I started out with the K/A and quickly bought a 5lb LEM vertical stuffer. Then bought a Nesco professional grinder on sale for $69. I wouldn't trade the stuffer for anything. It is the only way to go. I figured the grinder wouldn't be great, but so far so good. No complaints for my sausage...
If you want to keep your costs down, check out the mini wsm. It is made using a weber smokey joe, is about tha same size as what you are using but is hands down a better unit. If you buy everything new, you will be down around $100. It can be a bit small sometimes but is top notch.
Thatcho, I tend to now cut my brisket in half. Brine the flat in a large ziploc to make pastrami and smoke the point. Otherwise, I just cut the brisket in two and cook together. Never had a brisket complaint.
With a precooked ham, you can treat it like you do in the oven. It comes out great. Indirect heat with oven times and temps. I like how the outside gets nice and crispy. I like 165 inner temp, but since it is fully cooked, it is your choice.
If you are worried, you can always put ice in the water pan. I have only smoked cheese at 30 and 18 degrees outside in my weber kettle with AMNPS. Temp was never an issue. I need to try a summer smoke.