Hola! New to the forums from Texas! (DFW). Love BBQ and Smoking but just starting to do my own. I've smoked a few small trimmed briskets in my Weber Kettle with a Pitmaster Temp controller (https://pitmasteriq.com/) and it turned out REALLY well when I got the timing right. I got this Masterbuilt Electric 30' as a gift this year and can't wait to try to use it but the directions are less than clear. (http://www.qvc.com/Masterbuilt-30-4...er,-Recipes-&-Accessories.product.K41147.html) A few questions to you veterans: 1) Is the temp display the smoker temp or the meat probe temp? 2) If it's both - how do you alternate between displaying the two temps? On the remote it just displays a constant temp (whatever I programmed it to). I I hold the meat probe button - it will display 3 different temps which I assume is Programmed Temp, Actual Temp and Meat Probe Temp. Sound about right? Also - how did you all season your smoker? I am following the directions now (max temp for 3 hours - dry - then add wood chips) but I feel like I might need to do this a few times to really get the chemical smell to go away and get a good smoke smell. Thoughts?? Thanks in advance! I plan to get a brisket on there as soon as possible! Need to find a good butcher!