I have used a Weber grill to smoke several turkey breasts, using indirect heat. I bought the gadgets that clip in and allow you to stack charcoal on the sides. I would add wet wood chips every half hour or so. The breast would be ready in a few hours. I'm pretty sure I got instructions and guidelines from the booklet that came with the grill, but since I no longer have it, I'd probably head for their website if it was my first.