It's easy, that's the beauty of it. I can certainly provide some rubs/recipes though. Happy to help if I can, so feel free to ask away. You can do a pretty good low and slow in your kettle though. My weapon of choice for grilling is a Dancook 1400, which I've built into a 5ft stainless catering table. It's also very good at lower temps for smoking and can hold a full packer Brisket up to around 7kg. Smoker wise, I have an old offset cabinet (wood fired) which is about the size of a double oven. It's ok, but the steel is a bit thin, which ,makes temp control a challenge. The "proper" gear is a Green mountain Grills Daniel Boone pellet smoker, which is brilliant for set and forget smoking, especially overnight cooks and for work, I have a BBQ Mates trailer mounted reverse flow offset. It's hard work (two splits every 40-50 min), but for flavour, none of the others come close, plus it can churn out vast quantities of food.