i dont own one but i sold for many years .... you would be better off with a different type of smoker than the weber one... unless you are using wood chunks and i mean barely able to fit in the smoker chunks... best results i have had is with a small cast iron pan on top of flavorizer bars oppposite the cooking end ... eg leave burner on left side to control smoke heat and use remaing burners to control cooking temp and adjust as needed to keep temp were you want it ... if you fill cast iron pan with chips that have soaked overnight and cover with foil and poke holes to allow smoke to exit you should be able to acive a very nice smoky bbq