I know that this question wasn't directed at me but I thought I would chime in anyway. When I smoked on my Weber I set up the grill for indirect heating, that is half the coal on the far left and far right of the grill with the water pan approximately half full of water in the center. Place the meat over the water pan. Use the vents to control the temp. Had no problem smoking a couple of racks of baby back for over 4 hours on one chimney starter full of charcoal briquettes.
I also took about three cups of presoaked hickory chips, wrapped them in 2 aluminum foi pouchesl, punctured the foil puches on top only, and place the foil pouches directly on the coals to get the desired smoke effect.
Hope this helps. Now off to the airport and spring break with the family.