@anonymous1991 Not person you asked, but my recommendation is to start with a pellet smoker. Mostly set and forget, just make sure the pellet intake (hopper) is filled up enough before starting a cook. Otherwise, you set a temperature, get a good remote thermometer, maybe go out to spritz the meat every now and then depending on the recipe, and you're golden. First meal I made on the smoker (ribs) I thought it was already worth every penny.
Pork is generally easier in my experience, but I've made steak better than any restaurant steak on my pellet smoker. Leg of lamb turns out super good and is always a hit with friends and family, and I'm not a lamb person in general. Brisket still eludes me yet, but someday I'll get it. Chicken/turkey really absorbs the smoke, and was too smokey for my taste, but turned out really moist for sure.
I just smoked a beef roast today, and talking about this now has me wanting to do it again haha. Anyway, TL;DR: get a pellet smoker and remote thermometer, you and everyone around you will thank you for it. After a few years you can probably try an offset and see how that works for you. Enjoy mate.