Originally Posted by Teltum
What I would do as some one who owns one:
1 coat the grate in veg oil.
2 fill the bottom with charcoal
3 add a weber cube to the top of the pile and light it. and cover with a few bits of charcoal.
4 add a small chunk of smoke wood to the top to see leaks better.
5 run vents open to 350 then get temp to 400 to season the grate.
6 let stand at 400 for an hour or so.
7 lock down vents to snuff out fire.
I love my Akorn. Season the grate and know that the dome thermo is pure crap. (Mine varies from 20-120 degrees off. 250 shows as 200 on mine.)
Great minds think alike. I am doing almost exactly what you had listed. Only thing I am doing different is that after doing the high temp seasoning burn, I stepped the temp down to 225-250 and going to see if it will maintain for an hour or so before snuffing the fire out.
WSM, 99 & 09 Performers, 2-OTG, SJG mini WSM, Summit 420, Q100, Akorn, and Schwenkgrill