An additional tip that I would add regardless of whether you have an Analog or Digital, is to know if and where you have any hotspots in your smoker. Most of them do.
My Analog #3 definitely has a hot spot toward the back of the burner/smoker. So, when I place my meat in the box I take that into account. So, for a brisket, I always put the point end in first which will shield the flat from that high heat that could potentially dry it out. Same thing goes for ribs. There is always a larger end of the rib rack that I always put in first, thus toward the back of the smoker.
This also holds true for how I place my wood in the smoke box. If I am doing a higher temp smoke, I try not to place too much of my wood toward the back of the smoke box. On the other side, if I am doing a lower temp smoke like jerky or fish, I place more of my wood to the back to ensure that I have smoke for the longest period that I can.
for the original poster (Mario), we are glad that you found us, but wish you could have found us earlier and maybe we could have helped you ease some of these headaches. But, regardless of how you proceed, please use this resource before and after your cooks so that we can congratulate you on your successes and try to help you find resolutions for the failures.