Help with "seasoning" a LARGE cast iron kettle

[roadkill636]

I just bought a large 30 gallon cast iron kettle that I plan to use for making chili at our anual chili cookout party. and this one that I just bought yesterday hasen't been used in many years and has a good coating of rust on the inside of it. I'v been reading that the rust doesen't mean that the pot is ruiened or any thing, that it just needs to be cleaned up and re- seasoned a few times. But all the seasoning tips are for something the size that can be put into the oven for curing. So how can I get a good season on this 26" round 17" tall pot without filling it with 30 gallons of oil or lard and get it uniformaly hot all over EVENLY so that it don't crack?