Becky, when I first got my 18.5" Kettle, I found the thread 'A longer burn process for kettles' - which was provided in the above post. I went by this to a T, as well as George's tip about foiling the remainder of the charcoal grate.
Works great! I've smoked Ribs, Pork Butts, Turkey Drumsticks, Pork Chops, Brisket Flats, you name it - all on a Kettle. Now I did use the 22.5" kettle for ribs or multiple cuts of meat, but what the hay.
It's amazing how much meat you can put onto a kettle for smoking. Don't overlook the foiled grate below the meat - it is great place to cook foiled potatoes and/or vegetables.