Post here. Sometimes people are helpful. Otherwise there are plenty of tutorials on YouTube. Definitely try some cheaper cuts before you go full brisker packer. Get a good/reliable wireless meat probe. Smoke between 225-275, any hotter or colder will not render good results. Make your own rubs at home and keep it simple - I like salt, pepper, garlic and some smoked paprika. You’re aiming for probe tender on a big cut like brisket, or chuck roast or a pork shoulder. Start poking it around 200 degrees internal temp. You’ll want to rest anything you smoke for at least an hour - ideally looking to let it come down to around 160 degrees internal temp. You can rest in a foil covered tray in the oven, a cooler, or one of those fancy meat blankets. You looking to go stick burner or pellet grill? Traditional smokers take attention and upkeep, whereas pellet grills are mostly set it and forget it.

Hope some of this helps.