Here are some resources that I have found useful as a Weber Smokey Mountain Cooker Smoker owner. While this is by no means a comprehensive list of resources, I think it includes some of the important ones to help get you started.
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The Smoke Ring
Here you'll find hundreds of barbecue-related websites, all under one roof. Lots of interesting people, products, and information.
Founded by Ray Basso in 1995, The BBQ Forum is the grand-daddy of all barbecue discussion forums on the Web and the inspiration behind many barbecuing websites, including TVWB. The discussion covers the broadest range imaginable, including all brands of cookers, all styles of regional barbecue cooking, backyard and competition barbecue, and all skill levels from beginner to advanced. It's truly one of the most special places on the Web for barbecue enthusiasts.
A phenomenal amount of information about all aspects of BBQ.
Cook's Illustrated Magazine
Home of the PBS series America's Test Kitchen, Cook's Illustrated is a bimonthly magazine that's a great resource for anyone who is serious about cooking. Each issue includes recipes, cookware ratings, ingredient tastings, quick tips, cookbook reviews, and more. While not strictly barbecue focused, the magazine routinely includes articles of interest to barbecuers such as Brining 101, charcoal grill ratings, chicken brand taste comparisons, and knife sharpening. Cook's accepts no advertising and is to cooking what Consumer Reports is to unbiased product reviews. Call for subscription rates.
A series of three informative videos from the Baron of Barbecue, 7-time barbecue world champion. Volume 1 covers ribs, chicken and basic rubs. Volume 2 covers brisket, pork butt, and basic barbecue sauces. Volume 3 covers whole hog, salmon, lamb, turkey, sauces, and rubs. $75.00 for all three, plus shipping and handling.
Paul Kirk presents a one day class in which students spend 12 grueling hours cooking and presenting the four competition barbecue meats—brisket, pork butt, pork ribs, and chicken. He also covers sauces and rubs, with students creating their own signature rub under Chef Paul's watchful eye. The day ends with a mock competition in which students present their four entries and participate in the judging process.
Paul Kirk's straight forward, no-nonsense approach to barbecue makes this a great class for anyone interested in learning how to create championship barbecue. Classes are usually organized by state or local barbecue associations. Cost ranges from $150-175.
"Supplying everything but the meat", Allied Kenco focuses on supplies for sausage making, jerky making, and outdoor cooking. This is your source for Morton Tender Quick, smoking bags for turkeys and hams, and tons of other interesting items you never knew you needed.Penzeys Spices
One of the best online sources for spices, herbs and seasonings. Penzeys has every spice imaginable—and some you've never heard of. These products are much fresher than the ones you buy in the grocery store, and most are available in 4 oz., 8 oz, and 1 lb. bags. Their catalog is pretty cool, too!Smoke Wood
The best smoke wood is free smoke wood! Check with local orchards, golf courses, and tree trimming services, especially after storms. Tell them that your hobby is barbecue and you're looking for a few split pieces of wood, and you're likely to get some for free.
If you have to purchase smoke wood, it's best to buy locally whenever possible because of the high cost of shipping.
Hickory and mesquite chunks are readily available at most hardware stores and home centers. Check-out Home Depot, Lowe's, Orchard Supply Hardware, Ace, True Value, and similar stores.
A wide variety of wood chunks are available from Amazon.com, including chunks from Weber and other third-party wood sellers.
Alder, apple, cherry, oak, and pecan can be purchased at specialty stores like Barbeques Galore and from suppliers like Chigger Creek Products (660-298-3188). Guava can be mail-ordered from Guava Wood Farms in Hawaii. You can also find a number of other smoke wood suppliers using this Google search.
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