Welcome to the family Steve. Can we call you Steve?
I'll add a few and let others put their $.02 in.
Dome thermometer and internal meat thermometer, Weber chimney starter, good pair of gloves, and a big enough food safe container for brining.
Thermometers need not be "one size fits all" units. Mount one permanently in the dome and get a 2nd poke it and read it type. "Weber" chimney starter only. Brining container "Must" be food safe, large enough to hold the meat and fit in the fridge at the same time, or a cooler with enough ice to keep it in the 35 deg range for the duration of the soak. Lot's of opinions on gloves out there, just make sure you don't get burned. /infopop/emoticons/icon_wink.gif
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