Yeah. I was still learning back then. (always learning). This was probably my 3rd or 4th cook on it.

Yeah dude! So go on Amazon or go to Costco and get about 3 big double packs of PAM spray. Coat the entire inside and outside of both boxes super heavy and drippy. Light you a fire and get that cook chamber up to about 450-500 and let it cook. This will smoke and smell awful as the oil gets well past it's smoking point. As your chambers dry out, continue to coat it more and more. Especially the outside of the firebox. Once you're done, let your fire go out completely and let the smoker cool off. Scrape all coals and ashes out with a scraper and an old paint brush. Then coat the inside of the fire box super heavy with PAM. When you light your next fire, it'll polymerize and season the inside of your firebox and lid. The cook box, I only did once. And then spot season if it I need to after 6 month cleanings. The fire box, I clean and respray heavily like that after every cook and cover the smoker with a canvass cover with all the fresh oil in it.

I use hickory.

I use hickory and pecan

Not sure to be honest with you, you'd have to check the website.

You're right. I learned this a while back and meant to edit it. I never got around to it. I knew the company is in Laredo, what I got mixed up about is that I ordered it through the Academy Sports and Outdoors in Beaumont. That's why it was in my head about where it came from.

Dont knock it before you try it. It makes a difference on both the brisket and ribs. Give it a shot.