I can not comment on the Brinkman, however concerning your question about using a weber kettle for smoking, I have smoked all the standard stuff:
Chicken, Brisket, Pork Shoulder/But, ribs, fish, turkey, etc.
Here is a link to a simple mod
for the kettle when I smoke.
Last night I did 2 2.5lb tri-tips. Somehow my two kettle indirect racks have disappeared. I still had the bottom piece I had cut from the baking tray shown in the above link, so last night I decided to use the bottom piece of the baking tray as a rack to hold charcoal on one side of the cooking grate. I notched the metal with 2 notches to be able to insert into the charcoal grate. The new indirect rack is higher than my old racks, so I could get more charcoal in and closer to the grill.
This simple piece of metal, worked great. I dumped my lit charcoal on the cooking side, added a few unlit briquettes and soaked wood chunks. The briquettes were about 3" from the cooking grate.
I cooked the two tri-tips about 7 minutes on each side, then pulled over to the side with no coals, and indirect cooked for another 15-20 minutes. Pulled the meat off arount 130 deg. Also cooked roasted small baby red potatoes, and grill some pencil size asparagus spears.
Sorry no pics, no time between cooking and watching Monday Night football.