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Happy smoking!!!

Don't have a 22 WSM, but I use gaskets on my 14 & 18 with stock door and have no leakage and tight lock fit.

Which vents do you have open while using the PartyQ? The three bottom should be shut (except where the PartyQ is installed with the other two holes taped or plugged) and only the top opened. Maybe I misread, but if the other vents were open, you would have massive airflow.

Think about using a space heater to heat a bedroom vs. living room. You either use a bigger space heater (more coals ignited) or run it a much longer time (more coals over the long haul) to get it to temp. Also, larger surface area equals greater heat transfer to atmosphere. Reason many use a...

"I haven't even thinked about getting a dedicated smoker until a few days ago when the question arose about picking up a portable one which we could maybe bring to ski tours or to the weekend house with us." Well, this says it all! The 14.5" WSM is perfect for this. I have a 14.5" and 18.5"...

Do you use the heat shield on the "inside" as designed? Many of us have moved the heat shield externally. This will also give you more room for ash without the worry of choking the charcoal.

If you are going to be doing longer cooks (pork shoulders, briskest, etc.) you might want to invest in an ATC. Best thing about it is you start your charcoal, set the ATC and it will get you to temp fast and reliable. You get to sleep, shop, drink, play, swim or whatever and don't have to...

You said it "never" made it back up to temp. How long was that? Adding meat (along with a 3/4 pan of water) requires "time". You said it initially took 35-40 mins. Remember, you let most of the heat out putting on the meat and then continued heating the water. Also, 35-40 mins. is okay for...

I always bury my chunks and have one or two pieces at top. You will get a more pronounced smoke ring (or at least I do) if you put the meat on cold and have the unit up to temp. As Dustin mentioned, you get the most absorption the first couple/few hours of the cook. Basically, after 3-4 hours...

Dan, Which is why I said you "believe" you closed all the leaks. If there "were" no leaks, the fire would extinguish. Somewhere there was air flow. It doesn't take much. Also, just lifting a lid or opening the door will allow air to get in and keep coals "smoldering". A couple times I have...

This is the problem. No air, no burn. Simple. Good luck!!!

Just my opinion, but I believe the unit was designed for a certain air flow to properly heat, smoke and stabilize. Maybe this tweak will prevent your "edge burn" but create other issues. I tend to keep all my meats at least 1"-2" from edge anyway. Good luck and let us know what you do and the...

I agree with you wholeheartedly. I was just stating that with the PartyQ, you get a few coals going and then let the PartyQ get the unit up to temp and regulate. Don't have to mess with the vents (unless you like too). I usually go have a couple beers and play horseshoes ;)

The water is used to more easily stabilize temperatures. I don't use water either since I have a PartyQ and don't mess with the vents. :o I do find with the 14.5" vs. 18.5" I have to set the PartyQ temp lower or it will more easily overshoot temps on the high side. :cool: :wsm:

Try using a little flour for an easier fit. Had zero problems with my 18.5", but had to use flour on my 14.5". Popped right in and stayed put. Good luck!

Fantastic find and purchase!!!

I would tend to agree, but with overnight cooks, piece of mind gives a good night's sleep. Then, you are able to enjoy the end product much more.

Most of us haven't "created" a problem and some do not have a convenient place to lay the lid. I'd do it again in a heartbeat. Just sayin'. ;)

Two 22.5's!!!! What the heck do you cook? :confused: :cool:

The meat isn't necessarily juicier, but more tender. The low and slow method for ribs, brisket, pork butts, etc. breaks down the connecting tissues and also allows for the full flavor from the smoke and rubs to penetrate the meat. Definitely not a waste to buy a WSM. The 18.5" is plenty big...