So I took my new WSM for a test run to day to start the seasoning. I started out this morning buy using about 6 lbs of charcoal and a few hickory chunks. I added about half a water pan full of water to the water pan and got the temp up to about 330 deg then slowly was able to dial it down to 220 - 225. I was able to maintain that temp for about 3 hours. I had a pound of bacon on the two racks to render out a bit of pork fat. Then later this afternoon I loaded it up fully on charcoal and water and again pulled it up to 330 to 335 and with a bit of fiddling with the vents and recording positions found that I could drop it in 5 degree increments all the way down to 200 deg. I then brought it back up to 315 and put on some chicken hind quarters. and took them to an internal temp of 160 deg. I was running apple wood chunks. This is it just coming off of the smoker. This has no rub or sauce on it. The flavor was fantastic. Nice color, crisp skin and just the right amount of smoke. I bought this smoker to add to my competition equipment. It is definitely a different flavor from my Lang, but it is a great flavor. I will have to keep seasoning it before it appears at a comp but It may become my go to smoker at the house. Who knows I may have to pick up a second one so I can have one for both jobs.