I found some old threads on the topic but it seemed worth starting fresh and as we are heading into grilling/smoking season it seemed fitting to revive the discussion.
Just to be clear, if there is heat from flame but no smoke it's grilling (propane, charcoal) it's "grilling" and in order for it to be "barbecuing" it's got to have smoke, and preferably an indirect heat. Likewise, if you are grilling you are hosting a "cook out" and if you are barbecuing you are hosting a "barbecue". Grilling =/= barbecue.
That said, I use an Open Range from The Good One Smokers. I use the Maverick Wireless Barbecue Thermometer ET732. One probe for the meat, one for the smoke box. They now make an ET-733 which I'm considering getting for the longer range as I typically run the smoker in front of my shop and monitor from inside the house. The thermometer I got came with the Bear Paw Shredder Claws, which a lot of people scoff at until they see me use them and realize how fast they are. I use Silicone Barbecue Gloves for handling the meat, and Welder's Gloves for handling the metal smoker parts. I use Tool Wizard BBQ Tongs in the 20" for messing with coals and meat. I keep meaning to get a shorter pair as well to separate coal-handling from meat-handling. I use foil pans and heavy-duty foil for all kinds of things from transporting, to marinating, to resting, to serving... I use bus boy bins with lids to store my tools, wash my utensils, etc.
I use standard Kingsford Original charcoal (although I'm considering trying the Kingsford Long-Burning). I start the coals in a pair of Weber Rapidfire Chimney Starters fired with the Weber Lighter Cubes. I typically top it with fruit or nut woods (apple, cherry or pecan being my favorites) and skip the tired hickory and mesquite. I use the Minion Method of putting cold coals in the bottom then pouring hot coals over the top. I'm finding that this method gets me an extremely long burn and I only need one chimney of starter coals. I maintain the meat box at 250 degrees.
My favorite meat is boneless pork butts from Costco, and we generally get the 10 lbs 2-pack which typically yields two 5-lb boneless butts. I like the boneless because I can get more rub in the area where the bone came out, the Costco version isn't completely trimmed down with no fat like a typical grocery-chain butt would be, and the lack of bone just leaves me less to deal with and an easier temperature management (I find that the bone heats/cools unpredictably). I used to make my own rubs and sauces but now have store-bought versions of both that I like enough to save the time. Most people don't appreciate the difference anyway. I'll have to look at home to see what the brands are. But, you cook with rub only, and you serve sauce on the side. Don't cook with sauce on the meat, that's nasty. I cook the butt to a 205 internal temp and it literally falls apart with the bear claws.
The #1 mistake I see people make with butts is cooking them only to 160 and not cooking them hot enough. Mostly due to being uninformed on the former, and trying for some kind of nostalgia on the latter. I have had long-time smoker friends come over for a BBQ and they are shocked to see how hot I run the smoker, and how hot I let the meat get. They they see how the meat comes apart in the pan and how great it tastes and how *ALL* of the fat breaks down, and they go home converted to my method.
That should be enough to spark some discussion/argument/fighting. I'll come back and post about my grill after this dies down...