Originally Posted by caseydog
I started smoking on a kettle. I still use it for small smokes, like a rack of ribs.
I use Kingsford blue, because it is the fuel that I know best. I use the Minion method, with one half of the kettle full of lit and unlit coals, and the other side "cold." I add wood chunks a couple at a time for smoke. Do some practice cooks, and use what works best for you.
You will have to monitor your temperatures, and make adjustments. But don't "chase" your ideal temperature -- you will drive yourself nuts. Just plan for your temp to fluctuate, and deal with it.
If you chose to accept this challenge, I think you will become a better cook, because it will NOT be a set-it-and-forget-it cook. You will have to pay attention. You will have to think on your feet.
But, I know from about 15 years of kettle experience, that you can cook some righteous Q on a Weber Kettle, and many brethren can back me up on that. I'm sure I'm not the only one willing to help you out in any way we can.
OK, so Casey basically said what I was trying to say, but as usual, he said it far better than I ever could have.
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