ya dont need a thermometer to season. Just coat the whole thing down with oil(peanut or canola).. or its ok to use Pam. Fire it up, alternate between high heat.. 350-450 or better and heavy smoke. run the firebox damper full open, then choke them down to generate some smoke, then open them up again. 4-6 hours is best. Door thermometer is fine for that door. Just push it past 350 and higher and it will be fine for seasoning. REad the section on seasoning in Bandera 101. Some cold wood on a hot fire will also get the smoke ya want. Remember for seasoningm, you WANT to break the rules and generate a little heavier whiter smoke than you would normally cook with.