For those that use a stoker on your 22.5 what are you using in your water pan to maintain temp. it is so large I dont know if I can find a terra cota pan.
I haven't cooked on the 22 with a stoker, but have plenty on the 18. If you control temps on the way up, why do you need a heat sink? If you do, I'm sure you could put a small clay pot, or sand, in the stock water pan.
