I have had my 18" Weber Smokey Mountain Cooker for nearly 20 years. It is a great smoker and you can do amazing things with it. There have been many BBQ competitions won using it.
However, there are a couple of things to consider.
Smoking requires long cook times at low temps. You need to hold the temperature at 220-240 for upwards of 18 hours for larger cuts of meat (ribs are closer to 4 hours). Using charcoal, that is not as easy as it sounds and will mean getting up every few hours at night to check it.
you will want to use charcoal with soaked wood chips in a foil pack. Do not use just wood - it is too small of a smoker and the smoke will be too strong (especially if you use mesquite)
Learn the Minion Method of arranging your charcoal - it works. The other option (and what I have done) is too convert it to gas. I use a simple camp stove in the bottom the heats up a skillet holding my wood pellets covered by foil. Once I have the temp set, it holds steady.
You will want a dual probe Bluetooth thermometer. One probe goes in your food, the other dangles in the smoker to measure ambient temperature. Knowing your temp is the key to successful smoking.
If you just want an occasional smoker and would like to keep things simple - get an electric smoker from Masterbuilt. I cannot stress enough that smoking requires temperature control - it doesn't matter where that temperature is coming from - wood, charcoal, electric, gas - all will work.
This site is your friend --
https://www.virtualweberbullet.com/
Finally, get a good quality cover the breaths to protect your investment. This is what I use --
https://smile.amazon.com/gp/product/B000...le?ie=UTF8&psc=1