CURING & SEASONING YOUR NEW GRILL/PIT/BBQ/SMOKER

The new grill. Before using your new grill it is best to cure the grill before use.
Curing is accomplished by burning a hardwood in your grill on top of hot coals allowing the interior of the grill to be coated with smoke deposits giving the food a smoke flavor rather than a steel taste. Did you ever eat at a burger joint on the very first day of their operation? The burgers taste like metal because the grill has not yet been seasoned or cured, for instance a wok or cast iron pots have the same requirements.
Let your new grill smoke for a couple of hours, if you can wait to cook, let it smoke until the coals burn out adding wood chunks every 30 minutes, be careful not to allow direct flame make prolonged contact with the grill this may cause the grill material to warp, direct flames are not cooking temperature.
I also like to use a piece of chicken skin or a thigh and use its fat juices to cure the grill surface dragging it on the hot cooking grill surface to distribute the fat which acts as an oil to further cure and season the grill, it's worth the effort.
BEFORE COOKING
After the process above clean the grill top with a wire brush, also sacrifice a clean wet rag and wipe the top of the grilling surface to remove loose smoke deposits, if you intend to cook right after curing just add a few more charcoals or mesquite allow them to catch partially white coals and start cooking after cleaning your grilling surface.