UPS just dropped of my new Weber wsm 22"smoker.

It already has a thermometer. Might be a good idea to go ahead and purchase a Maverick ET-73. Also check out this Web site and learn how to do the minion method:

VirtualWeberBullet

I would smoke a couple of racks of Spare Ribs cut St. Louis Style for my maiden voyage. This will let you smoke something for about 5 to 6 hours at between 225 and 250 degrees.

What I would do is, fill the charcoal ring up with about 1/2 unlit charcoal and mix in some Pecan chunks (maybe 3 chunks). Then light about 15 briquettes and place on top of unlit charcoal and put on another chunk of Pecan on top. Then assemble the rest of the smoker. Then put hot water in the water pan and then put the ribs on the top rack. Open the bottom three vents 100% and always keep the top vent open 100%. Once the dome temp hits 200 degrees crank back the bottom three vents to 33 percent open and then monitor from there.

You might have to make a few slight adjustments from there, but for the most part it should settle in between 225-250 degrees for the next 8 to 10 hours. Check the ribs after about 3 to 4 hours by using the tear test. If they tear easy they are done, if not, keep them on until they do and check every half hour or so.