What kind of smoker do you all use? I have been using my Backwoods Competitor and the large BGE. Also if you could add another smoker, replace one or just to add to your wish list what smoker would it be?
Some require only small amounts of meat; others quite a bit... For example, for MBN most will have 2 VERY large smokers, 1 for the whole hog, and the other for the other 200+-lbs of meat needed for ribs and shoulders.
For KCBS we use the Lang 1160 (which is an early model 84) and cook everything on it. For MBN I'll use 2 of them.