Yes, that is the one. They are carried by several of the large box stores...Lowe's, HD, etc. You should be able to get one at those stores....this will save you some shipping.
I have cooked every BBQ meat on the electric. It will work just as well as a charcoal fired pit or a stick burner.
When it comes to smoke, lay your chunks of wood directly on the element...even though the book will tell you not to do this...I did it for years. I used small chunks...about half the size of your fist. No need to soak in water. The chips will disappear in mere moments so don't waste your time with them.
I STRONGLY suggest getting a probe thermometer to measure the temps inside the smoker. They look like this....... http://www.polder.com/pictures/M_307.jpg
IMO, it is the single most important tool for the newbie. You can get them for under $20 at many kitchen sections in the large dept. stores. The cord can be placed underneath the lid...this way, you can keep an eye on the temp without opening the lid. Opening that lid will add about 10-15 mins. to your cooking for every instance of lifting it.
I used mine throughout the winter months. Simply get a water heater blanket/insulation and cut it to size. This will mar the finish slightly, but I didn't care...I wasn't looking for a "pretty" cooker...I wanted something that could cook in the winter! You will also need to shelter the unit from the wind.
Finally, if it is chiully out or the temp doesn't climb enough, use it WITHOUT water in the pan. Just put some foil on the bottom of the water pan...this makes clean-up very easy. Many of us who have the WSM have gone to using sand in place of the water. But, in cooler temps or windy conditions or when you want to cook some poultry at higher temps, keep the pan empty.
These electric units work, but I would NOT buy one without variable temp control. It'll cost a little more, but if you really want to use the cooker in a wide variety of cooking, you need to be able to control the heat.