Re:Fresh Picnic Ham on my Weber
Danny, I use my Weber all the time for smoking. I use indirect heat, about 15 briquettes on one side. Get them burning and then put on the cooking grate. I add a well soaked chunk or 2 of hickory on top of the coals. I place the meat in the center of the grate and towards the non fire side if needed. (Volume of meat)
I shut the bottom air vents about 95% closed and the top vent about 85% closed. I add about 10 more briquettes every 2 hours along with another chunk of hickory the 1st refueling.
I do pork ribs and shoulders/butts and beef brisket this way. The ribs cook for 5 - 6 hours, the shoulders/butts for about 12 and the brisket for about 16.