Agreed. Once you season it, you're good to go. Now there are MANY opinions on how to season, using what, how long, etc. but they are all basically:
Buy a can or two of cooking spray, depending on the size of your smoke.
First, use a wire brush on the entire inside of the smoker, just going over it to remove any metal shavings or other junk inside there from the packaging.
Spray down the entire inside of the smoking chamber with your cooking spray. Let it dry for 30 min. and do it again!
Light a fire in the firebox using charcoal or lump coal and some wood chunks. At this stage, it's VERY important to use good, seasoned wood. If you have a wood supply you aren't sure of - go to the grocery store, or Lowe's, Menards, Ace, True Value, Farm & Fleet, etc. - and buy a bag of wood chunks or chips.
Get the smoker temp up to around 250° and hold it there for maybe 5-6 hours, then crank it up to 275 or so...after about an hour of that, you can run it at 250 again for as long as you want.
Some folks think you have to season a smoker for like 18 hours - but I didn't. Mine went for 8 hours or so, and my first cook tasted great.
Pro tip: depending on the kind of smoker you have, when I seasoned mine I wiped down the outside of the FIREBOX with a thin coat of veg. oil before getting the fire going. It helps seal the paint, which can come off after just a few cooks because of the high temps.
Have fun with it!