CH1
The Artist Formerly Known as chiggins.
Rotisserie spit & motor, wood/charcoal pizza oven or pizza stone/steel as the budget option, side burner (preferably gas and not induction), vertical pellet smoker or heavy duty foil + wood chips as the budget option, some sort of a plancha/griddle top to put on half of your grill (pick the material based on what you're likely to use it for, cast iron will last forever but takes a while to get non stick, SS is less maintenance), grill basket for veggies, big ass lemonata dispenser, cedar planks for salmon, meat syringe for injecting marinades or brines, good probe thermometer with bluetooth.
Any recos on stainless steel griddle that I can slap on my BBQ?