I new on this site but have some smoking experience, Like you tobacco free since 2006 but not without medical issues, Ironically not a result of the smoking.
I went from 2 or more packs a day to at least 10 to 20 lbs a week of meat and the larger being turkey and not the "Turkish blend"!
For smoking meats, you need to keep the temp 225 to around 250, you can go a little higher on the temp, but never let it go below 225 for an extended time.
You need to have a reliable meat thermometer, preferably a digital. I have a wireless therm and its great. For ribs there really is no temp test because the slab is too thin. I do a 3-2-1 method, That is 3 hrs on the smoker rack, wrap in foil at the end of 3 hrs and add juice, apple or whatever you want, Wrapped ribs on rack for 2 hrs and then at the end of the 2 hrs ,unfoil and place back on rack and smoke 1 more hour and meat will be pulled back on rib bone. I feel you need the full 6 hours to get the tenderness of the rib. You will swear that the ribs are going to be cooked to a crisp, but the bark is a bonus. Add your sauce 15 minutes before removing them from the smoker
All other smokes, use the thermometer and smoke to a 165 degree internal temp for poultry and a little less for other meats or as as required. Pork can be lower. This is where the wireless digital therm is handy. Place the therm and shut the door and let it smoke, only open the door to add wood chips or water etc.. You lose a lot of heat by opening the door! As they say on the smoking forums, "You're not cookin if you're lookin"! Adjusting the temps on a propane smoker is touchy, just the slightest turn will change your flame and temp.
I started out with a propane smoker and found just 1/16th of a turn changed my temps as well as wind and outside temps.