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My thoughts are that since the fire source is going to be inside the smoker, centrally placed, and not an outside box that I should have 2 exhausts with dampers. being it's 4' wide it would help directionally pull more or less smoke over certain foods. Is this accurate or overkill lol?

I'm still building on mine. it's not as...professionally done (if that's the right wording) as kesmc27's, which is a really nice build, but it should do the trick.

First off, im new to the forum and glad to be here. I'm building a 4x2x4 pine smoker. I think all together I have about $100 in it and it's almost ready to a trial run. The only question I have is prior to lighting it up, should I season the inner walls with anything? butcher block, veg...