Welcome, Richard! I use the #2 so I don't have the digital controller. I think the #1 piece of advice is to put your food in and then don't mess with it. You don't need to spritz it, sop it, foil it, or anything else... just leave it alone and let the magic happen. This is double-true when you smoke something substantial like a brisket or a butt. It's going to get to a place somewhere between ~155-~175 and it's going to 'stall' with the temperature just hanging there for a really long time with little to no change. This is perfectly normal and quite possibly the worst possible time to open the door.
Otherwise, just relax and have fun... although not impossible, it is relatively difficult to render something inedible with these smokers.
The #2 tip is to take notes. I kind of cheat and post my smoke questions/results on here so I can look them back up and review them.
However you do it, notes will keep you from asking the same questions and allow you to replicate a prior success and/or improve upon it.
Any tips for a newbie would be greatly appreciated.
