Welcome to the club! Yeah, the waiting is tough. Now that it's here, you'll have lots of happy times ahead! I noticed you referenced the temps during seasoning: completely forget them and don't worry about empty box temps, as they're all over the place (usually). Once you get a load of meat and a water pan in there, they will be much more realistic and stable.
Hang out with us when you can, and please contribute to the discussions and recipes. We're all about sharing and helping each other here, so don't be afraid to join in!
Welcome aboard!
