Hi all. I've got a brand new Char-Broil American Gourmet (not the bigger deluxe model) horizontal smoker, and I plan on making some burgers as the inaugural run. I'm going to be building the fire in the smoking chamber for some direct cooking, and just want to make sure I haven't missed anything. I've sprayed the entire smoke chamber with Pam, including the coal racks. I've also laid 3 plies of aluminum foil in the bottom, under the coal racks for easy cleanup. I'll be brushing the cooking racks with some veggie oil and will let them sit over the hot coals for a bit to season. I know I should do a "proper" seasoning, but I've got a little bit of a time constraint. The plan is to cook the burgers and as soon as it's safe, clean the unit thoroughly in preparation for a 2 hour seasoning/burn in next weekend. I'll be using some Royal Oak lump started in a chimney for the fire. I've only used lump as the occasional add-in on a bed of smoldering briquettes, so going 100% lump will be new for me. I imagine since burgers cook quickly, there won't be any major differences in the method of cooking vs. briquettes, but is there anything I should be mindful of? Y'all are a veritable gold mine of information, and I heartily appreciate any tips or suggestions you may have. Thanks!