Depending on the weather, I'm going to season my smoker tomorrow. - If it's raining or snowing I'm going to wait for a clear day (according to the news that might be a couple days - but I'll wait until I see it myself). My smoker is going to be under a roof and mostly out of the weather when it's in it's permanent home, but that won't be until spring. For now I have to roll it up and down a short flight of stairs and it needs to be cold before I put it in under shelter. Anyway, I was wondering if anyone had any experience with using lard for seasoning their smokers. I've found over the years that seasoning my cast iron cookware works much better if I use melted suet or clarified beef fat instead of vegetable oils. In my experience beef fat closes the pores in the metal better and it last longer. I would use suet/fat for my smoker but I'm currently not working in a kitchen (I'm a cook) nor have I done any butchering lately, so I don't have the fat. I haven't ever used lard for anything beyond baking, but as it's rendered pig fat I thought it was the closest thing I could get to suet, and so worth the try. I would appreciate hearing anyone else's views or knowledge on this.