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Pick up a couple of bricks from home improvement store and use them to bank the coals to one side. Put foil down on the side of the charcoal grate without coals. Put the food on the cooking grate away from the direct heat. Here's a couple of discussions that help...

A couple of suggestions, use chunks (split) instead of chips, and place them mixed in with the unlit. That being said, I prefer lightly smoked and just the charcoal works for me. Welcome to the club.

+1 stainless. For me the worry-free durability out ways the sear marks. I use cast iron for dutch oven and a fry pan, but find myself always looking for something lighter, and not so maintenance heavy, and still looking.

I did three STL trimmed spares in a 22 kettle w/ a weber rib rack. Used a couple of bricks to indirect the coals to one side and put aluminum under the ribs for ease of clean up. Next time my plan is to have two banks of coals and center the ribs. With the ribs not quite centered, the rack...

I usually buy one or two select packers from Smart and Final each year. Last night got another and didn't notice that it was Choice until I threw in the fridge last night. Yes, lucky instance.... it's on the kettle this morning for a HH cook.

I've done 4 racks of Stl spares in a rack in a kettle, coals banked to one side. It was a tight fit bacause the coals took too much space. I think having two banks of coals and keeping the rack in the center would work great. That's my plan for next time. Temps stayed around 275F the whole...

With 2 Weber chimnies of unlit and half lit (per L&S instructions) temps should have stayed high 300-350F for the 90min of the cook. Make sure your vents were all open and not blocked with ash, which shouldn't be a problem with lump. It's either an air flow or a fuel (amount or quality) issue. HTH

I like mesquite lump for beef and oak lump for all else. There's a few brands available here on the left coast. Use for grilling and low and slow both.

Before I got into charcoal, I did what Kevin said above with good success. And always did an after cook burn to clean the grill out. The preheated also helped. I think I also used a pie pan under the vertical chicken to catch the drippings. HTH

Ribs, the reason most of us get into Q. It certainly was for me and I can still remember the first time "it's better than at the restaurant!". Cherish this mmoment. And please pass a plate.

I dislike the flavor of KBB and Kcomp. To me mesquite lump by itself imparts more smoke than say oak lump. That being said, it's really good with beef. I find different "natural" briqs have different flavors and have my preferences. I like the lighter ones for pork and chicken. To each their...

What David said,keep bottom vents open until 200F and then trim to 25%, and readjust 20-30 min later. Some cooks I have only one bottom vent slightly open, sometimes all three half open. It all depends... keep that top vent open.

Can't answer the rotisserie question, but have done BB on the gassed in 90min. Not as good as STL spares 5hrs @275, but still very edible.

+1 for stainless. Love my all clad. If you can save the pennies, put them on a wishlist.

Kitchen shears. Cheap and the right tool for the job. It's easier than using a knife.

I too wait for the heavy black and then white smoke to clear before putting meat on. It's gotta be blue. I can taste the soot or whatever if its not the clean smoke. The food looks better/brighter and the smoke ring is still deep (put the meat on a little cold). I guess the result is closer...

Did a 4# pork picnic (very similar to a shoulder) in my kettle a couple of months ago. Placed coals to one side banked with bricks and closed the bottom vents to almost closed... ok they were closed once temps got to 200. Kept top vent open and the temps settled in around 275F. I measured...

I use my SJG as a fire pit for my 12" Dutch oven (6 or 8 quart). I often deep fry or make a stew/heavy wet dish (jambalaya, coq au vin) and haven't worried.

This younger Q'r agrees. "Whatever floats your boat!"

18" tongs from restaurant supply shop; maybe $3. Strong enough to lift my dutchoevn lid. Long enough to keep my fingers away from the heat.