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Thread: WSM 22" Upgrades?

  1. #11
    TVWBB Member
    Join Date
    Jan 2016
    For what it's worth, my routine is:

    - Foil bowl/Water for long cooks like butts and brisket
    - Foil bowl/No water for medium cooks like ribs
    - No bowl for short cooks like chicken

    I know others have other preferences, and I'm not knockin' their advice, but I've been doin' it my way for years with no problems.

    I love the door. I'm seriously thinking about the leg kit.

    Another great upgrade is the Hinge from Unknown BBQ.

    Last edited by Bill D-NC; 09-02-2017 at 11:31 AM.

  2. #12
    TVWBB Super Fan Mike Durso's Avatar
    Join Date
    Feb 2009
    Niles, Illinois
    Those doors on the 22... Still shaking my head.
    *Cooking Things: Gas GA, Q100, 14" WSM prototype, 18" WSM prototype, 22" red gumball, 22 blue gumball, smoky joe, SS Genesis... I think I forgot one or two...

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