I am contemplating entering a KOSHER BBQ competition in Long Island. All grills, supplies, meats, charcoal, knives, injectors, etc. are supplied by the organization sponsoring the event. This is done to maintain Kashrut (Kosher laws) throughout the competition. The grills provided are Weber Kettles with the charcoal side basket. I have never used anything but my BGE and I wont be allowed to bring my pit viper and DIGIQ. How hard is it to smoke on a Weber Kettle and without a platesetter and how easy is it to maintain temperature? Am I better off with Kingsford charcoal or should I use the tried and true Wicked Good Lump? Here is the link to competition www.likosherbbq.org
Any input would be appreciated.