The wait from order to delivery wasn't long at all for my Lang 60" Longeck with Chargriller...arrived in tip top condition. I got the smoker chamber all seasoned up on Sunday - I used peanut oil. I tried leaving wood on the roof of the firebox to get it warm before placing it in the firebox, and a piece ignited and went up in flames!! Needless to say I won't be doing that again lol. Even during the seasoning process you could tell she wanted to settle in and run at around 240 but I had to get the temps up to 300 for the steam cleaning process. Nothing but thin blue smoke the entire time - this is a welcome change from the cheap offset I had before. I know I will be applying a coat of peanut oil to the outside of the firebox after every cook...I've heard some say the paint on their firebox started to flake/rust even after the seasoning, and I want to stave off the rusting for as long as possible. I do have a question though for Lang Chargrill owners...how do I go about seasoning it? Do I just spray/wipe the inside with oil, throw a load of coals in the bottom, fire it up, close the lid and let it do it's thing?