Congrats on the smoker man! I've done a good bit of it with my brother in law, and he's really good at it. He either makes his own rub, or injects the meat, one of the two. As far as tips, this is about all I've got;
1. Don't trim the meat at all until it's done smoking, any fat needs to remain while cooking.
2. This depends on your smoker size and layout, but get as many of those disposable heavy duty foil pans at the grocery store as will cover the width of your smoker on the rack below the meat. Fill these about 2/3 of way full of water while smoking. This helps keep the meat moist and juicy rather than drying out, and catches any drippings to make clean up easier. Keep an eye on them, and don't let them run dry.
3. MAKE SURE you keep the gas vent holes, and the air vent hole clog free. We ruined about 50lbs of meat because little did we know the air jet / vent whatever it's called was clogged, and it coated all the meat with soot since the smoker wasn't burning cleanly. No amount of sauce afterwards will fix that, it was terrible.
Have fun!
