The seasoning happened with Kingsford Competition Briquettes. I really wanted to keep the extra chemicals outta my smoker so Im going for the "100%" natural briquettes. After the temp started to come up i threw in 4 chunks(1 large cherry and 3 hickory various sizes). After it climbed up to 250° I started learning the temp control...its touchy but its just a learning curve. After 3 hours she was still going pretty steady at about 230° to 240°. I'd dare to say a success!!
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