Welcome from Delaware! I hope you love the #2 as much as I do! As for the smoker temp, this is normal for the maiden (seasoning) smoke with no meat in the smoker. When you add meat on your next smoke, you will likely see more realistic smoking temps.
As for foiling, I don't think you needed to do that on the first smoke that is designed to season the smoker. When you add meat, you will definitely want to foil the smoker box and floor of the smoker (don't forget to punch a hole in the foil for drainage) to ease in the clean up process.
Enjoy the #2, and let us know if you have more questions. Cheers