I have a new/old Texas-built Black Diamond which I picked up, er, rescued
a few weeks ago. I have so far made a beefy firewood grate which sits
higher up in the firebox (high enough so a 9x13" aluminum ash pan can
slide beneath it) and a 6x6x12" charcoal basket. I also removed the
original stack, keeping it, and rolled and punched a sheet steel blank
and bolted it in its place, thus plugging the hole. I made a new stack
which mounts on the end below center and goes up 32" with a proper
spring-loaded rain cap/baffle. I scrubbed out the inside of the cooking
box somewhat but there is no sign whatever of it ever having been
seasoned. The metal is dry and slightly rusty.

I don't have an owner's manual for this smoker. Nor have I ever owned a
smoker before. What is the correct procedure to season the inside of
the smoker body? (I'll get to the cooking grids later after I fabricate
them).

Thanks,

Grant Erwin
Kirkland, Washington

PS for you NWers, the Super Wal-Mart at Tulalip has packer cut briskets,
but Cash 'N Carry doesn't. C'N'C does have boneless pork butts at $1.09
per pound, which seems like a reasonable sum to me.