Visit braukaiser.com and you'll learn more than you ever thought there was to know about AG brewing. Even if you only understand 10% of it, you'll be much better off. You can look at the pictures he has, but generally you want relatively intact husks while breaking the interior into as many pieces as possible. If you have whole, uncrushed grains, run it again. Brew shops generally mill with a slightly wider gap so that their customers avoid stuck sparges. That they can sell a little extra grain is a welcome side effect. Your recipe is probably written for 70% efficiency, although 60% is probably a more realistic expectation for your first AG brew. I would keep some light DME on hand in case you wildly undershoot.