Welcome, Jim, from Texas!
I can't even begin to answer those questions, but you have a LOT of catching up to do!
And, you've got a great smoker to do it with!
If you don't already, get a remote-read probe thermometer, to check when your meat is done - every hunk of meat is different, and with the SI, you really do need to cook to temperature on the cuts like brisket. Your brisket may have been done before you pulled it.
And pictures! We like pictures!