I have an offset-firebox smoker similar to the New Braunfels Black Diamond. It's nice but it required some tuning to even out the temperatures across the grill rack. (I used aluminum flashing to reduce the size of the opening between firebox and smoking chamber -- the end near the firebox was exposed to the flame and got too hot -- and used more flashing to extend the chimney downward, which keeps the air draw below the grill rack instead of along the top of the smoking chamber. The flashing is non-galvanized, of course.) I burn a mix of charcoal and wood chunks; it proved too difficult to maintain the proper temp range burning wood only. A bigger smoker with thicker sheet metal would fix that.
With the smoker, I can do pretty much anything that can be smoked -- ribs, pork (usually a half Boston butt), chicken, brisket, whatever. I rely on a dog-eared copy of Smoke and Spice for guidance.
For everyday grilling, I'm temporary inactive. I wore out a gas grill two years ago, bought a cheap charcoal job a year ago and regretted it. I haven't decided if I'm going charcoal or gas, but it's going to be a quality model this time, whichever it is.