New WSM 22


 
R

Rob Lucas

New member
Hi all. Just wanted to introduce myself after just receiving my new WSM 22 yesterday. Setup was pretty simple. Hardest part was trying to keep the legs upright while trying to screw them into them into the bottom. There probably was an easier way but water under the bridge.

One thing I noticed was the massive gaps between the door and body. Talking about 1/2 inch or more. I tried bending the door a bit over my knee to make it fit better, but gap was still noticeable. So before I went and used it and got it dirty, I went and ordered the lavalock gasket off of Amazon and went and installed it. Door gap seems to be a lot more manageable but still there in some areas. Should I be concerned with this or should I try and mess with the door a little more for a better seal?

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Welcome Rob, glad you joined us and congratulations on your awesome new cooker. It looks like you did a pretty good job of sealing up that door from here.
 
Does one still have to do an initial burn in?
See if you can bend the door or the cylinder/chamber a bit more round. Seems the 22s are more prone to flat spots.
 
Rob Lucas said:
Hi all. Just wanted to introduce myself after just receiving my new WSM 22 yesterday. Setup was pretty simple. Hardest part was trying to keep the legs upright while trying to screw them into them into the bottom. There probably was an easier way but water under the bridge.

One thing I noticed was the massive gaps between the door and body. Talking about 1/2 inch or more. I tried bending the door a bit over my knee to make it fit better, but gap was still noticeable. So before I went and used it and got it dirty, I went and ordered the lavalock gasket off of Amazon and went and installed it. Door gap seems to be a lot more manageable but still there in some areas. Should I be concerned with this or should I try and mess with the door a little more for a better seal?

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Welcome and nice purchase. I'm a sure you will enjoy it, just don't forget to foil the outside bottom of your water pan to make clean up easier..
 
DanHoo said:
And the inside too....
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For most the inside is obvious because that is where the grease goes. The outside is the less obvious, and most don't realize when starting out just how sticky and hard to clean off the carbon deposits from their fire and smoke can be to the bottom of the bowl unless you use some harsh chemicals.

I felt if he thought to foil the bottom, he would reason that foiling the inside would make cleanup twice as easy.
 
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