Good evening Travis, you came to the right place.
First off it would be really helpful if you could post a couple pictures of your smoker.
Secondly, if its a brick smoker with a rotisserie, I'd love to see how its set up.
If its truely a wood fired smoker, all you need is some seasoned hickory. As to what to try first, I would recommend pork butt. Its really hard to mess this cut of meat up. Even if you over cook it, there is always some good in it.
Smoke at a temp of 225-250F to a Internal temp (IT) of 200F. I foil at 160F but thats just me.
I'd love to see your setup.
Welcome to the board, Travis! Yes, post pics so we can all be armchair quarterbacks JUST KIDDING.
I respect the effort that someone put into building some old outdoor grill/smoker. I have found a few in the parks. They became overgown and forgotten. So far I've re-fired one of them but there are two more on the bank of the Scioto River.
I think the phone has a desk top setting try that.