I recently decided to dive into slow and low smoking. I am planning my first smoke and I have decided to smoke a 12-14lb packer brisket. I have been doing quite a bit of reading on the smoking process and the different techniques involved including injecting brines, 2 zone indirect heat smoking, using the 'texas crutch,' and the typical timing involved with smoking a brisket.
My main concern right now is the grill that I have at home which I plan to use.
Here is an image of what kind of grill I have:
Would this be fine to smoke with? Or would you suggest I pick up a new grill that is more geared towards smoking.
Thanks in advance to anyone that reads this!