I cannot second the recommendation of a charcoal chimney more strongly. They're great. The carcoal is ready faster, and you don't have to dump a bunch of chemicals on your coals before your food goes on. If you put a little cooking oil on to the newspaper before you light it, it burns a little better. (Got that trick from Alton Brown.) The weber website (that sounds funny if you say it out loud) has great tips and some good recipies for cooking just about anything on the grill.
Is it really that hard to light paper on fire?
I've never had a problem in this regard.
Personally, I use a 22 1/2 deluxe Weber grill with a built in prep table for my day to day grilling needs. For smoking I have been using a Brinkman dome style smoker. I've made about 25 pounds of pulled pork this summer with it.
I have my eye on Char-Griller Smokin Pro, though:
The Brinkman was $40 at the local Ace hardware store, and the Char-Griller was less than I paid for the Weber, and less than most gas grills.
The Char-Griller could replace the Weber and the Brinkman since it can grill or smoke, and it has more than double the cooking area as compared to the Weber.
One more thing in my dream basket...