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.
I agree. I've cooked some very large roasts in my Weber kettle. Lots of chickens and turkeys,too. I find them quite stable if you catch the temp on the way up before putting the meat on. I usually only check things about every 2 hours during a long cook, using a 12 inch turkey thermometer through the top vent. Search here for "Weber kettle long cook" to get ideas. Landarc has cooked some fabulous things on a kettle.