Well, I finally went and bought myself the 22.5 Inch Weber Smokey Mountain. I was talking with a fellow grill/smoking enthusiast who advised me to season my smoker before actually smoking with it. The owner's manual doesn't mention seasoning the unit. So, is it solid advice, or can I proceed without it? My real question is, both the dry cure and brine instructions for smoked haddock (Arbroath Smokies) call for an "80 degree" salt mixture. I have no idea what that means, and I have searched high and low for an explanation. Anybody have any ideas?