Weber Kettles are very versatile, about ten years ago I bought a 26 3/4" one, even though it was double a 22" on sale. It's amazing how much the extra 40% of surface area really helps on indirect cooking methods.
Smoked brats, yard bird, boneless chicken thighs, all work well with the fire one one side of the grill, the meat under the lid vents.
As far as starting a fire, I go with what didn't burn up from the last cook, add several pieces of wood, squirt a little lighter fluid on the wood, put you new briquets on the top grate, light what's underneath, heat goes up.
After it's going good dump them below and brush off the grate and commence.
https://photos.app.goo.gl/Dab1BomcSVURJc4E8
