I use a pellet smoker since I don't have the skill set to manage a live fire in a small space.  I have such respect for the REAL pitmasters and the reason I support their business for the inspiration to us home smokers.  I am always learning and wish I was aware how important to have a few things on hand when I started this journey. 

Those first flare ups were scary and could have been ugly, the thermometer was the game changer for me, using a cookie sheet to cook on butcher paper makes for easy clean up and vacuum the smoker after a long cook since there will be lots of ash.

Start with a cheap piece of meat to get familiar with how your smoker works after it's seasoned, look for hot spots, check if the temperature gauge matches with what you set it at.  Plan on more time than expected to cook and set reminders to check on it.

 

1. 5-gallon bucket with secure gasket lid to keep pellets dry
2. Vacuum cleaner
3. Wireless meat thermometer, takes the guess work out of knowing what the internal temperature is unlike Miss Tootsie @ Snows BBQ who can do it by feel and skill.
4. Fire blanket in case of flare ups 
5. Cookie sheet pan lined with butcher paper for low temp cooking