most meats and cuts lend themselves well to being smoked on a kettle or any bbq machine. I've had a 57cm homebase cheapy for years now and use it for both regular grilling and hot & cold smoking.
When I hot smoke for bigger cuts over longer times, I generally do it using the snake method rather than the regular minion method as cooler burns can be maintained easier IMO. For smoking chicken (whole or spatch-cocked) I use the indirect method of cooking and smoking and for chops,steaks, wings drumsticks etc indirect smoking/cooking after hot searing (reverse sear)
I only use Hardwood lump charcoal and not Briquette's purely because I haven't found any decent quality briquettes over this side of Ireland that dont billow out puke loads of crap tainting the meat.
Rubs are subjective and what I may like you may find disgusting.but start with ones specially made for the type of meat you cooking them experiment by adding flavours to suit your tastebuds
Invest in a digital probe thermometer to check internal temps or if you serious go for a probe system,but I would spend a few hours watching videos of techniques of how to cook and a couple of hours learning how much coal you need to maintain the temp range you want to cook in.
but most of all have fun and dont get too downhearted when it isn't quite what you intended, its a big learning curve that always throws sand in your facewhen you just think you know what you doing
Rome wasn't built in a day