Best advice I can give on the burgers would be no more than an hour in the smoker to absorb the smoke and then into a hot skillet or grill to develop the crust. Of course it depends upon the thickness/weight of the burger. Personally I like the flavor from hickory. I would try 30 minutes then work up. For the ribs, 225 deg and check them at 4 to 4 1/2 hours and go from there.
No more than 2 oz wood chunk for the burgers; for the ribs 4 to 6, also hickory. So, make one burger early, smoke and fry. Tastes good, repeat. Needs more smoke, leave in smoker longer. Keep notes. Wish I could be of more help.