Chips Ahoy, Smoke...
I would put chips or chunks throughout if I were going to smoke...pretty much like a conventional setup. I'm sure Mike will be showing how that's done next week about this time. I hit the highlights with this video. As we get more experience with it, I'm sure some great cooks and pics will come forth.
Of all people, I expect the folks on this forum to come up with some great ideas and options for this product. Like most everything else we use, there are not "rules" are there? just guidelines...
For seasoning, Mike, I use LARD on cast iron and I used it on the hibachi. That's a guideline - not a rule. Just treat it like you would cast iron.
just sayin'...