Hi Trapper John and welcome
. You will love the smoker. After seasoning, it will be ready to go to work and let you relax. Just get a roll of the wide aluminum foil to line the bottom with and remember to poke a hole in it where the drain is . I also cover the wood box top with a regular sized piece. It will make clean up so easy
Also get yourself a meat probe so you will know the internal temp of the meat. I have one of the digital ones and run the cord from it through the smoke hole on the top. That way, you will know when your meat reaches the magic tender temperature of 195-200 internal temperature for pork butts. bordercollie