For the price, get him a 22 inch kettle with a Smokenator 1000 (available on amazon for around $60-$70). That will give him the option to grill burgers and steaks and then drop the Smokenator in to do some low and slow.
Yeah sure he could just set up the charcoal on either side of the kettle and place a drip pan under the meat but what guy doesn't like gadgets and gizmos?! Plus, the Smokenator does allow for true indirect heat and makes things easier to manage.
Now, I am not opposed in any way to having gizmos for the sake of having them, but I don't see any reason to get a Smokenator to do BBQ on a 22.5" kettle. I do probably 90% of my BBQ'ing on a 22.5" OTG (the other 10% I do on my mini-WSM smokey Joe mod). In fact, researching the Smokenator is what led me to this forum in the first place, and reading the methods use by others convinced me that it was a waste.
I use one of two methods (both of which I learned about from the brethren) to cook LnS on the kettle, either the firebrick method, which is pretty much a cheap version of the smokenator, that will give me about 5-6 hours of consistent temps (which, as I understand it, is about the same amount of time you can rely on from the Smokenator with one load of coals). The downside to this method, just like with the Smokenator, is that if you really want to cook LnS, you need to replenish the water pan regularly, and if you are doing longer cooks, you also need to replenish the coals.
For longer cooks, I use the ring of fire method. With this method, I can maintain temps of around 210-220 for as long as 10 hours with no water pan. As a matter of fact, last Sunday, I put a brisket on at about 8 p.m. It took about 2 hours to get up to temp, and then maintained that temp (210-220) for about 10 hours. In the morning, I banked some unlit coals to one side walled off by fire bricks, took the remaining lit coals and put them on top, and finished the cook that way.
Anyway, nothing against the Smokenator, but for the cost of 2 fire bricks I can do exactly the same thing.