I've been seeing quite a lot of Weber "kettle" style charcoal cookers lately
at the Borg. Just a basic tub and lid and grate. Are these any good for
real barbecueing, or would one have to really pay attention and closely
watch the coals? It looks like it may be difficult to cook by the indirect
method, as many don't have a lot of square inches grill space for meat and
water tray. I actually like the larger rectangular ones, but I have seen
some of these on sale for very low prices.

What say ye?

Steve