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Save your money. Your WSM will look better with a brisket cooking than with some goofy gasket hanging around the doors.

I have a 22.5 that has done several overnight cooks. I do NOT use anything in waterpan. I do not foil the pan. As far as I'm concerned the pan is to distribute the heat evenly around the top of smoker. If you have watched Harry Soo on You Tube he does not use waterpan. If it's good enough for...

I use a WSM 22.5 with a Pitmaster IQ120. Last week I cooked a brisket using a 16.6# bag of charcoal and some wood chunks. I started cook at 5PM and set IQ 120 for 250. I am a light sleeper so was able to check temp with aid of Mav 732 frequently. Never woke up to less than 240. At 7AM I pulled...

Mine seems to stay in place most of the time. With the factory aluminum foil door I used to lean it down almost 90 degrees and use it as a type of funnel to add charcoal. At this angle the weight of the Cajun door will falloff.

Thanks for the help, got er done, works great

Someone out there has instructions for installing Southco Compression latch on Cajun Bandit 22.5 door. HELLLLP!!!

I am smoking a Turkey for Christmas Eve. I will be smoking a fresh 15 pounder on Dec 22. The following day will drive 200 miles to Houston. Turkey will be eaten noon 24th. How is best way to care for this Salmonella carrier.

Maybe I paid too much. I bought a 22.5 in the box, no tax no freight off CL for $280.00. I'm lovin it

I may need to give a BIG BEAR HUG, this is the 22.5. Thanks Ill give it a try.

I dropped my center section while installing wheels to unit. Lid now fits differently. I measured it and it's about 3/16 inch out of round. I saw somewhere how to straighten this. HELP

I have a son in Houston who saw my WSM and has decided to buy one. As of yesterday he had not found one. Wants new

I am learning the ropes on a 22.5 WSM. I have added the lid hinge, a 3rd rack for jerky and sausage, the Cajun Bandit door. I have concerns about the dangerof knocking the mid section off the base. I envision some sort of latch like found on luggage. Any ideas or comments.

I have had this smoker for a few weeks. I have cooked 4-5 overnighters and several short runs. I do not use any liquid or sand in water pan. As per several threads suggestion I let crud accumulate in door track and last night I went out at 4AM to check on two briskets, I couldnot open door...

What didn't u like about the snake?

I have made jerky a few times but have recently acquired a 22 WSM and want to try it out. My beef jerky contains cure so it can be stored out of fridge. I have some that is 2 months old and no problem. I usually heat to 165f max. Any help appreciated.

I am 2 monthss into owning my 22 WSM. I retired my COS. I had never done turkey until 2 wks ago. I used Meatheads Ultimate turkey recipe. The gravy has a ton of liquid in it. The gravy acts as water pan. I had tough time getting 350 as a result. Fought thru it but took 4 hours to cook...