Hey Ottawa,
Greetings from down the road in DeSoto.
Since you emphasized extreme noob, I would even back it up one step from the butt. First you need to learn how your smoker functions, and it is good to do that with something that is relatively inexpensive. Next weekend, fire up your smoker and get the fire under control. Then put on some brats...I absolutely love smoked brats or italian sausage.
Since the fire is under control, it won't take long...1 to 1 1/2 hours tops...keep it at ~225 °, and you can experiment with different smoke woods. They each have a very distinct flavor that they impart to the food. Try apple, cherry, or pecan to start. One of the easiest things to do early on is over smoke the food...we have all been there. Work on keeping the smoke thin and blue. You don't want belching white smoke. Remember if you can't see the smoke, you can probably smell it, and so can your food. Also, I would stay away from hickory or mesquite, as they are really strong woods and can turn bitter if not 'administered' with care.
Once you have figured out your smoker, learned to keep the smoke thin and blue, plan your next smoke...a butt. They are pretty forgiving, and I guarantee you will absolutely beam with pride as you shred that baby up...sneaking some of the pink purple smoke ring and delicious bark. It will be a defining moment in your smoking career.
There are a bunch of really good people on this site, and each can help steer you on the straight and narrow...don't hesitate to ask, and / or use the PM function either.
Good luck!