Instructions

1. Determine the direction from which the wind is blowing.

2. Position the kettle so that one bottom vent is facing the wind source and the other is on the opposite side away from the wind.

3. Open the vent where the wind will blow in. Close the opposite vent.

4. Bank coals and a handful of wood chips above the vent that is open. Don't make a layer on the bottom rack of the kettle. You want to create a mountain of coals along the edge of the kettle.

5. Place one of the metal pans next to the coals. This is your drip pan.

6. Light the coals, close the lid and allow the fire to stoke and heat up for 30 minutes. If you have a thermometer, you want the internal temperature to be 200 degrees F. Make sure the lid vent is open and directly over the closed vent, which is on the opposite side of the wind source.

7. Soak your remaining wood chips in water for 20 minutes. You can use hickory, mesquite, cherry or other favorite cooking wood for flavoring.

8. Place the second metal pan on the rack over the coals. Pour water in this.

9. Place the meat next to the water pan. The meat should be positioned so that the wind blows up through the coals on the bottom, up through the meat and out the open vent on the top.

10. Allow for four to six hours of cooking time.

11. Brush marinade over the meat every 20 to 30 minutes. Also flip the meat at this time and make sure the water pan isn't dry. Place a new layer of soaked wood chips over the coals.

12. Test your results. Cut off an edge. The inside of the meat should be pink on the edges from the smoking. Ribs should pull cleanly off the bone.