I have a propane grill and a smoker like this.
I use the propane grill very little.
the "smoker" has the charcoal down at the bottom, a pot of water about 8 inches above the charcoal. the air gap between the side of the smoker is maybe 1/2" there's not much grease that will fall into the fire to cause flare ups.
In the pot of water you add hardwood chips I like to use cherry and apple. The heat from the coals will boil the water which helps keep the meat moist and adds to the cooking. I add soaked wood chips at he start and after about 45 minutes onto the coals.
The meat is on two shelves the top one is the one I use most. It's 28" away from the coals. It takes about 1 hour per inch to get the center temp of the meat to 160* You never need to "flip" the meat the heat is 360 degrees around the meat.
My favorite meal is to cook a slab of tri-tip rubbed down with steak rub. I cook it with the fatty side up.
1 hour before the meat's ready I add corn on the cob into the top shelf of the smoker leave the corn covered in it's husk.
bake some sweet potato !
there will be no left-overs.
This year at thanksgiving I did two turkeys. One for my brother-in-law who has to have the canned yams,canned cranberries nothing can be changed kinda guy!
The other turkey was smoked. Everyone was polite and took 2-3 oz. of the smoked turkey on the first go-around of the food. It was the first dish that everyone went back for seconds.