List All The WSM Modifications/Accessories Available?

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toystry

Newbie
Original poster
Jul 4, 2017
19
10
I've narrowed down my choice to either an 18.5" or 22.5" WSM as of now (originally was going to go with a Traeger) but after reading all of the positive reviews, I'm pretty much sold.

With that, while GOOGLING and reading here on the forums, it looks like there are a lot of mods that can be and/or should be done to optimize the smoker to it's greatest potential.  Here is what I've found so far needed to make WSM "great again"....see what I did there, lol.

1.  Guru BBQ CyberQ Cloud

2.  Upgraded aftermarket stainless steel door

3.  Hinge for lid

4.  Handles for sides

5.  Caster Wheels

6.  Upgraded Thermostat (which would you recommend)

7.  Chimney

8.  Gasket to seal front door

9.  Extra grate on bottom to keep small charcoal from falling through OEM grate

10.  Terra-cotta saucer instead of water inside water bowl

As well as what's in these links:  

https://www.thespruce.com/best-weber-smokey-mountain-cooker-accessories-336371

https://www.cajunbandit.com/Weber-Smokey-Mountain-Upgrade-Parts-s/140.htm

http://amazingribs.com/tips_and_technique/weber_smokey_mountain_setup.html

Anything else you all have done?

The one thing I'd like it a table/tray for me to put things on and I've seen a few things on Pinterest, but nothing during my searches here for a table/tray mounted accessory.
 
I never had to make my WSM great again it was great when i bought it.

i have done no mods, just used it stock and it works great at making great food!

Its one of the reason i bought a WSM a few years ago, mods were not necessary for it to do well.

I have made PP, ribs, prime rib, brisket and I have even used it to cold smoke beef jerky

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My 2 cents worth do a few cooks as it comes in the box and then buy the accessories you think you enjoy the most after that.

Happy Smoking,

phatbac (Aaron)
 
Only a year into smoking, but I agree with phatbac...these things are great right out of the box. Give its few tries and then see if yo still want to make modifications.
 
I don't see the point in the mods except for the water pan and extra grate.  I have a guru but don't use it much.  On my 18" I do have holes for probes but not on my 22.  Casters are pointless for me so latches are as well.  To me the upgraded door is silly.  I have one that I didn't like because it lets in more smoke than the stock door.  I simply added a gasket.  The only reason I would get handles would be to lift a hot middle section.  If it isn't hot just grab it and move it.

I have a chimney but I don't use it much anymore.  Now I just use this propane torch.  
With all of that said, I have a lot of what you mentioned but I am not using it.  I have enough latches for several WSMs, casters for both of mine, upgraded doors that are sitting unused, two gurus that I don't use, and most recently a Hunsaker Vortex charcoal basket that I can't figure out so it just sits and looks sad.
 
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I added a gasket around the door, got a second charcoal grate to crosshatch and catch the smaller pieces (especially lump) from falling through, and I love my bbq guru cyberq.  I use it for my temp gauge and to maintain pit temps.  I can sleep at night and roll over and check temp of pit, meat, and see status of fan so I can tell how my charcoal is doing.  Also love the fact that I can check and change temp of pit if I need to while I'm out (lower pit temp between sunday school and preaching because pork butt is done and just need to hold a little while),  I want to add the lid hinge, right now I have a curved piece of conduit above smoker to hang lid on so I can remove grate and put lid on and off quickly.
 
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I've narrowed down my choice to either an 18.5" or 22.5" WSM.  Get the 22.5".  I've never heard 22.5" owners say they wish they'd gone smaller, but I do read occasionally about 14.5" and 18.5" owners wishing they'd gone bigger. 

With that, while GOOGLING and reading here on the forums, it looks like there are a lot of mods that can be and/or should be done to optimize the smoker to it's greatest potential.  Here is what I've found so far needed to make WSM "great again"....see what I did there, lol.

1.  Guru BBQ CyberQ Cloud Absolutely not necessary, but it makes a great addition.  Let someone buy it for your birthday or Christmas. 

2.  Upgraded aftermarket stainless steel door Looks great.  I almost bought one because my stock door was trashed in shipping.  Weber sent me another one free of charge, but I just bent the stock door to fit and have been using it ever since.  The extra door is just taking up space. 

3.  Hinge for lid.  If you don't have a 22.5" Kettle, this is a good idea.  If you have a 22.5" Kettle, just put it next to the WSM.  The WSM lid fits perfectly over the 22.5" Kettle lid.  That's where I put mine when I take off the WSM lid.

4.  Handles for sides.  A project when you're bored. 

5.  Caster Wheels.  If you had to move it a lot.  I don't. 

6.  Upgraded Thermostat (which would you recommend) The stock one will work for a while.  If it is out in the weather, it will stop working pretty soon.  A 2" River Country adjustable therm for $15 and a 9/16" drill bit will solve that problem. 

7.  Chimney  Must have.  I have the large and the small one and use them both equally.  The small one is nice when you only want to light a few briquettes, like I do when I'm making jerky (8-9 briquettes).  It is also nice when you want a low n slow smoke and only want to fire up a quarter full chimney or less.  The briquettes light faster in the smaller chimney.   

8.  Gasket to seal front door.  As I said, my door was trashed in shipping.  Also, my barrel was slightly out of round.  The gasket kit solved the leak issues at the door and lid. 

9.  Extra grate on bottom to keep small charcoal from falling through OEM grate.  Really only needed if you are going to use lump only to keep the smaller pieces of charcoal from falling through.  I added the extra grate because I used lump for a short time.  Now when I use lump, I put down a layer of briquettes, then add the lump on top.  The extra grate is extraneous. 

10.  Terra-cotta saucer instead of water inside water bowl.  My bowl is black and gunky.  No sand.  No terra cotta.  No foil.  I use it for a fat catcher and heat diffuser.  Can't remember the last time I put water in it.  I clean it out about every 2-3 smokes by just scraping it into my trash can and spraying it with a hose.  Some line theirs with foil for easy cleaning.  I'm not that energetic because the fat still burns on the foil. 

As well as what's in these links:   Didn't look at the links.     

https://www.thespruce.com/best-weber-smokey-mountain-cooker-accessories-336371

https://www.cajunbandit.com/Weber-Smokey-Mountain-Upgrade-Parts-s/140.htm

http://amazingribs.com/tips_and_technique/weber_smokey_mountain_setup.html

Anything else you all have done?

The one thing I'd like it a table/tray for me to put things on and I've seen a few things on Pinterest, but nothing during my searches here for a table/tray mounted accessory.  There's a gal on YouTube named Darbin Orvar.  She builds a table for a Weber Kettle.  Watch it and it might give you some ideas for the WSM.  If my Performer Kettle ever gives up the ghost, I'd build a table for the WSM by only putting half the WSM in the end of the table.  Or just build the table without the hole in the middle for the Kettle
 
I've got the 22.5 and agree with others that to turn out great Q you don't need to really make any mods. Mine came with wheels installed, which makes it easier to move.

With that said, I was getting annoyed with having to find a spot for the lid every time I needed to open the smoker, so I added the hinge a few weeks ago. It took me about 30 minutes to install and I'm very happy with the outcome.
 
Small aside. I have a standard size chimney and it works pretty well, though a little finicky with the thin air here in Denver at 5800 ft.

What really works is a propane torch. I light off the charcoal in my offset smoker in about 4 or 5 minutes and off it goes. I do not lose all that heat from the top of the chimney. A flick of the igniter spoon to start is easier than the newspaper under the chimney. 
 
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