Big block lumpwood charcoal, restaurant grade. This is a must. A good digital thermometer with two probes, one for the temperature in the dome (the built in one is useless) and one for the food. Experiment with temperature control, that's your most important skill.
Most shop-bought rubs and barbecue sauces are ridiculously sweet. Make your own.
Youtube is your friend, especially here https://www.youtube.com/user/KamadoJoeGrills
and here https://www.youtube.com/channel/UC--...3LVD8KvlNzRlcA
https://www.youtube.com/user/BBQpitmasterx
This book is excellent https://www.amazon.co.uk/dp/B010QDG9...ng=UTF8&btkr=1
Don't try to be a smartarse like the bignosed ****. You neeed patience and practice
Spend a few hours on the Amazingribs.com website. It really is a fantastic resource and every recipe I've followed from there has come out bang on.
Your first port of call should be to get 'two-zone cooking' licked. That's the fundamental technique that will result in great food.