So I've been reading a ton of info on here. And the info is very informative. I have the MasterBuilt propane 2 door smoker. And all the insight I have read indicates that the way the wood chips are used is a problem. And a 8" cast iron pan is the solution. I believe you use it on top of the fire disk? I included a picture. I'm hoping to use my smoker in the next week or two. And want to be sure I'm right with this.