yes, you want each coat of oil to be very thin. The buildup of thin hard coats is what makes the non-stick work. If you use too much oil, the coating will still be somewhat sticky and have a soft feel to your hand when the griddle is cold. A paper towel will want to grab and stick to that type of coating (and is a good test). If it's grabbing, you want to burn it off more as the oil has not fully set.
I also added my oil to a cold griddle top. I started with a low heat, and re-rubbed it as the low heat stablilized. I did this to insure #1 the pores of the metal had opened up (yes, it has pores, a magnified view will look like a cratered surface), and #2 to more evenly spread that thin layer of seasoning oil as it will flow better at that point (and into those now open pores). You want just enough oil to say there is oil on the top, There should be no standing oil or visible oil ridges as you wipe, just that thin sheen. Then I cranked mine up to medium and let it run until the smoking stopped. Let it cool down to the hand touch and repeat. I put on 3 initial coats before putting food on the griddle.
