SD is steering you in the right direction ibanez.
As he points out we each have different taste and there are so many choices when it comes to meat quality, woods, smoke temps and time lengths not to mention internal temps to finish. Try to go middle of the road to get your own smoke profile base. Keep reading, asking questions and start smoking with maybe the same protein a few times to get to what you want in taste and finish. Pick the meat your most interested in smoking for yourself, family and friends and do that enough times and you'll have a clear understanding of what works for you and just as importantly what doesn't work.