Is the Cajun Bandit pimp kit or dress up kit for the WSM a good upgrade?

Thank you SmokinAl,

I guess I should have told every body what other modifications I have already done to my WSM. I have put  wheels with casters on the bottom section ,and I am in the process of putting some custom handles on both the lid and center sections ,with hooks for tools on the center section. I have a Pitmaster IQ stoker system which I have only used twice, because you don't really need it( it was a Christmas gift from my wife). The WSM 22.5 holds temp really well ( set it and leave it ). I also have a Maverick Ready Check 732, which I only use for really long cooks such as brisket  pork butt, or whole turkey. I also no longer use water in the water pan. I filled it about 2/3 full of play sand, because I found that I only use about half as much fuel with sand covered with foil vs. water, and it is much easier to clean. It also holds temp better and for way longer. I was considering an upgrade for the lid mounted thermometer such as a Tel-Tru, but I have found that the stock WSM 22.5 thermometer is with in 5 degrees F of accurate. I have checked it against the Maverick and two different analog( mechanical ) oven thermometers I have also put the Nomex felt gasket kit around the lid and door, but the door still leaks badly.

Thank you Drewed and you too SmokinAl,

What I am getting here is that the Cajun Bandit dress up kits are nice bling, but as far as increasing functionality not worth the money.

Hello JIRodriguez,

I have for the most part been running mine bone stock out of the box for the last 3 1/2 yrs with the exception of the felt gasket for the lid and side door( the bottom to center does not need gasket), and one eyelet for temp. probe. I just recently added wheels with casters to the bottom of mine along with changing to play sand in the water pan. Along with those modifications I am in the process of adding handles to the center section now, because the WSM 22.5 center section is big, bulky, and cumbersome.

I have a Pitmaster IQ 110 which I use on occasion for extremely long cooks, even though the WSM holds temp really well on its own with out any help.(Just set it and leave it). I have an UDS, and have had a POS Brinkman which you have to babysit constantly, because they both want to run hotter than I would like, and they never seem to hold a constant temp.