Oakville smoker,
A Mr. Beer kit would allow you to experience the process and find out if it's something you're going to enjoy doing before jumping in with both feet. Or, if it's something you're sure you want to do, head off to your local homebrew shop and get a basic home brewery. They're set up for 5 gal.(US) batches and have the basic equipment for brewing, up to a complete brewing system for added $$. Google online homebrew shops and you'll get an idea of the equip. They also have pre-assembled beer kits in many different styles. Malt comes 3 ways- LME(liquid malt extract), DME(dry malt extract),malted grains. Quality is in the same order from lowest to highest. Main 3 ingredients are sanitation, sanitation, and sanitation(a lotta patience also on that first batch)Proper fementation temp. 7 weeks is an awful long time for a standard gravity ale of 5%. That's about a 3 week turn-around. Mr. Beer doesn't have any 3% kits. $20 is a lot of $$ for a 2 gal. recipe. If you do step up to all-grain brewing a standard beer costs about 50 cents/bottle. Of course then there's all the equipment needed and your home brewery's never finished. Hmmm....just like this smoking hobby

John Palmer's "How To Brew" is available online at no cost if you want to learn more. It's a great book. I gotta warn you....it's like getting into the smoking meats and sausage making world. Once entered there's no going back. I'm sure there's a thriving homebrew club near you. A great place to learn and make new friends. I'm a long time homebrewer and BJCP certified beer judge. If you have questions drop me a line.
Cheers!
Jim
Skishy, Honey is an awful expensive sugar source to increase the gravity. Your better off $$wise using LME or DME. It also will leave a honey taste if it's a strong tasting honey and you use a lot. Increased gravity will also change the gravity/hop bitterness ratio, and if not adjusted will throw the balance out of whack. Two things I can think of about your hangover.....over-imbibing

or it was fermented too warm. High temp. fermenting(excluding Belgian yeasts) produces high(hot) alcohols, fusel alcohols, that the liver can't process well, hence the hangover.
Hoisting a cold one as I type!