I love the 22 kettle but found during smoking there is limited space unless a rib rack is used or the snake method is utilized.
So I came up with the following method which includes the minion method (briquettes burn from the middle outwards), two grates and an enamel baking pan (link below).
I started with 10 lit briquettes, dropped them in the middle of around 3kgs of briquettes, arranged the enamel baking pan filled with hot water on the cooking grate and placed another flipped cooking grate over the pan. You may need the old style grates without the hinges; that's the ones I used.
I have cooked 2 large beef short rib slabs using this method and have received extremely positive feedback (unless they were being nice
)
I find this method uses much less fuel than a traditional Vertical Style smoker (eg WSM).
I use water in the enamel pan but I'm quite sure you can run it dry or use sand, just like I have seen many do while using the WSM.
If someone has posted a thread using this method I apologise in advance.
Any suggestions or feedback is always welcome.
Thanks for looking.
Enamel Pan.
http://www.kitchenwarehouse.com.au/Falcon-Enamel-Rectangle-Dish-41x28x3-5cm-Black