Sure you do. I have one just like it. It's called a knife.
We corned a beef a week ago. The recipe we have takes a couple of weeks in the fridge, but it was great. Next time, I want to do two so I can try to turn one into pastrami. We can't buy either corned beef or pastrami over here, so we have to learn to make it if we want it.
I had to bump to 250* because the temp dropped to 16* outside.
Added more lump and closed down some vents.
I used lump charcoal and hickory chips