I'm home this morning, waiting on return calls for some projects I have hanging, and I decided to give the new smoker a dry-run. The instructions recommend a seasoning, or break-in cooking with no food, so I hooked the propane bottle up and lit the burner. It got up to temperature quickly, so I'll spend the next hour or so tweaking the adjustments to see how the oven reacts to those changes.
Any pit, from the simplest Weber grill, to the most expensive custom unit, takes learning. You've got to learn what your pit will do, and how it reacts to changes in inputs. Simple things like damper settings change the way the unit cooks, and if you want good barbeque, you've got to know your pit. After I play with it for another hour, I'll know more about it, and the interior paint will be heat-seasoned, and I can start burning meat on it. It's been a while since I cooked a brisket, and that might be the first go-around on this thing.