for chicken & pork i like to smoke with apple, hickory, oak, or pecan chunks or chips. you'll want to use milder woods--mesquite tends to overpower anything except beef, IMHO, but experiment & see what you like.
can't help you too much on actually using the smoker--i use strictly charcoal in all my smokers & grills & haven't used an electric one before.
for chicken (assuming your cooking a whole chicken here), i like to do it several ways. one easy & great tasting way is to do a beer can chicken with a barbecue rub.
there are lots of good commercial bbq rubs out there but they're easy and fun to invent yourself--here
is one i made up the other day. you can also make a very simple and tasty bbq rub with equal parts kosher salt, paprika, and sugar.
to do a bbq beer can chicken, you wash the chicken the dry it with paper towels, sprinkle the chicken with the rub and pat it in with your hands/fingers. Then crack open a beer & drink half of it (this is the most fun step). you can saw the top off the beer can or poke holes in it, but this isn't absolutely necessary. now put a good tsp or 2 of the rub into the half-filled beer can. insert the beer can into the business end of the chicken, & set the chicken on the cooking grate--the can along with the legs kind of forms a tripod. smoke according to the manufacturers directions (that's the manufacturer of the smoker, not the chicken
i've got some more good ways to cook chicken if you want them. just say the word.
for pork--what kind of pork are you wanting to do? ribs, shoulder, ham, loin or tenderloin, etc? i've got some good recipes for all of them, so just let me know.