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Had to adjust my lid. It was off by about an inch. Everything fits like a glove now.

Purchased my 22 less than a month ago. I went back and forth on size for weeks trying to make a decision. My opinion is this. By owning the bigger size it helps remove one more thing for me to figure out. Being new to the WSM it's nice being able to keep everything on the top rack and not puzzle...

Can't wait! OKC represented. Planning on first overnight brisket.

What an awesome reply. Thanks Joe. It's official. I have a new project.

What an awesome idea Joe. Do you think the can itself surrounding the stem would cause inaccurate temp readings though? I guess not since you suggested it, but have you done this? Would love to hear if you have because it really is a great idea.

I own 22" model and have had no problem targeting temps 225-250 using standard MM. About 30 coals grey and hot added to charcoal ring full of KBB. I also run with pan empty and just foiled. I just keep in mind when coming up to temp the ol saying that it is always easier to bring temp up then to...

Those were my thoughts too. I had previous thread started about using the stock grommet that comes with new models. I thought about placing stem of bimetal therm through the new grommet. Anyone seen or done this? I would prefer 2.5" stem for the reasons listed above ( drippings and ease of...

Nice to see your new WSM kickin' butt and takin' names. :D Thanks Chad. I think you're right on about fridge air drying skin. When I put the birds on the skin was pretty wet. Thank you all for the compliments. Does anyone have any do's and don't advice for brisket? I have never smoked one...

Yeah, I thought I had read somewhere about taking water pan out towards end of cook and putting chicken skin side down on lower grate to crisp skin a bit? Might try that next time. The meat was delicious though.

The WSM rocks! I picked up my WSM from a locally owned and run BBQ store here in OKC fully assembled. Wanted to support local business and BBQ efforts here in town. The shop specializes in all things BBQ and are expert in assembling all types of cookers. After I got it home I fired it up...

Measured today and found the lid was the problem. I guess all along I suspected it to be the middle section, but it measured almost perfectly round. The lid was off almost 1 full inch. One little hug and the problem was fixed. Everything fits together like a charm. Thanks Dwain and Chad.

That's exactly what I was afraid of. Thanks for sharing those threads and solidifying my fears Chris :) I will definitely have to come up with something to help secure my 22.5 down. Sand bags, the hold downs Jerry shared (thanks Jerry) something.

Thanks Tim. Great idea! I want to be able to leave the WSM out (especially during the good weather for cooking), and it would be a pain to move the cooker with each use back and forth from garage with the arrangement of my home. Unfortunately I don't own a shed. Spring time in Oklahoma is...

Those temps are opposite than I would expect. I always thought dome temp would read higher than grate temp. My 22.5" did the same thing though. Dome temp lower than grate. What gives?

Thanks Chad. Nice name. BTW your thread on mods is awesome.

What do you do with your pan Dave?

All great info. Thank you all

Is there ever a need to change the sand used? Is it OK to leave old sand in the pan when storing the WSM?

Thanks guys. Will do. It will be nice to be able to set lid down in any position and not worry about rubbing. Will help my little OCD soul.

Is there a saucer that fits the 22.5"? If so, what do you use? Where do you purchase? The ol' seam trick with the foil does get kinda old I guess. Would be nice to cover with one sheet.