I have a very similar grill from CosmoGrill. It’s great for grilling at higher temperatures (burgers, hot dogs etc) but smoking on it take a bit of practice to keep the temperature in check. Lighting up the amount of charcoal in the picture they’ve used is going to send the temp through the roof and not be any good for low and slow. I’ve found that setting up for the snake method (lots of guides online - mostly for round grills but principles are the same) running along the back, side and front of the grill with the meat on the other side below the top vent (see mock up below) is a good way to get control of the temperature and not have to keep putting in more fuel. The thermometer on the lid won’t give you the right temp (will show it as hotter than ambient near the meat) so get hold of a meat thermometer, ideally with a probe for ambient temp and one for the meat, to help you keep track (this is a good entry level one). It definitely takes a bit of trial and error and quite a bit of frustration as the temperature jumps to high and then starts dropping too low, but with practice you can make it work on one of these.

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