I do a lot of smoking of different things, and the temp. of choice for me is 220*F to 225*F. I have a large SBF smoker and a smaller Brinkman smoker, anECB and a gasser. I still try to stay around my target temp. unless I'm on the Gasser to grill something.
Now,I realize a lot of people like higher cooking/smoking temps. , but my luck has been the low range...
My suggestion? Go with a lower temp. on this one so as to deter oversmoking the main course. The snacks are all a size as to cook fairly quickly.
Be sure you have your thermomerters handy and check temps. often on the appetizers. This should give you a nice showing for your guest.
Hope this helps,and
Stan aka old school