If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
My son smokes ribs on his Weber Spirit II 3 burner, but only because that is the only grill he has (I got it for them as a wedding gift). He wants a charcoal smoker or grill, but not until they have a patio to put it on. Right now his gasser lives out in the grassy backyard, because the previous owner of the house enclosed the patio, making it a sun room, and didn't pour any additional concrete. You step out of that back door into grass...
I may educate him on the offset smoker his grandpa made, and haul that over there one of these days.
IMHO, one of the attributes that distinguishes a pro or expert is his/her ability to achieve consistently superior results on any equipment because of the dept and breadth of their knowledge. Lacking that expertise is what drove me to buy a pellet grill as a smoker after trying to smoke on my gasser for years. Could I have developed that expertise? Maybe, but at my age I just want consistent results now without the steep learning curve.
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