The gas shit?

It's actually simple. Get yourself 4 common house bricks (or firebrick) and stack them off to one side to hold the charcoal to that side. The bricks also help to maintain a steady temperature. Get yourself a grill thermometer, drill a hole in teh lid at the same height where the food will be to mount the thermometer. Get the charcoal going, dump it in next to the bricks and adjust your vents to maintain it at 225 degrees. Put the brisket in on the side opposite the charcoal and put your smoke wood on top of the charcoal. You will have to watch the vents for a while but once it stabilizes it should hold 225 without too much tinkering. You will need to add a handful or so of charcoal every 1.5 hours or so.

I have both and I much prefer the regular round muffucking charcoal grill. The food just tastes better period!

A regular old round charcoal Weber is the best and most versatile grill ever made, ever.

Werd!

Burma smoker is supposed to be good for flank steak.