Hi guys and gals. Just bought a MES and need some help on the where, what, when, etc. I have it on right now trying to find where the temp is that I want(just has hi/med/low on the dial). I'm sure some of you guys can step up and help me out. I have some questions but don't know where to start. I went out a bit ago and picked up a couple steelhead fillets. Got one in a soy sauce brine and the other is dry rub. What temp should I try? Should I have them on a cookie sheet or something or just on the rack? How long should I let them smoke? How often should I check on them (chips, etc.) Give me a starting point but take it easy on me and don't hit me with to much at once.....Thanks ahead of time.