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Click here for more about the WSM and where to buy one. Below, in brief, is all you need to get started. Use this method to get started and later you can play with more or less wood, more or less coal, vent opening, etc. We will use the Minion Method, named after Jim Minion, a caterer who invented the technique. It is better than the method recommended by Weber. If you light all the coals at once as Weber recommends, they will burn hot at first and then cool off. The Minon Method puts hot coals on top of cold coals and it is is much better at keeping the temp steady because it lights new coals as the old ones burn out. If you use the Minion Method, Minion says you should use hardwood lump charcoal (at right), Duraflame Hardwood Briquets It is really a good idea to use a good thermometer and keep a cooking log when using a WSM, at least until you understand how it works. 1) Wipe your ash from the bottom of the smoker. If you can, buy another spare bottom grate and lay it on top of the one that came with your WSM with the bars perpendicular, creating a checkerboard pattern. This will prevent coals and wood from falling through. 2) Open all the vent on the top all the way, and open the bottom vents half way. For ribs, normally 4-6 hours of cooking, fill the charcoal ring halfway with unlit charcoal. For a large hunk of meat that will take a long time to cook, like pork shoulder for pulled pork, or beef brisket, a cook that can take 8-14 hours, fill the ring all the way. Bury about 6 ounces of wood in the coals for ribs, 12 ounces for pork shoulder or beef brisket. You can use chips or pellets, but I prefer chunks because they ignite and smolder slowly, so that would be two chunks a little larger than golf balls for ribs, and 4 chunks for larger cuts. No need to soak the wood. Click here to read why and more about wood. An easy way to bury the wood is to add a single layer of charcoal, then add the wood, and then cover it with more charcoal. 3) Fill a Weber chimney 1/3 with coals and light them (if it is really cold fill it 1/2 or more). When the coals are completely white, pour them over the unlit coals in the bottom of your cooker and spread them out evenly on top of the unlit coals. Place the cooking grate on top of the hot coals to heat it up so you can scrape it clean. Old grease and rust can taint the flavor of your food. 4) Put together the rest of the smoker positioning the door so it is easily accessible. Line the water pan with heavy duty aluminum foil. This will make cleanup easier. Insert the water pan and fill it within 1/2" of the top with water. Try to use hot water since it will absorb less heat and help get the oven up to temp faster. No need to use marinade, apple juice, beer, or any other flavoring. It will now have a noticeable impact on the meat. The rub, smoke, and sauce will overwhelm any hint of flavor from the water pan. Save your money. 5) Leave the top vent open all the way and resist the temptation to close it. Regulate the temperature with the bottom vents. Closing the top vent only encourages nasty tasting soot and creosote formation. When the temp gets up to about 200F, and it will get there quickly on a hot day, throttle back the lower vents to about 1/3 open and keep twiddling with them until you stabilize at about 225-250F. Regulating temp may be a bit tr4ickier on a new unit until it has built up a nice deposit of char on the inside. New unites can run a bit hot. Once the temp has stabilized at 200-250, you can open the side door and drop another 2-4 ounce chunk of wood on top of the coals and you are ready to cook.
7) Now go drink a beer. After the smoke stops, you can add more wood if you know what you are doing. There's always the risk of oversmoking, so until you really know your machine, don't add any more wood. 8) Every two hours check to make sure the water pan has not dried out. When it gets low, carefully add hot water. 9) Follow my recipe for the best ribs ever or pulled pork or brisket. 10) When you are done, close all vents to smother the coals and preserve them for the next cook. Just make sure you shake off the ash before you use partially burned coals, and wipe your ash again. And that's all there is to it. Go drink another beer. This page was revised 5/18/2009
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as well as a new, larger 
If you have a new WSM you absolutely positively must read Gary Wiviott's book 
.
Wiviott, who is extremely knowledgeable about food, gives you step by step guidance, and if you follow his procedures you will be richly rewarded.
There are a number of bullet-shaped charcoal smokers out there and they are pretty easy to use. The best, by far, is the 
, or the new Kingsford Competition Briquets (in a brown bag). Because they have additives and fillers, some people say they can taste an off flavor from igniting regular Kingsford Briquets from the blue bag when they are used in the Minion Method.
6) Insert a meat thermometer probe into the center of large cuts. Make sure it is not in contact with the bone. Add the meat. Place an oven thermometer probe near the meat but not touching the grate. If the meat is on the lower grate, do not meter the temp at the top grate or on the dome. It is different. I use the 
