Jeff, start with two BB racks. If you want, add rub and remove the membrane on the BBs. But it maybe helpful not to do too much the first time around. (foil & juice, sauce, rub, membrane removal, bricks, etc. can come later). Your first few times you just want to learn how to monitor the temperature of the kettle.
Important-take notes on what you do so that you can duplicate it next time.
Set up the Weber for indirect cooking with the coals on one side, meat on the other with a pan on the coal level under the meat to collect the juices, add wood chunks for smoke. Buy a thermometer that you can stick into the top of the kettle and monitor the temps by the bottom vents and adding coals when needed.
Try and get the temps to be in the 240-300 range. It may vary a lot but's that's OK, don't sweat it. If it gets to 300 close them down the a little, and if it gets below 240 open them up a little.
In a few trys you'll get it down. Next is to try using the fire bricks and see how you like them and also play around with different recipes and techniques(foil, rubs, juice, removing membrane, etc.).
Do this consistantly and you'll be a pro in no time.
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Jerry, temps can be increased for all meats especialy chicken.
For example, with chicken thighs I marinate and rub and cook indirectly with chips and chunks for smoke woods. I let the kettle get up to wherever it settles in at which is usually at 350-400 degrees. The thighs are cooked with indirect heat; coals on the sides with a pan underneath for juice/fat spills. When they reach 175 I add some sauce for glazing and remove them when the sauce is glazed over which is usually in 10 minutes or so. During the glazing is also when I grill pepper and veggies over the coals.
Brisket can also be cooked at higher temps (350+-). With ribs and pork shoulder I prefer temps in the upper 200s.
John
