I would do it in a heartbeat! A kettle is a great smoker, if you can nail the fire/heat management. Just treat it like a leaky BGE with the fire closer to the meat. A lot of your knowledge will translate, but you'll still have a bit of a learning curve.
Get this... I was talking to Harry Soo at the Kingsford Invitational and he said that his goal this year is to cook entire KCBS comps on A SINGLE WSM MINI! For the past couple of years he's been cooking his comps on a single 18" WSM and a single bag of Kingsford blue. He said that this year he wants to be able to fly with his cooker in his luggage. Is that crazy town or what?! He was very confident that he could pull it off, and I have no doubt that he will.
First the Tang chicken, and now this... I apologize for the digression.