New WSM 22.5


 
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Anthony Bass

TVWBB Member
Hello. I have been lurking here for some time now and today my wife suprised me with the news that she has just ordered me a new WSM 22.5. I have a couple of questions to start. I have read that many of you had problems with the access door not sealing very well. How many have replaced the original with the Cajun Bandit door. Also has anyone replaced the orginal charcoal ring with the Cajun replacement. If you have I would really like to know if the changes have improved how your smoker performs. Thanks in advance.
 
Hey Anthony. Welcome to the forum and congrats on your new baby! When I got my 22 I had decided to get the cajun bandit door and ring. At the last minute I decided to cook on it first to see the difference. I still haven't ordered my door and ring.
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They do look cool and I am sure they work well. I was able to form my stock one to fit and I have found the stock ring to be adequate. The only mod I have done so far is to add bolts to the top of my door so I can turn it upside down to boost the heat for high heat cooks. I still plan on adding some cajun bandit stuff someday as it is quality stuff (I saw yesterday that they have a pimp kit now!! Their rotisserie is supposed to be awesome). It's just that the WSM is such a quality piece that you don't have to rush yourself on mods. She cooks quite well out of the box and as you cook, you will see the needs as they arise. Good luck!
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Shane, thanks for the reply. That is my plan. I am having a big group over for the Super Bowl and I am wanting things to be as perfect as can be. I receive my WSM on Friday and will test it out on Saturday. So we shall see what happens. Thanks again.
 
Anthony, welcome to the forum. I only have the baby 18.5" WSM, but am also happy with both the ring and the door. Well my door latch fell apart at a comp, but the Cajun door wouldn't have helped since you have to use the Weber latch.
Hope you have years of delight with that MONSTER.

Mark
 
I was always much more pleased with the fit of the WSM 18 door with the way they made the tooling to manufacture the door itself. the 22 never fit as nice..

BUT.. 1) you can tweak and gently nudge the soft aluminum door so that it closes evenly.

2) i would get the 22, try a few things, experiment, enjoy it before worrying about the door fit.

3) first smoke, do short time things.. like a rack of ribs. then the next time a small pulled pork or chicken.. then by your 3rd or 4th time, it should be super bowl weekend and you'll be ready to go. you're gonna be eating a lot though with all those tests.

The only thing i recommend for a new user is a digital probe themometer. the lid thermometer will be fine for temp monitor.. But just snake that probe in ther eand into the meat. then you don't have to look. it's weird to cook something for hours and not look at it, then suddenly you open it and WOW.. it's done.

Good luck!
 
I have the 22 WSM,i have a leaky door,its not anything to worry about.I fold a piece of paper towel and stick it to fill the small gap,problem solved.I have had no problem with the charcoal ring size.Filled it with regular kingsford blue and smoked brisket and pork butt the first time,seeing how long the cooker would run after i pulled the meat off for curiousity i still had a dome temp of 215 20 hours after start up.I found that lump burns faster than regular briquettes,and hotter,but still easy temp control.Lighting a full ring Minion method,and catching temps on the way up,is the way to go unless you are doing a high heat cook.I need to take Mike Durso's advice and use a thermometer probe in the meat when i smoke,that would cut down my lid lifting to see what internal meat temps are.you will be eating some mighty fine BBQ,the WSM makes it almost foolproof,have fun and enjoy!Richard
 
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