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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-11-2013, 09:54 AM   #1
Cack
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I haven't been given the full green light just yet (we've only been married a month ... give it time and then I'll make purchases freely and not care if she cuts IT off or not), but the WSM 22.5 is going to be joining the family soon.

Just curious, what time of modifications people have made out there to theirs
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Unread 06-11-2013, 09:58 AM   #2
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You really don't have to do a lot to it. I swapped out the water pan with a Brinkman one to give myself a little more access to my fire. They really are pretty damn good out of the box.
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Unread 06-11-2013, 10:05 AM   #3
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If you want to use lump get a second charcoal grate and add it at 90 degrees to the first one. You can wire the two together to make handling easier. This will keep smaller pieces of lump from falling through the grate.
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Unread 06-11-2013, 10:06 AM   #4
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You don't really have to do anything to a WSM.

You CAN put a pot base or sand in the water pan. I drilled a 1 inch hole into the base of mine and welded in a 1 inch nipple that I attached a ball valve to for optimal air control and to make it easier to hook an IQue to.

If you aren't adding water to the pan you don't really need the door. In that case I've taped over the door seam with foil hvac tape to help ensure it's sealed.

If you're cooking in cold cold windy weather you can create a blanket using a welder blanket or a sheet of Reflectex material that you can wrap around and bungie around the top to create a teepee which will block the wind and create a significant thermal shield.

Thats just a few. Of course you can build carts, attach a table to the side, put it on wheels...
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Unread 06-11-2013, 10:09 AM   #5
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Marty Leach handles!!!
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Unread 06-11-2013, 10:11 AM   #6
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Quote:
Originally Posted by Ron_L View Post
If you want to use lump get a second charcoal grate and add it at 90 degrees to the first one. You can wire the two together to make handling easier. This will keep smaller pieces of lump from falling through the grate.
^^^^^^^ +1 on this!

Also, consider an upgrade on your thermometer, and for convenience, add some handles http://www.bbq-brethren.com/forum/sh...d.php?t=148976

These come in handy if you're doing an overnight cook and want to add coals before you go to sleep. You can pull the body and lid off the base, add coals, then put it back without losing heat or getting charcoal dust all over your food
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Unread 06-11-2013, 10:25 AM   #7
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I put gaskets on mine around the door and lid
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Unread 06-11-2013, 11:01 AM   #8
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Grommet mod:
http://www.bbq-brethren.com/forum/sh...52#post2024152

Thermometer mod:
http://www.bbq-brethren.com/forum/sh...07#post2299407

Guru adapter mod:
http://www.bbq-brethren.com/forum/sh...15#post2314515

Mid section handle mod:
http://www.bbq-brethren.com/forum/sh...79#post2391079

I often use an 18 1/2" charcoal ring in my my 22 1/2". On a low temperature or short cook, it uses less fuel.

I don't use water in the water pan, I just foil the top.

I light my charcoal with a BernzOMatic JT-850 high output propane torch.

Good luck!
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Unread 06-11-2013, 11:11 AM   #9
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I don't have a 22.5", but I add handles to the center section and an aftermarket thermometer to the dome. The second charcoal grate is a must and handles on the bottom cook grate are also a bonus.
Then, you just need to learn how to master it.
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Unread 06-11-2013, 11:52 AM   #10
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Thanks everyone ... do they make a guru or any regulator for the WSM?
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Unread 06-11-2013, 12:07 PM   #11
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I love my WSM. But I found that the water pan was putting too much moisture into the cooking chamber. I'd end up with mushy bark. Hey! It happens. Instead of sand or terra cotta, use ceramic briquets (for a gas grill). I line the water pan with foil. Place in the briquets. ANother layer of foil on top and your ready to go. I use a small foil loaf pan in the cooker to add "some" moisture. Plus the foil pan is just throw away to clean.
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Unread 06-11-2013, 12:11 PM   #12
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yes they do. I have the digi q dx2 works great.
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Unread 06-11-2013, 12:20 PM   #13
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I added gaskets around the lid and the side door. Also installed eyelets near the top grate in order to better accommodate the probes from my Guru.

The gaskets made a pretty big difference. Despite a year of relatively heavy use my WSM never sealed itself properly.
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Unread 06-11-2013, 12:25 PM   #14
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Quote:
Originally Posted by Cack View Post
Thanks everyone ... do they make a guru or any regulator for the WSM?
Yes. I run a DX2 for the overnight cooks on my WSM 22:
http://store.thebbqguru.com/weborder...rols%20Systems
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Unread 06-11-2013, 12:48 PM   #15
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Quote:
Originally Posted by Cack View Post
Thanks everyone ... do they make a guru or any regulator for the WSM?
get it good and seasoned, and you won't need one. these things hold temps like the thermometer is stuck.

save yourself the money, and spend it on meat
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