Well, since you said you wanted details, here they are.
Since I joined the board I've used a couple of dozen different smokers, from BGEs to WSMs to the cold smokers used for making sausages and other cured meats. Since I live on an acreage at the edge of the wild and since I have a well-stocked workshop, I have a lot of opportunities to try out or build rigs the average homeowner can't.
And much as I like the idea of having one grill that does all things equally well I've never found such a grill even with the BGEs. If you are cold-smoking meat, the best thing I've found to do the job is a dedicated cold smoker and not a grill, for example. I have a couple of charcoal and gas grills for grilling, a horizontal offset smoker for hot smoking, and I'm working on a UDS and a dedicated cold smoker this year.
My favorite, however, is still my CharGriller Outlaw with SFB. After a few modifications I've set it up so it will hold fairly constant temps over 6 hours and once that time is up it's really not a big deal to start up a chimney and stoke it up for another 6 hours. It's never given me problems with rubbery skin on smoked chicken because I just crank open the vents during the last 30 minutes of a cook and the skin crisps right up.
It has 1000 square inches of cooking space, which translates to 16 racks of ribs and 2 medium birds all at once. That grill space is also enough to grill for a good-sized crowd. And now that I've found a big enough rotisserie, I'll be able to cook several birds or a small pig. Oh - and even with $100 in modifications it still costs 1/4 of the price of a Primo or BGE up here. I'm not made of money, so the 75% savings translates into a lot more meat and parts to build the other grills.
But I still maintain after all of the above that it's not the grill, it's the skill. I've had great steaks off a cheap campfire grill over an aspen fire that looked like it could barely warm a cup of coffee, excellent kebabs from a scrap metal grill, and pulled pork that was marvelous and that was smoked in an old garbage can.
As for my favorite food to smoke, it's pulled pork and ribs. But this is my second favorite:http://www.barbecuebible.com/board/viewtopic.php?f=5&t=16794
My favorite fuel? Royal Oak or Maple Leaf lump charcoal for grilling, Royal Oak briquettes, and hickory/mesquite chips for beef, hickory/apple/corncob mix for pork, cherry/maple for poultry, and maple/alder for fish.
And my favorite tools? Steven's extra-long tongs, his grill scraping tool, and about half a dozen various types of skewers(and I still don't have any extra-wide ones!). Plus, I really like my 2 Weber chimneys but only because Steven's ultra-cool square chimney is too expensive for me to ship up here to Canada.