Bought a MasterBuilt dual fuel (propane/charcoal) and after making modifications (see below) I prepared my first ever smoked meat entree - Pork Tenderloin. Modifications: Sealed both doors with oven door gasket kit I bought off Amazon. And I plugged the slats in the chip tray with foil. I combined seasoning the smoker with curing the gasket. During that project I also experimented with how to maintain a constant temperature using the vents at the bottom and top. (Top all the way open, bottoms about 1/4 open.) Injected 2 tenderloins, each weighing about 1.2 lbs each with apple juice. Applied an off-the-shelf pork rub. Let the meat sit for about 2 hours in fridge. Lit off the smoker with mix of applewood and hickory. Stabilized temperature at 250 F. Put 1\2 water 1/2 apple juice in water pan. About 1.5 hrs later, with one tenderloin at 150 internal temp and the other at 160, I pulled them and wrapped them in foil for about 20 minutes before slicing. I'm hooked. So is my wife. Note: the MasterBuilt thermometer is not accurate. When it reads 300, the internal one reads 250. Thanks to everyone on this forum for all the great tips.