The
WSM does not need a traditional seasoning like other smokers because of the enamel coating. Really all you are needing to do is get it hot to burn off any packing and/or manufacturing residues before adding some food to it. Fill the basket about half full, put 5 or 6 fist sized chunks of wood around the outside, light half a chimney of charcoal, and dump it in a pile in the middle of the unlit charcoal.
Assemble the body, leave all vents 100% open, when the lid therm hits 200° close two of the bottom vents completely. It will continue to climb and probably top out between 250° and 300°. Let it burn for about two of three hours then toss on some chicken!
I personally use water all the time in mine, and since you are just learning how to use it I would start with water as well. It will help you learn how to hit and hold target temps. Once you get comfortable with your
WSM then I would start deciding what thermal mass medium you want to use.