You should first run the smoker with no food inside to get rid of the metal residue and get the hang of using it. Although smaller smokers do not require much seasoning, larger ones do! Think of a metal smoker as a cooking pan. Season it with a generous amount of cooking oil but make sure it has a high burning degree point. Turn the heat on to around 250 degrees Fahrenheit to create a perfect barrier. Finally, open the chimney for optimal airflow.