I believe I've decided on the Weber Smokey Mountain.
But I have a few questions:
Do I need to season the smoker first? A buddy of mine who has one seems to think I don't need to. I can just assemble and cook. That doesn't quite sound right. I would season it. Good practice for managing your fire.
How big? I'm leaning toward the 18 inch model. That's what my friend suggested to me. There's only 3 of us in my family, and I don't see myself really smoking large amounts of food at once, but I might actually want to throw a brisket on there from time to time. If you can afford the 22", get it. You won't regret.
Any accessories I should look into? Rib racks?
What woods would be recommended for the various foods? For instance, do you use a different wood for pork butt versus baby back ribs? And why? What about brisket? Chicken? Lamb? Personally I think the choice of wood is over rated. I've used a WSM and UDS for over 10 years.
I've heard that we shouldn't use mesquite. Use it all the time. Don't see anything wrong with it.
What about the "water bowl"? I've heard using other liquids (i.e. beer, apple cider vinegar, etc.) doesn't really make a difference in flavor. I quit using the water bowl after the first year. Just wrapped a clay plate used for planter bowl, and put it in the water bowl. Ive never even had a heat sink in my UDS and don't see much difference in the cooks.
How much wood to use? I'm planning on cooking with the Minion Method. I usually use 4-5 fist size chunks.
Again, any thoughts on this are greatly appreciated! When I do my first cook I'll be sure to take pictures!