I was curious on everyone's thoughts of seasoning... I have read numerous threads on it but have went with this route
I put distilled water in the wife's kettle and got it boiling
Put a bowl in each drawer and shelf and put the boiling water in each, closed the door for awhile until it was done steaming.
Did this twice and wiped out the wineador..and let it get back down in humidity
Left distilled water in drawers and shelves over night and woke up to 78* humdity throughout
I took out one bowl of distilled water this morning and will see what I come home to after work
How long do you hold the 75* humdity level to season the cedar to around 65*?