Sorry, I got carried away with my welcome thoughts and did not answer any of your questions. I can only give you my opinions of what works for us, others may differ.
3-2-1 refers to a method used for ribs by many people. 3 hours in the smoke, Meat will absorb smoke until it reaches about 140 temp, then 2 hours foiled to hold in moisture. Some people add flavorings, apple juice, beer, etc. and then 1 hour in the open again to dry any sauce you might have coated it with and give them a little crust. If the humidity is high, I frequently skip the foil in my electric smoker, it stays pretty moist.
I usually do not marinate for the smoker except for chicken which I soak in salt water for about a half hour to help seal in the juices.
I am not familiar with either of these authors, but type in any meat to be smoked in the search function box and I would suspect you will find something similar.
To me and many others soaking your wood just delays the time it starts smoking. I try to get my smoke going as early as I can with my meat cold, that is the reason I am smoking. I primarily use hickory for beef and cheese but use pecan for pork and chicken based items for a lighter flavor.
Hope some of this helps.
Edited by 801Driver - 9/20/15 at 10:32pm