Assembly tips for 22.5"?


 
R

Ross H

New member
Afternoon folks,

My new 22.5" WSM just arrived. I am probably going to assemble it over the weekend does anybody have any tips or advice which may enhance Webers rather minimalistic instructions...

Thanks,
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ross H:
Afternoon folks,

My new 22.5" WSM just arrived. I am probably going to assemble it over the weekend does anybody have any tips or advice which may enhance Webers rather minimalistic instructions...

Thanks, </div></BLOCKQUOTE>
Do not follow the instructions for STEP 1. Put the legs on the bowl assembly to a point that they still can be moved a bit, put the heat shield in place, tighten the bolts and nuts completely.
 
Hook legs onto heat shield

http://i469.photobucket.com/al...mostacc/190_9008.jpg

Place bottom of smoker on heat shield

http://i469.photobucket.com/al...mostacc/190_9009.jpg

Bolt legs onto bottom of smoker. Bolt on the outside, silver washer and nut on the inside.

http://i469.photobucket.com/al...mostacc/190_9010.jpg

Bolt on the supports for water bowl, bottom and top grates. Bolt on the outside with black washer then nut on the inside of support.

http://i469.photobucket.com/al...mostacc/190_9012.jpg

Put on the middle section.

http://i469.photobucket.com/al...mostacc/190_9013.jpg

Put on the Door.

http://i469.photobucket.com/al...mostacc/190_9014.jpg

Put in the water bowl.

http://i469.photobucket.com/al...mostacc/190_9015.jpg

Put in middle grate.

http://i469.photobucket.com/al...mostacc/190_9016.jpg

Put on top grate.

http://i469.photobucket.com/al...mostacc/190_9017.jpg
http://i469.photobucket.com/al...mostacc/190_9018.jpg

Put on lid. To install the handles, put back of plastic handle on the inside of handle and front of plastic handle w/weber logo on the outside. Do the same for both handles. You can see the one on the top of my cooker is all jacked up so the plastic part I had to force in place so it looked right.

http://i469.photobucket.com/al...mostacc/190_9019.jpg

SMOKE!

http://i469.photobucket.com/al...mostacc/190_9028.jpg
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> My new 22.5" WSM just arrived. </div></BLOCKQUOTE>
Awesome! I know how exciting that is. I'm reasonably handy, but by no means a mechanic, and I had no troubles. Just follow the pictures, and you'll get it together. Then cook on it as soon as you can. And most important: take pictures and post about your first WSM cook!
 
Step 1. Lay out all parts.
Step 2. Drink bottle of beer w/shot of whiskey. Step 3. Get pliers and screw driver
Step 4. Repeat step 2 and so on and so on.

Seriously, it's easy. If I can put this thing together - Anyone can.
 
Ross congrats on ur wsm it's easy to put together.

Just send it to me and i will put it together, no need for a return address, will let u know how it cooks, u see nothing to it.
 
Thanks guys for the advice.

Anthony, thanks for the comprehensive guide with photos.

Looks like today is going to be perfect weather to be outside for smoker assembly.

I will let you know how it goes and post some pics of the new addition to my Weber family.
 
As promised, albeit a little late here is some pics of the construction and the first cook (which occurred the following day, hence the weather differential).

I have noticed some small amounts of smoke coming out of the door. Any ideas how I can correct this?

As a complete beginner I opted to do something simple so I decided to followed lesson 1 in Gary Wiviott's book.

I used his Keep it simple stupid minion method using RO lump and some hickory chunks. I marinaded the chickens in two different marinades but had a hard time tasting the difference between the two as the smoke flavor seemed to override everything.

I was thinking of using apple wood next time as I hear it has a lot milder flavor. Any thoughts?

Despite the strong smoke flavor everything was success. The WSMs temps held stable and the chicken came out very most and tender.

I have been following these forums for some months now and I have no regrets in my 22.5" WSM investment. I look forward to sharing my further experiences on this forums.

Thanks to all those who contribute to these forums I feel like I have learned so much just reading the advice you provide. It certainly made my maiden voyage seem less daunting.


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Those birds look quite nice!!! Congrats on your 1st cook. That smoker tho looks... way to shinny!!! Get her dirty.

Mark
 
Nice.


uh ... that lid's not sitting on the ground, eh? Ya don't want to inadvertantly add any extra 'ingredients'.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">

I have noticed some small amounts of smoke coming out of the door. Any ideas how I can correct this?



I was thinking of using apple wood next time as I hear it has a lot milder flavor. Any thoughts?

</div></BLOCKQUOTE>

I always get smoke coming out of the door when the smoke woods are going strong but it stops.

Hickory can be overpowering. Apple, cherry, peach, and other fruit woods are milder.

BTW, the birds look really good.
 
Ross,as the smoker "seals" itself with gunk after a few smokes, the escaping smoke should cut down. If your temps are good and your coals go out after you close the vents in a reasonable time then all is well and a little smoke leakage is ok.

Mark
 
Atta boy Ross. Looks gooooooood! Where abouts in central indiana are ya? We have family in Rossville and friends in Indy, Muncie, and Marion.
 
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