Try Before You Buy
If you already own a kettle grill, you have the advantage of being able to practice smoking before making the decision to purchase a smoker dedicated to that purpose. A kettle grill won't allow you to produce large quantities of smoked meat, but it will allow you to try your hand at the art, so to speak.
This works because meat generally takes on the majority of the smoke during the first three or four hours of smoking. After that, it really acts like a large slow-cooker, finishing off the meat until it is done. After smoking the meat in your kettle grill for a few hours, you simply let it finish cooking at a low and slow heat and pace in a regular roasting pan in your ordinary oven. It will still produce meat with a great smoky flavor.
To do this, you build a fire on one side of your kettle. On the other side, place a drip pan made out of foil in the bottom. Your meat will go on the grill grid over the drip pan. After soaking apple and mesquite chips in water for more than 30 minutes, you will add ¾ to 1 cup of those chips onto the hot coals about every 15 to 30 minutes. You can also obtain a smoking box, which is a metal box that holds wood chips for smoking and it will achieve the same purpose.
When it comes time to make the switch to the oven, you will need to take two large pieces of foil and place them crisscross on one another. Your meat will go in the middle of the crisscross and you will fold in the sides, making them tight at the bottom and loose at the top. This will enable you to continue to mop the brisket as it cooks, about every half hour or so. If your brisket is smaller, you will need to do this about every 15 minutes.
You need to heat your oven to 200 or 225 degrees Fahrenheit and allow about 1 hour of cooking per pound of meat.