The 5 Tools Every New Smoker Owner Needs

A new smoker is a great day. Then you realize the smoker is only half of it. The other half is everything you touch between the butcher counter and the cutting board.

First cooks rarely go sideways because of the smoker. They go sideways because the meat came off too early, the bark got torn on the way off the grate, or the brisket went straight to the knife. Five tools fix almost all of that.

1. An instant-read thermometer

If you buy one thing, buy this. Smoking runs on internal temperature, not time. Two pork butts of the same weight can finish hours apart, and the clock will lie to you every time.

An instant-read lets you check several spots in seconds. That matters on big cuts, because the thickest part is not always the last to finish. Our Digital Instant Read Meat Thermometer reads in under a second, has an auto-rotating display, and a magnet on the back so it lives on the side of your smoker instead of in a drawer.

It earns its keep on the grill too. Our guide to grilling the perfect steak is built around pull temps you can only hit with a fast thermometer.

2. High-heat gloves

Sooner or later you'll grab a hot grate, move a water pan or wrap a brisket that has been at 250°F for ten hours. Tongs can't do that. Gloves can.

Look for gloves rated well above your cook temps with a grip that holds onto wet, greasy surfaces. Our Grill Masters Club High Temperature Grilling and BBQ Gloves are rated to 850°F with a non-slip silicone pattern, and they are the pair in the Smoker Essentials Bundle. They are heat resistant, not fireproof, so keep them out of open flame.

For pulling pork or handling meat straight off the smoker, a pair of orange silicone BBQ gloves is worth adding. They grip hot meat, rinse clean and go in the dishwasher.

3. A prep tub

A packer brisket or two pork butts will not fit on a cutting board without making a mess of your counter. A prep tub gives you one place to trim, rub, marinate and carry meat to the smoker.

The Drip EZ XL BBQ Prep Tub V2 in the bundle is 20 by 16.25 by 5.5 inches, has a locking lid for the fridge and the walk outside, and a built-in cutting board. It collapses flat for storage, and after the cook it's where you shred pork.

4. Tongs that don't tear the bark

You spent hours building that bark. Metal tongs with sharp teeth can rip it off in one squeeze. Silicone-tipped tongs grip without gouging, and they won't scratch coated grates. For a whole brisket, lift with gloved hands and let the tongs steady it. The bundle includes our heat-resistant silicone BBQ tongs.

5. A resting blanket

This is the tool most first-timers skip, and it's what separates a juicy slice from a dry one. Meat needs time off the heat for the juices to settle. Cut too soon and they end up on the board.

Big cuts like brisket and pork butt benefit from a long, warm rest, often an hour or more. The Rest EZ BBQ Blanket in the bundle is an insulated bag, 21.25 by 16 by 8 inches, sized for a full packer. Wrap your meat, slide it in, zip it up, and it holds heat without tying up your cooler.

What to add next

Once the five basics are covered, these are the upgrades we'd reach for, in order:

• Smoking wood. Even pellet and gas smokers benefit from a few chunks. Oak and hickory chunks are the classic pair for beef and pork. Our guide to the best wood for smoking breaks down every option.
• A spray bottle. A spritz bottle filled with apple juice, vinegar or water keeps the surface from drying out on long cooks.
• Butcher paper. Pink butcher paper is the go-to wrap for brisket and beef ribs because it holds moisture without steaming the bark soft like foil can.

Your first cook with the kit

Start with a pork butt. It's forgiving and teaches everything: fire management, the stall, wrapping and resting.

1. Season your smoker before the first real cook. Here's how to season a new smoker.
2. Prep in the tub. Trim any hard fat, rub it down, snap the lid on and refrigerate overnight.
3. Smoke at 225 to 250°F until the bark is set and the color is deep mahogany.
4. Wrap if it stalls. Gloves on, wrap tight, back on the smoker.
5. Probe for tender. Pork butt is usually done when your thermometer slides in with almost no resistance, often around 200 to 205°F.
6. Rest at least an hour in the blanket, then shred in the tub.

After that, try ribs. Our 3-2-1 ribs method is the easiest way to nail tender ribs on your first try.

FAQ

What tools do I need for a new smoker?

Start with five: an instant-read thermometer, high-heat gloves, a prep tub, silicone-tipped tongs and a resting blanket. Those cover prep, cooking, handling and resting. Wood, butcher paper and a spray bottle are the next things to add.

Do I need a leave-in probe thermometer and an instant-read?

An instant-read is the one to buy first because you will use it on every cook to check doneness in several spots. A leave-in probe is a nice upgrade for long cooks, but it does not replace a fast spot check.

Can I rest meat in a cooler instead of a resting blanket?

Yes, the towel-and-cooler method works. A resting blanket does the same job without tying up your cooler or a stack of towels, and it packs flat when you are done.

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