Well josh you left out a lot of things one may need to answer your questions. but I will try to give some help. depending on the type of smoker you have. If it is a pit style smoker that looks kinda like a barrel laying on its side with an offset heat box it is going to be an entirly different experience then if you have an electric smoker or an upright style smoker with the water pan and all that. either way consistant heat is a major key to success 185-225 works best for me . The best way to moniter your temp is by using a pit thermomater like the one on this link. http://www.barbecue-store.com/trendthermometer-2inch.htm.
but anyway to get started the first rule of BBqing is make sure you use the hot coals from wood or charcoal. it is very importent to make sure that the wood or coal is just coals because if it has not burned to coals the food youa are bbqing will have a very strong funky flavor, though you want the food to taste smokey it may tast more like a hit off a wood chip ciggarette. even if you use perfect coals you may still get too smokey of a flavor if you dont mop during the long slow cooking proccess. mopping is the proccess of coating the meat with a mixture if various liquids and spices throughout the cooking time, generally applied about every 45 minutes to and hour. myself I cheat using a 32 OZ spray bottle fullof water and one tbs spoon of each of the next salt, suger, garlic powder and onion powder. The mop or in my case spray creates a barrier that keeps the meat from drying out and also stoppes some of the smoke from penetrating the meat too bad. and last but totally not lest tomatoes, suger and salt are all the enamy during the long cooking time of smokey or bbqing because salt and tomoatoes extract the juices out of the meat of the cooking time and suger burns so save those for when the food is almost done or even beingplated. tomato based sauses with suger or molasses should be applied about 20 minutes before the meat is removed from the pit and the meat should always set uncut for atleast 10 minutes before being cut. because when the meat first comes off the grill the juices are very hot and in most cases boiling inside and when you cut it the juices run out and you have a juicey plate and dry meat. oh yeah and if you feel the need for wood chips or chunks during the bbqing proccess I say soakem they produce more smoke longer that way. Here is a link I use when I get stuck or in a slump. http://www.barbecuen.com/
also I have a BBQing group on yahoo if you would like to join.http://groups.yahoo.com/group/grill_marks_rock/
I hope this helps
PS sorry about the spelling I am holding my 3 year old and he wants to type too.