Now to figure out the wsm :/
That's easy!
Get a bag of briquettes, some chunks of hickory and/or maple (or other convenient wood) and some pork butts. On a 22 I'd do 4 butts or 2 on an 18 just to avoid crowding. (These are the ~8 lb butts found at Sam's)
I start about half a mini chimney of coals and when they're started I set the chimney on the bead of briquettes where it lights the briquettes under it as it gets going. Once the briquettes in the chimney are lit, dump them on the briquettes and assemble the rest of the smoker. On mine I leave the top vent wide open always when cooking and control with the bottom vent. On my 22, one bottom vent open and it cruises at about 250°F. A new cooker that does not seal as well will tend to run hot and you may find it holds over 200° with all vents closed. (Not to worry, the butts can take the heat!
) Give the cooker a little time to settle and load it up. Then keep an eye on it. Last time I cooked butts I did not open the cooker until it was about 8 hours in and I needed to add some more charcoal. More detail at
http://smpoke-on.blogspot.com/2013/05/four-boston-butts.html.
And of course you'll want a fatty or some brats or Polish sausage to smoke while you've got the cooker fired up.
Until you get the hang of it, water in the pan helps to moderate temperature. Once you're comfortable with temp control on your cooker, you can conserve charcoal by lining the water pan with foil and leaving the water out. A new cooker will tend to run hot until you build up a layer of smoke/grease residue inside that helps to seal the sections. I added high temp silicone on the bottom joint to help seal: