't take much to get the weber hot, and when adding hot briquettes, 6-8 will keep the 18.5" burning for quite awhile.

I prefer this method (two fires on the sides) as it would seem to allow for more even cooking temps between the fires vs a fire that slowly works it's way around...just me.

If you want to check your intakes for fire control, just toss in a half-dozen lit briquettes on the center of the charcoal grate and give it 5 minutes to heat up the grill a bit, then fully close the intake with the vent just cracked open...it should snuff them out within about 5 minutes. If it doesn't, your lid/bowl don't fit tightly and/or the vent control is defective/damaged. If the intake won't close-off the air, the coals will continue burning...a loose fitting lid/bowl could also allow air to make it's way to the coals through a down-draft (cold air drops, heated gases rise, causing a rolling effect inside the space).

Hope that helps you understand your kettle grill and indirect cooking with a charcoal fire a bit more.

Eric