I use treager as a baseline for most smoke recipes. However we've gone to using a 1-X hour smoke then set to temp for actual cooking. Pork gets a foil wrap after the 180 mark is reached.

Finally got some fish recipes down.
It's a straight setting of High - 450+ (whatever) your settings go to. Rub, marinade, seasoning of choice 30 minutes prior to cook. Marinade no longer than 5 min per side. Gives you a smoke flavor w/out turning it in to jerky...............or cat food.