I've got your standard Weber 22" kettle for steaks and veggies and a Traeger Lil Tex pellet smoker for most everything else. I'm an enthusiast of low & slow smoking for briskets, pork butts, ribs, and plenty else, but the Traeger is also good for hot & fast items like chicken and pizza.

I've got a friend who has a big green egg and he loves it. He's restricted to a few varieties of lump charcoal while I have about 20 different woods and blends available as pellets. His egg, however, is capable of much higher heat than my smoker, and can make a very good pizza. He uses his several times a week, and has quite an investment in accessories that allow him to precisely control the temperature and cook everything from meats to vegetables to bread to casseroles.

I've gotten lots of good advice from a forum website for pellet smokers (pelletheads.com), and there's also a very good one for Big Green Egg owners called eggheadforum.com. Check them out.