I am seasoning it as I type this. Looks to be a nice unit. OK time for a few more questions... 1) Do you mop anything in it? My smoke & spice cookbook says not to mop in oven style smokers like these. I am planning to not mop but put liquid in the water pan. 2) Do you always put liquid in the water pan? Or not? 3) Sounds like chips work better than chunks. Is it true that people are using 2-5 chips per hour? I just did a cup of soaked chips and they last ~40 minutes at 200. I think i'll start with some fatties and st. Louis style pork ribs tonight...Any tips?