I have had great success smoking on my
Weber Kettle. Just light a pile of charcoal and when hot (covered with ash) using a long pair of tongs or some other long tool and some fire/heat protectant gloves, push these coals all the way over to one side. Or most of the time I clear out the middle and have coals on both sides. That makes for a more even, yet still indirect, cooking area.
Now you should have a large area that has no coals. That's where you'd want to put some type of drip pan to catch the drippings and keep
the Kettle clean. I use the disposable aluminum foil pans.
Add a couple of chunks of a good wood suitable for what it is you're cooking, replace your top/cooking grate and away you go.
One other good thing to do is to take another disposable aluminum mini loaf pan and fill it with water, apple juice, broth, whatever and keep that over the coals. That will keep moisture under the lid and help the meat stay tender and juicy.
Does the version you own have the flip up sides on the cooking grate? Mine does, and without those I don't think I'd smoke with this thing. It's very handy for adding more wood or lump as necessary.
The
Weber Kettle is fun to smoke with. It's work because you'll feel like you're constantly riding the temps. But most things I've done have come out well.
Good luck. Show Pictures. And be sure to get a quality thermometer for
the kettle and for your meat.
