Looking good! I wouldn't do any more fires in the main cooking area though. Next time, just heat the whole thing up by way of the fire box and do the spray oil thing. You can spray it down before you even light the fire. It might just be an optical illusion, but the handle on the cooking area door looks like a knuckle burner. A space of about 2" does the trick quite well. The handle will be warm but it won't burn you and you will have room to reach in there without a problem. The surface area of the tank will roughly equal the internal temp of the cooker after it has been running awhile and it only has to be about 140* to burn your skin. I'm not sure how familiar you are with these big cookers, but I have found that no matter what I do to start any of my smokers, just short of use a torch, it always takes me about an hour to get it up to cooking temp. When they say low and slow, they're not just taking about the cooking part!
I'm not sure but you also might observe some silicon drip on your firebox handle.
Judging by the lack of burn marks on the paint of the main cooking chamber door, I also see a potential for condensation to drip out of your main cooking door. After you have used your cooker a few times and it is well seasoned, you will notice on start up that there is black fluid dripping out of the main chamber door. This will start when the cooker reaches about 150-160*. It will last until you hit 212* when you hit the flash point for steam and it will just go out the stack. To prevent having to clean this up every time you start it, you could weld a piece of flat stock at an angle near the bottom edge of the main cooking chamber door. This will cause the condensation to drip back in the cooker and not out the door. As previously mentioned, be sure to only weld a little at a time on this to prevent warping the door.
