scdigger, if you really have a need for a smoker that is portable to take to another location, or you lack storage space, then maybe this might be ok. However I would save the money and just buy an MES. Most of us hate doing extra things before we get started or after we are finished with a project, same goes for smoking meat. We already have to prep the meat, sort of tend the smoke, the clean up afterwards, why add assembling a smoker and tearing down a smoker? Can you imagine after a few smokes how much gunk will be on those pieces making it difficult to assemble, or it will require extra effort to keep clean. Most MES owners aside from a quick wipe down only clean the racks and pans, which can be thrown in the dishwasher.
btw, I have smoked meat on my weber genesis too before buying a smoker. For pork butt, I used the rotisserie and one burner which I wedge a large chunk of wood between that burners flavorizer bar and the wall of the weber. I could easily maintain a low 225º. To put a pork butt on the rotisserie you first have to lace it up like a roast to keep it from falling apart. My Genesis is old so the burner tubes run from side to side, newer models run front to back. The old style made having even heat for the rotisserie easy, not sure how I would do it today.