The Big Green Egg is the very best in BBQ, they even use them at the Savoy Grill.
They do however take all the guess work and experimentation out of BBQ which is the beauty of it.
Dave's suggestion of the Webber's is excellent.
I personally use an offset smoker BBQ:
gently smoking a large Brisket for 10 hours on a summer Saturday is a special balancing act of keeping the charcoal lit at the right temperature, and not getting too pissed too soon and letting the fire out!