Not sure I agree, I grilled with the Weber Kettle for nearly 20 years before my fantastic wife bought me Weber Genesis gas grill. I use them both, for shear convenience it is hard to beat a good gas grill. The Kettle can't be beat for several things, indirect cook whole BBQ chicken is the wife's favorite style of chicken, done on the weber kettle. I like to cook steaks and especially Tri-tip on the Kettle, but honestly with a couple of big wood chunks in the gas grill, you can not tell them apart.
The zone fires, one, two, three.
One zone fires are good for grilling only and use up a lot of charcoal, If you have a lot of meat to grill they are great. Just try to get a good bed of briquettes 2 or 3 deep.
Two Zone fires, the booklet that used to come with the kettle describes building two charcoal areas, and cooking something on the cook grate in between. For Roasting that method is great, I have used it for the whole chicken I mentioned above, turkeys, roasts, and years ago ribs.
About 10+ years ago the two zone became a hot area and cold area or cooler area on the grill. It works great allowing you to grill on the hot side, then pull almost done stuff to the cooler side and use the hot for cooking something else. I try to have a level bed of coals, and use a cut up baking tray placed on the charcoal grate as a divider mid way or where ever I choose. This really comes in handy for Tri Tip I can build a higher than normal bed 4" high level bed of briquettes for fast cooking steaks or tri tip. (See pic of baking tray below).
Three Zone setup, I just use the two zone above, I add the 3rd zone by using an old heavy duty alum. wok ring, on top of the wok rink I place a small grate. This gives me a third area, I can keep it over the hot side to finish stuff that needs more heat than the cold side has, or I can put it over the cold side for an in between heat, it still is fairly hot because of the head circulating under the dome lid. The ring will have stuff cooking inside and around it, and doesn't interfere too much. Often I will put hamburgers on the grill, then put the wok ring and have potatoes going above the hamburgers, or something else. (see pic below).
If you don't own a smoker the Weber Kettle can work as a smoker. The big problem is maintaining the proper smoke temps 225-250º. Many Weber Kettle owners have bought the Smokenator, which work ok from what I have read. I decided to make my own hack mod. I used a piece off the backing tray I cut for the briquettes. (see pic below) (idea explained here
To monitor temp, I bought some wood corks, that fit in the vent holes in the lid. I drilled a hole through and run my digital probe cord through it. I have long stem 7" dial type from Weber (came with the gas grill) I use it to monitor temp near the cooking grate, and the digital to monitor meat meat temp. ( I no longer smoke on the kettle since I now have a MES).
Pizza on the weber kettle, I have a couple of posts on cooking pizza on your weber. The taste is very close to a wood fired pizza. Like smoking on the kettle cooking pizza is a big chore, and requires learning some techniques, but the end result is so good you will want to do more. I explained how in this post
, and a link to the first attempt is there too.