If you’re going to SPAM, at least put some thought into it…
 
I have a Brinkman similar to the Weber Smoky Mountain, about half the price (or so) and while it is fine for me.  I have to say that it’s ability to hold temps as precisely as a WSM isn’t there.  Over a 8-10 hour smoke it’s fine, but if you want to do chicken/parts or ribs the Weber might be a better choice.  Not sure why my Brinkman, which is like a WSM clone, doesn’t hold more precise temps but thats what it is.  I do chicken and ribs on it, and have had great success now that I “know” it, but for beginners probably not the right choice.  Adding this since the OP hasn’t been around so adding my 2 cents as if its a general smoking topic.  Would love a BGE if anyone wants to donate!  😉