Decent food grade buckets to hold things like pork shoulders or ribs while you brine them. I use very large tupperware, and put them in a spare fridge overnight.
A-Maze-N smoker -- best way to do cold smoke (only way IMO).
Vacumn sealer (we have a food saver brand). Get lots of bags and rolls at BJs, Costco or the like. Much better buy than at Walmart or supermarket.
A good scale.
Nice pair of tongs and mitts.
As someone else said, some sort of instant read or probe thermometer.