I just got a new Masterbuilt Pro dual fuel smoker for my 40th birthday and am anxious to get started. I'm preseasoning the smoker this week in hopes of having it ready for Sunday. I'm new to smoking and this will be my first attempt. I'm thinking about doing a brisket or chicken. I'd like to keep things simple for my first run. I think I have a pretty good grasp on how to prepare the meat the night before smoking. However, I'd like to hear some tips as to what to do during the process of smoking. Is it a "put it in, hold the temperature, and wait" kind of thing. Or is this gonna be more involved?