First off I would strip it down and re season the smoker. I suggest "simple green" for the degreaser. Spray it on and let it soak, then high pressure spray it down, and then repeat until it's good and clean. Then re-season it. There are a lot of ways to apply a new oil base to the inside of the cook chamber, but I just use a good quality vegetable spray. Then lite a fire and get the temps up to about 275 and keep them there for a few hours. It's a good time to figure out how much fuel and air it takes to keep the temps stable. In a smaller stick burner like that, you will find using smaller splits work better than full splits of wood. Full splits take a lot of energy to get burning, and also take enough time that you will lose a coal base.. Some wood yards call them "pizza splits", or just plain "fine splits" You can also use a charcoal base for your heat and add woods chunks for flavor. Sometimes easier in some of the smaller barrel smokers. After the initial seasoning burn you can settle the temps back to 225 and do a test. Either by meat or my favorite way in a new machine is with bisquits in a can. Spread them out evenly from one end to another and see where the hot spots and cold spots are. It's a good test if your new to smoking. Good luck!