Hey y'all! We'll after some consideration and some suggestion from the fine folks on this forum, I've undertaken my first smoke. I'm using my brand new Masterbuilt Pro dual-fuel two-door smoker. Thanks to the guidance of friends here, I'm doing chicken. I'm doing a whole 6.3 pound chicken and a bunch of little drumettes I had lingering in the freezer to be specific. I'll do my best to break down the steps I've taken thus far. First... I did the obvious. I thawed the chicken to room temperature and washed the big sucker with fresh water. Then I rubbed a bunch of spices that I like all over it. While doing all of this I soaked a few chunks of mesquite. I've read that some folks soak their wood and others burn it dry. So guess what. I'm doing both. There'll be some wet and dry chunks in the pan. I didn't think that'd hurt. I also put a pan of water in the smoker because the manual that came with it said so. Perhaps I'll try it without once I know what I'm doing. Second... I got the heat started with the propane and wood chunks. Smells good already! Then I put the meat in there. Shoved the meat thermometer in the thigh, ran the cord out through the top vent, closed the door, and went inside to make a sandwich. Third... I wait. I have absolutely no faith in the thermometer mounted on the door of the unit. It reads 150-175 degrees, but I'm pretty sure it's gotta be hotter than that. The meat thermometer reads 125 degrees already and it's only been in for an hour. So I've got the gas turned down low. I suppose I'll just watch the temperature of the meat and go from there. I'll keep my fingers crossed!