Hey everyone, I just picked up a little masterbuilt propane smoker for some hobbyist cooking, and I had a few questions regarding how to season or break it in. I apologize if this is a common question, I've looked around the forum but didn't find what I was looking for. So simply put, how do I go about seasoning the smoker? I've read that people use a cast iron skillet with tin foil on top to prevent the wood chips from flaring up, but where do I actually put the cast iron skillet? Where do I put the wood chips, and where do I put the water? I know these are noob questions but the manual that came with my smoker doesn't mention it at all. Any guidance would be awesome, this seems like a really helpful forum.