DId a second seasoning burn while I wait for my Charbroil hinged lid. Used Royal Oak Steak House Lump this time, and has no to the tiniest whiff of ammonia this time. MUCH better than last night's burn-in. Whew. Once I get that dome, I can get a handle on temps. Since my lid had no bung hole, I am propping the lid open a crack, leaving to many leaks of exhaust.
I plan to paint the charbroil lid a Wisconsin Badgers red. Any ideas for paint?