Kp let it get as hot as you can to burn off manufacturing oil, if there is any (there should be) it will smoke at first, then just smell like hot metal, let it go for a half hour or so, this is a natural fuel smoker? (this thread is old so please refresh my memory) if yes just let it burn out, if gas turn off the gas.
bacon, is bacon fat not grease, not frozen grease, meat fat trimmed be it chicken pork, beef, your butcher should be able to hook you up, even if its bones with uncooked fat on them, the idea is the uncooked fat heats up renders (melts) and steams the smoker, same thing as cooking 80/20 burgers in a new grill with the lid closed, the greasy steam will rise and coat the metal, your going one step further for your smoker and reducing BBQ sauce using wood or coal, if you got the smoker hot as hell like you would a grill you can put the BBQ sauce in a skillet and reduce it, don't let it burn even if you put it on coals, burning anything in a smoker will leave behind a flavor, a grill is different because of the higher heat.
don't rub anything on the inside, never clean the inside with any kind of chemical, at low temps you will taste whatever the environment the meat was cooked in, high heat not so much.
I personally don't add wood anymore when I season my smoker, my first cook it picks up the wood flavor, the reason is when you burn wood or coal (for that matter) you have to be careful you don't create creosote or you just seasoned your smoker with poisonous tar from combustibles burning without proper ventilation.
Its different when you stoke the fire with wood or coals versus when you first start a fire
when you season the grill you want the heat glowing so most of the crap is burned off the fuel, then choke off the air so the fat and sauce will get onto the metal.
you should be able to wipe your finger on the inside of the lid and have grease on it.
plan B. heat it hot as hell, let it cool get a butt, brisket, pork belly even chicken (bone in skin on) and smoke it basting it with a sweet BBQ sauce (not spicy vinegar based) then eat what you made and just remember when you preheat don't go 600-700F like you would a gas grill, stay low 300 ish then just use it and it will stay seasoned, its not till your smoker sits for months on end that the grease gets rancid and moldy, I haven't used my smoker in 6 months but I've heated it a dozen times or more, so I don't have to scape it clean when i do go to use it, my grill, screw it heat to 8-900F clean the grates and cook my burgers, steaks or whatever.
If you want to smoke hot and fast 350-400 just always let your fuel burn clean before you add the meat.
check out the proper look of the smoke coming out of your rig to avoid creosote, google it or whatever, then you will be all set