I've an XL Big Green Egg, along with an ancient Weber gas grill.
I've had the BGE for about 2 months now and have had excellent results with it. I've used it as both a smoker and as a direct-heat grill. With great results every time, thus far.
The winners keep coming. Two pork shoulders have delivered excellent pulled pork. Several racks of ribs and a number of sauces have let our friends weigh in on what styles they prefer (evenly split across several styles!). Smoked fish has been quite popular. Swordfish and Chilean sea bass being top contenders, with tuna being fairly far back. Smoke a chicken and know it'll take a much more robust brining next time.
Found this site searching for smoked chilean sea bass and was delighted the advice lead to an excellent meal.
I'm from Baltimore originally, and want to get around to trying a 'pit beef' sometime in the near future. Can't quite find that reliably around here in Bethesda.