How would one go about doing this (for the first time) on a weber kettle?
Offset indirect heat.
Use a basket or slow n sear for the charcoal. Only light about 20% .
Put foil on the other portion of the charcoal grate. This helps circulation of heat and smoke. Air comes in from the bottom vents, forced to pull through the coals because rest of grate covered in foil. The air moves through the coals around the kettle dome, "bounced" back by the foil to go up and back around the meat. Creates a circulation of smoke. Add some wood chunks of your favorite variety.
I keep my lower vent wide open and adjust the top vent. Normally wide open to start then when temp hits 225 I'll close vent to just 25% open to hold around 250. Adding charcoal after a few hours. If I'm cooking for just the three of us, I don't use my bigger Smokey Mountain smoker. Butts, ribs, chuck roast, prime rib, whole chicken...Weber Kettle will smoke them all really well.
