I was thrilled to find a Masterbuilt Pro Duel-Fuel under the tree this year and I just finished seasoning it a few minutes ago. I have never smoked meat before so this is very exciting for me. As a native Texan I am a huge fan of smoked meat, especially brisket so please fill my inbox with your favorite recipes, rubs, temps, and techniques! I am also very interested in smoked fish (the wife and I love salmon and shellfish.) I imagine fish is a somewhat less forgiving meat than, say, a large cut of beef or pork but I'm excited to learn. Smoke on!