I wish I could add more to this thread, but my husband does all the smoking. He makes a country picnic every few weeks (an uncured ham) and we always have company over to gobble it all up. He usually brines it first, and smokes it for 6-8 hours, checking the temp dial every hour or so and never opening the smoker more than necessary (every time you open it you add time to your smoking)... beyond that I have no idea. He usually uses applewood, mesquite, hickory, or a combination, depending on what he's smoking. Hickory and mesquite are much stronger than the fruit woods like apple and cherry.
Side note, you can easily add some smoke flavor to whatever you're grilling by soaking chips in water for a half hour and then wrapping them in foil and poking holes in the foil and throwing it in the grill near the flame. We do this all the time and it still adds a real nice smoke flavor to the meat.