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I plan on paper wrap when the bark is to my liking.

I'm planning on later tonight. Do you think 275 would be better?

I found a pretty nice 13 lb brisket at Walmart, and started the chimney at 0545. I trimmed and seasoned it with plain old salt and pepper while the 22.5' WSM was getting to temp and stabilized. It was around 10 lb after trimming. Started the cook at 0700 give or take ten min. brisket...

You're going to be very happy with the rock steady temps. Great deal you got ! And welcome to the Forum.

^^^^^Very impressive!!

Thanks for this link. I set my CyberQ up in 15 minutes using infrastructure mode and port forwarding. My first cook with it was a pork butt set at 275, and it didn't vary more than 3 degrees through the whole time.

This link may helphttp://tvwbb.com/showthread.php?44055-Weber-must-be-listening-and-reading.

After reading all of the advantages if the notch mod, I wouldn't worry much about the grommet. Although the lower grill handles would be nice.

I love my 22.5, and I don't mind spending the extra $1.50 worth of charcoal for an 8 hour cook. I'd rather have the space and not need it than need the space and not have it. That said, what works for me isn't necessarily universal.

The main reason I used the tape is to have a Sharpie line as a guide. I made it a little wider without tape and there was no chipping. A Dremel was used on mine.

I ordered a 22.5" on Amazon last week and it was an old style.

Well said!

Thanks for the warm welcome everyone! I ordered the 22.5", and I understand learning the pit before using a controller is important. I did order a Cyberq, but I promise I won't use it for a while:)

Hi all! I've been lurking here for a while, doing a little research. I may have decided on a WSM 22" with a CyberQue controller. I would would also like to mention that your forum is one of the more civil ones out there.