2nd try to season unit sat. morning, moved wood towards front of wood box ran for 3 hrs. @ 200 degrees not much difference just a little of tanning to wood. I don't see where wood placement should make a difference. Tryed bb ribs 1 rack 2.42 # that afternoon @ 225 degrees 1 chuck hickory meat side down for 2 hrs than flip over, Checked at 3 hrs not spilting, or pullback, @ 3.5 hr. mark tryed taste test ok, need more kick had used cs rib rub. Took out after 4 hrs ribs to me appeared on the dry side, wife said they were ok to her. Side racks in low position, grill in low position. hickory chuck a little more charred. Spoke with cs today they did mention to try pan of water in smoker next time, mentioned that 1 rack ain't really much of a load for it. After 13.5 of running time just a slight of amount of seasoning on door and i mean slight. Hopefully better luck next time. thanks for the advice.