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On my 22 inch (EDIT) Kettle I'll use two char baskets with slightly less than half full of lit charcoal for a 1.5 - 2 hour cook. The top vent fully opened (maybe less) with the bottom at about 1/8 opened - after reading all of the posts to my inquiries. 250F to 325F..

Are you talking 200-250F?

Beef jerky (145F) and pork belly (80F - 180F).

Delux and Sns????

Minion Minion Minion!!!!!!!!!!!!!!! 8))

@Tye R. And your vents are opened how much????

This method sounds like the best match for me and perhaps a tiny bit less than half would work. Tomorrow THIS is it.

@Timothy F. Lewis Half filled each. Okay!

@Timothy F. Lewis By the term "half baskets" do you mean both baskets filled or halfway filled with lit briquettes???? It's confusing. 8))

Again my inquiry relates to the kettle and not the WSM. And thanks for all the replies.

@JayHeyl and @TonyUK I 'm uncertain if there's a misunderstanding with my OP. I appreciate both your comments but my original post stated temperatures around 300-325F which imho isn't low and slow that I take to mean 200-250F.

I'm experienced using the WSM but not the 22 inch Kettle and so here goes. I would like to cook a rack or two of pork ribs in the kettle using the charcoal baskets, at a temperature of about 300-325F so they're done in about 90 minutes (or maybe in a bit more time). What would be the method...

How much $'s per pound of Costco belly?????

I just got my 22 incher thru Amazon.

And during the "flame" the temperature climbed almost to 550F. Hmmmm, the fire musta' been the result of fat drippage. The flame was immediately quelled by closing both vents.

After a few minutes of searing there was a flame and the underside was charred. Flipped it over to the other side and when done......still BEAUTIFUL Charred on one side and "cooked' on the other with a center of reddish pink, rare to medium rare that only a steakhouse could have achieved...

Lit briquettes dumped into the baskets with the unit now reaching a temperature of 425F after 3 minutes. D@mn it's up to 450F after 5 minutes according to Weber's thermometer included with the unit. 475F after 8 minutes with sear a risin' above the horizin'. Stabilized after 12 minutes at...

It's looking a lot that for just one steak, filling the both baskets adjacent to one another would be the way to go. Therefore I'll pour into the baskets just about enough briquettes to fill and then light them in the chimney. (EDIT) With the baskets it looks as if I'll be using aroung thiry...

Today's the day. The meat is a prime rib eye from Wallys measuring 1 1/4 inch thick and marbled like crazy. A couple more questions. For the 22 inch kettle, are fifty briquettes really recommended for direct heat for only one single steak?????? Cook time max for a one inch steak is 8...

All replies appreciated. But why leave the meat in the fridge instead of on the countertop for a couple of hours??? I mean, it's salted and would dry further in a warmer environment.