Barbecue Accessories & Supplies
Last updated: 09/24/2014
have asked me for a list of items that a new Weber Smokey Mountain Cooker
owner needs to get started. In addition to the obvious things like
charcoal and smoke wood, here are the items that I think are essential,
followed by some optional ones.
Water Container: You'll
need a container to fill and replenish the cooker's water pan.
probably already got something suitable around the house. Shown
here are a 1-gallon milk
jug, a 64-ounce ketchup bottle, a 2-liter soda bottle, and a wine bottle.
A garden watering can with spout also works well.
- Barbecue Gloves: Use heavy leather
barbecue or welder's gloves when working with hot cooker parts
or hot coals. Choose
fingered gloves over mitten-style for greater dexterity.
- Charcoal Tongs: For spreading
hot coals in the charcoal chamber and adding fuel or wood chunks
through the access door. A long handle is a must.
- Spray Bottle: For basting meat during the cooking
process. Commonly used for spraying apple juice as a baste. A
good quality bottle from the hardware store will last many years.
- Fire Extinguisher: Always have a fire extinguisher within
easy reach, and have it inspected annually.
- Chimney Starter: There is none better than the Weber
chimney. Holds 6 pounds of Kingsford, is rust resistant, and
has a secondary metal handle for stability. See
How To Use A Chimney Starter for
- Cooker Thermometer:
Weber Bullets built before 2009 have no built-in
thermometer, so you'll need to add one. Shown here is a Taylor
thermometer with a 5-1/2" stem—just
stick it through
the lid vent. Optionally, you can mount a permanent thermometer in the
lid. See Measuring Temperature In The
WSM for details.
- Instant-Read Thermometer: For taking quick internal
temp readings in the kitchen or at the cooker. Shown here is the
the best unit on the market. See
Measuring Temperature In The WSM for details.
- Probe Thermometer: A probe thermometer
can be used to measure internal meat temperature
during the cooking process, or the cooker temperature at the top or bottom grate.
A block of wood with a hole drilled through keeps the probe off
the grate, as shown in the photo. See
Measuring Temperature In The WSM for details.
- Basting Brush: For saucing
meat toward the end of
cooking. Buy a good quality brush with a long
- Cleaning Brush: A palmyra brush (the same material used in push brooms) works great for brushing out the
interior of the WSM during cleanup.
Here are some non-essential
items that I've found very useful. Consider adding these to your collection as you gain experience
with your cooker.
- Hot Meat
Handling Gloves: Neoprene gloves (available at hardware stores
and home centers) are heat and chemical resistant and clean up
easily. Ideal for handling large cuts of meat like brisket, pork
butt, ribs, and whole chicken. For pulling pork, lightweight
cotton gloves covered with latex gloves work great.
- Food Tongs:
For handling small- to medium-sized pieces of meat. Buy a
high-quality pair with scalloped ends and long, spring-loaded,
locking handles. I like Edlund brand 16" tongs, made in the USA.
- Cotton Mop: For basting meat during the cooking process. A
must for basting liquids that won't pass through a spray bottle.
Mops are available at grocery stores, gourmet kitchen stores, and
restaurant supply stores. May be cleaned and reused, but cheap
enough to use once and throw away.
- Rib Racks: To
increase rib cooking capacity. Weber
makes a good rib rack.
- Drip Pan: An undercar
oil drip pan does a great job of protecting a patio or deck
from drips coming off the cooker. Rust-resistant and
easily cleaned, these pans are large enough to accommodate the WSM with
room leftover to hold the lid when removed and a charcoal chimney. Available at most auto supply stores.
- Butane Lighter: The long reach and continuous flame
make lighting a chimney starter very easy.
- Remote Probe
remote probe thermometer connects to
a transmitter that sends temperature readings to a display unit inside
the house. Dual probe models can measure both meat and cooker
temperature. See Measuring Temperature In The
WSM for details.
- Vacuum Sealer: A
vacuum sealer extends the life of leftover barbecue in
the refrigerator or freezer. Portion meat into small bags for convenient
- Ice Chest: Keep
hot barbecue ready for serving for hours in an empty cooler. See
Holding, Storing & Reheating Barbecued Meats
Shears: Makes cutting the backbone out of a chicken easy, and it feels safer, too. Nice for cutting away fat and scrappy meat.
- Cimeter &
Serrated Knives: The cimeter is my knife of choice for trimming
briskets prior to cooking; a good serrated knife does the trick for
slicing after cooking. I like
Forschner Brand, made by Victorinox—the
Swiss Army Knife company. They're restaurant-grade knives at low prices.
- Extra-Large Plastic
Cutting Board: You'll appreciate a really big work surface when
dealing with huge briskets and pork butts. Available at restaurant
- Large Cookie Sheets:
A pan with a rim helps catch extra rub during application to meat.
Heavy-duty aluminum models are a good
value and allow you to carry a 12-pound brisket to and from the cooker
- Shakers: Pizza
cheese shakers work well for all kinds of rub, or reuse
shakers from store-bought seasonings.
- Funnel: Neatly pour apple juice into a spray bottle or homemade rub into a
- Bamboo Skewers:
For rolling ribs to increase rib cooking capacity. Cheap and disposable.
See Pork Rib Preparation for
- Disposable Foil Pans:
For cooking beans, meatloaf, nuts, or other items in the smoker that
require a shallow or deep pan. Rinse after use and recycle.
- Disposable Food Service Gloves: A sanitary way of handling meat during preparation, carving and serving. Reduces the need for
repetitive hand washing. Essential when working with hot items like
chili peppers. Tight-fitting latex gloves are best for work
that requires dexterity (e.g. meat cutting). Otherwise, loose-fitting plastic gloves
are fine for other food handling tasks and cost less, too.
If you want to try your hand at competition barbecue, you'll need a
lot more than what's listed here. One of the best competition checklists I
know of is available for
download at the Smokin' Guns BBQ website.
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