Hi all, from Boston here. 44 in" Masterbuilt Propane smoker. I've successfully done chicken wings and a whole chicken. They tasted great. Having trouble getting smoke. It takes about 90 minutes. I've tried a cast iron skillet with dry hickory. It sits right above the burners but I'm going to modify to make it rest properly. I've heard differing opinions on wood (soak/don't soak/soak only for 1 hour/etc.) What do you all find works? I'm having a blast learning and figuring out my smoker. Temperature control has actually come easy to me.