We have a CharGriller too. Can't complain about the price- got it off Craigslist for $35.
The best advice I can give so far to a novice (we've only smoked a few times ourselves) is to not worry so much about the temps. Make sure it sits in there smoking like crazy at a low-ish temp for at least 4 hours. Then, take the internal temp and decide if you have all day, or if you want to just toss it in the oven to finish up. Sacrilege, I know, but it was 8pm when we started and I needed to be up early the next morning. 4 hours in the smoker though really gave it a GREAT smoked flavor. We missed out on a bit of the tenderness, but again, we could've slow cooked in the oven too if we'd wanted.
I think I'm going to move the the larger blocks of hardwood for smoking, I think it'll work out better than the charcoals. We'll see. But, to add one more dimension, SWMBO wanted to start the smoker, so she kinda threw out the amassed wisdom I'd gained from the last three times smoking, so in a sense it was 2 steps forward, 1 step back. I'm looking forward to my first start-to-finish chunk of meat on that smoker.
Tonight we just picked up a 20 ounce salmon, some tilapia, sole, and some other fish and some scallops. I think the scallops are going to be wrapped in bacon, fried, and slathered in butter. But the rest of the fish (and some meat we have around) is definitely up for grabs...