Barbecue Accessories & Supplies
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: When cooking with water in the water pan, you'll
need a container to fill and replenish the water.
probably already got something suitable around the house. Shown
here are a 1-gallon milk
jug, a 64-ounce ketchup bottle, a wine bottle, and a 2-liter soda bottle.
A garden watering can with spout also works well.
- Instant-Read Thermometer: For taking quick internal
temperature readings in the kitchen or at the cooker. Shown here is the ThermoWorks Thermapen Mk4,
the best unit on the market. See Measuring Temperature In The WSM for details.
- Remote Probe Thermometer: A remote probe thermometer measures internal meat temperature
and pit temperature and transmits those readings wirelessly to a display in your pocket, on the kitchen counter, or next to your bed. Shown here is the ThermoWorks Smoke remote probe thermometer, one of the highest quality units on the market. See Measuring Temperature In The WSM for details.
- 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.
- 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 starter. Holds 100 Kingsford Charcoal Briquets (5 lbs 5 oz), is rust resistant, and
has a secondary metal handle for stability. See How To Use A Chimney Starter for
- Food Tongs: For handling meat, I like the scalloped edges and sturdy construction of these Edlund 16" commercial-grade stainless steel tongs with locking handles.
- Charcoal Tongs: For spreading
hot coals in the charcoal chamber and adding fuel or wood chunks
through the access door. Tongs with long handles are a must.
- Basting Brush: For saucing
meat toward the end of
cooking. Shown here is the OXO large silicone basting brush. Washes easily in the dishwasher.
- Cleaning Brush: A palmyra brush (the same material used in push brooms) works great for brushing out the WSM charcoal bowl during cleanup.
- Spray Bottle: For basting meat with water, apple juice or other liquids during the cooking
good quality bottle will last many years.
- Lighter Cubes: Use Weber Lighter Cubes for clean, easy lighting of the chimney starter. Affordably priced, 24 cubes to a box.
- Butane Lighter: The long reach and continuous flame make lighting a chimney starter easy. Look for a refillable model instead of a disposable.
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 or rubber 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 knit
cotton gloves covered with nitrile gloves work great.
- 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. Form-fitting nitrile gloves are best for work
that requires dexterity (e.g. meat cutting).
- 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. Mops may be cleaned and reused. Some are cheap
enough to use once and throw away, while others come with replaceable mop heads.
- Rib Racks: To
increase rib cooking capacity. Weber
makes a good rib rack.
- Drip Pan: A large-sized automobile 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.
- Vacuum Sealer: A
vacuum sealer extends the life of leftover barbecue in
the refrigerator or freezer. Portion meat into small bags for convenient
- Cooler: 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 safe and easy. 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 Victorinoxthe
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
- Hotel Food Pan: Similar to a cookie sheet, but deeper. Great when injecting and rubbing pork butt and brisket.
- 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.
If you want to try your hand at competition barbecue, you'll need a
lot more than what's listed here. Smokin' Guns BBQ offers two useful checklists:
You'll also find a list of recommended competition supplies available from Amazon.com on the TVWB Shopping Page.
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