The smoke shouldn't hurt anything, but...are the meatballs and/or the chicken raw? If either is, that smoker temp needs to come up soon, you don't want to breed bacteria in that raw meat. You didn't say what kind of smoker you're using, can you raise the temperature to compensate for all that cold meat to help you get it back to your intended cooking temp?
BTW, for raw chicken, I would suggest you consider cooking it hotter than 225*. I usually cook poultry at about 275* and it does just fine. At 225*, it might take it too long to get out of the "danger zone" temp (40*-140* in less than 4 hours).
Good luck! Be sure to let us know how it turns out...
Red