I've been playing with my 22.5 inch WSM for a year now, and as much as I love it, I've also noticed some areas for improvement. I still feel that it's just about the best off-the-shelf charcoal smoker money can buy, but there are some places where "tweaking" is in order. Additionally, I've taken this opportunity to get my hands on a Barbecue Guru to make longer smokes a little less of a source of insomnia. This is my agenda for the overhaul: 1. Find a better heat sink. I've never been happy with using the water pan, it's my personal belief that I don't want to add more moisture than necessary to the cook chamber. I've tried using play sand, which was a maintenance nightmare, so I think I need to look further outside the box. 2 Find a way to "retain" the heat sink better. I've had many a good fire get snuffed out before its time because my water pan has slipped from the hooks and plopped onto my coals. There has to be a better way. 3. Improve the sealing around the lip of the lid. I always see some smoke escaping from this, it's a constant source of consternation for me. 4. Improve how the side hatch seals against the body of the smoker. Same as the lid, the side hatch loses smoke pretty fast. 5. Accomodate thermometers. I want dedicated ports in the side of the smoker for all my various probes and sensors to pass through that won't interfere with the lid. 6. Modify the smoker to properly accept my controller unit. No sir, I don't like using foil or duct tape when true repairs can be made with a little extra effort. Not one bit. So, read on as I build a better Weber Smokey Mountain Cooker.