Hey guys, this week I'm going to show you a couple of really easy, low and slow smoking setups on your rubber kettle. So I'm going to light my charcoal chimney here. I've got about 40 to 50 briquettes in the charcoal chimney. So I'll get that lit and get a good nashed over and ready to cook on. Here we are 15 minutes later, it's already to rock. So what you're going to do is you're going to set up a two-zone indirect fire. What this does is you'll have all of your charcoal on the it will be on the left side of the grill here and the food will go on the right side. So you'll have a hot area and a cool area. So this is the simplest way I can think to smoke something in the backyard. This is something I do if I wanted to cook something for only two to three hours. If you're new to cooking low and slow, this is the best way I think for you to start out. Next I'm going to take a water pan and put it on the right side of the grill. What the water does is it helps add moisture to the cook and helps make a moist cooking environment and this will help the smoke adhere to your meat and also help it from drying out. I've boiled the water because if you don't boil the water, the the charcoal is going to try to heat up the water. Next I'm going to throw on some hickory wood and I'm good to go. The other method I'm going to show you guys today is called the fuse, sometimes called the snake method. So what you're going to do is you're going to dump a pile of charcoal in the center of your kettle and you're going to take it and you're going to put it around the perimeter of maybe about three quarters or maybe four-fifths of the way around your kettle and you're going to stack them too wide and too on top of each other. It's going to make like a sea shape going around the outside of your kettle. So it's going to look like this when it's done. You're going to have five or six left over. So right in the center, you're going to light your Weber Lighter Cube and once you get it lit there, you're just going to carefully lay on top of it these five or six brickets and they're going to get mashed over and once they get mashed over in about five or ten minutes, you're going to take a spare of long handled tongs and with long handled tongs, you're going to just take them and very carefully lay them on one end of your kettle and it's going to burn like a fuse from one end to the other and if you do it right, you're going to have a temperature of around 250 degrees and I've had it go for eight hours without having to add extra charcoal. Again, I'm going to add the hot water for the same reason as before to help create a moist cooking environment as well as to help the smoke adhere to your food and also kind of gives a safe place for some drippings and fat to fall into your water pans, not going to fall on top of your charcoal and start a fire. The last thing I'm going to show you guys is how to regulate the temp on your grill for low and slow smoking. I like to use this second thermometer. My favorite is the Maverick ET732. It has both a pit probe and a food probe. So you can see I've got a probe put on the cooking area where I'll be placing my meat and the wireless thermometer is going to tell me exactly what my temperature is at the great level. So what you're going to do is set that up and it tells you exactly what the temp is here on the wireless transponder and all you do is simply choke back your top vent. Leave your bottom vent open 100% and choke back your top vent until you get your kettle dialed in. It's going to take you a few tries to get this right and I wouldn't touch the bottom the bottom vent until you're after going too hot. So say if you were at 300 degrees then you'd start to tolling back your bottom vent. It's been 10 minutes and you can see that I've got the grill at 250 degrees and we're ready to cook. Thanks for watching guys. If you like the video, slap the like button and don't forget to subscribe if you haven't already. You can check me out on BBQwithJeff.com. I've got links to all my other social media sites like Facebook and Twitter. Next week I'm going to be making some mink balls. They're a really awesome simple appetizer that sure to be a crowd pleaser or if you want they could be a shameful meal for one. All right guys, see you next week.