As initial recommendations, I'd offer:
Get a good dual probe thermometer, with a remote, like a Maverick brand, or others.
Keep a log of your successes and failures. Sometimes you land on the answer, but more often it's trial and error. If you know where you've been and you like it, you can repeat it. If you don't like it, you know what you did, so you cannot do it again.
Chunks are better than chips and start with
less wood. Depending on what you're cooking, it's easy to over smoke. 2 oz of wood is a good starting place.
Start with a smoke that's easy and relatively forgiving, like a
pork butt. It's tough to do one wrong, and a successful cook right out of the gate will give you confidence.
Again, welcome, and let us know how we can help!"
