I just bought a smoker last week. I used it Saturday to cook some meat. I did give it a dry run in the morning to take care of any paint and oils and such from when it was built. But I didn't season it with vegetable oil, etc. because I couldn't wait to throw some meat into it.
My question is, should I go back and season it at this point? If so, should I spray out the cooking chamber with water and 'clean' it before seasoning with oil? And when seasoning, the main concern is the cooking chamber correct? What about the firebox and outside surfaces?