Basic Setup:

Tiered gravity setup, MLT is higher then kettle, kettle is high enough to drain into a bucket or fermenter.
15 gallon stock pot with valve, dip tube, sight glass, and thermometer (HLT & Boil Kettle)
Banjo Burner
52qt Coleman Extreme Cooler with valve and stainless mesh (MLT)
Copper immersion chiller
Barley Crusher
My back + gravity + 5 gallon bucket with volume markings
Oxygen tank and air stone

Basic Process (5 gallon of ale):

1. Fill kettle with full water volume plus a gallon (Strike + Sparge +1) start heating, add half a campden tablet and any salts .
2. Dump some hot water in the MLT to heat it up.
3. Once the kettle is at strike temp + a few degrees I drain the needed strike volume into the bucket for measurement then transfer the water into the MLT.  I stir until I hit my strike temp then add my grains.  Then I stir again until it hit my mash temp all over and seal the MLT.
4.  Toward the end of the mash time start heating remaining water for sparging.
5. After the designated mash time is up check that the mash is nice and clear.
6. Drain remaining sparge water from the kettle to the bucket, dumping the extra.  I usually target around 175 to 180 degrees depending on the outside temperature.
7. Vorlauf until clear then drain the first runnings into the now empty kettle.
8. Once first the first runnings is finished close the MLT valve and dump the now 168-170 degree sparge water into the MLT and stir.  Seal and wait ten minutes.
9. Vorlauf until clear then drain the second runnings into the kettle.
10. Start the burner on the kettle.
11. Boil and add hops as necessary.
12. In the last 15 minutes add wirlfloc and the immersion chiller.
13. Flame out and start running water through the immersion chiller.
14. Help speed cooling but gently stirring wort.
15. Once at 70 degrees remove the immersion chiller.
16. Stir wort vigorously to get a whirlpool going.  Place the lid on the kettle and wait 15 minutes.
17. Drain kettle into the fermenter.
18. Aerate with air stone and oxygen.
19. Place fermenter in the fermentation chamber.
20. Once fermentation is complete, cold crash at 33 degrees for 3 days. (Switch from blow off tube to airlock with vodka)
21. Transfer to CO2 filled keg with gelatin.
22. Set CO2 to 30 PSI for one day.
23. Decrease CO2 to 20 PSI for two days.
24. Set CO2 to serving pressure and wait until fully carbonated.
25. Poor and enjoy your beer.