If you just want to smoke on it, then an offset smoker with nice thick walls is going to get you the best outcome.

A pellet fed offset smoker will automate the cooking, otherwise you'll need to add wood every hour or so.

The komado style smokers (big green egg or komado joe) are good smokers that are also good as a charcoal grill & pizza oven. They're made of heavy ceramic as a thermal mass to maintain a steady heat. As a smoker, they're low effort & produce nice smoked meats. It's hard to get a constant stream of smoke through them as the smoke is usually done after an hour. They can maintain a constant temp for 8+ hours without intervention though & also cook a great steak.