Thanks for that. I have seen there are a few different methods for the kettle. I was unsure if getting the baskets, and using them to smoke would be slightly easier.It works well, but I found getting the briquettes started was the hard part. I ended up turning the chimney starter upside down so you're packing the briquettes into the small end. The wood chunks you put on early in the snake impart more smoke flavour than those further round as the meat has cooked on the outside and is developing its bark.
I have been looking for a inkbird or a thermopro thermometer, I think that might help me out.
Going to be a fair amount of trial and error. Think pork shoulder will be my starting point, its cheap and I presume the fat content makes it forgiving.