Well, here's my .02 for what it's worth. I wouldn't use a draft controller unitl I knew how to maintain a temp without it. Some of the fun is actually learning it's little issues, as every one has it's own personality. That being said......
I prefer a mix of Hickory and Apple. Apple can be a little hard to find, esp in chunks, but well worth it I think. I'll even push a little cherry thru too... DO NOT use mesquite in pork, just a bad decision. Easy to find, but I don't use mesquite wood for anything, esp chx or pork. I can understand it for beef (I still don't use it except for steaks), but remember that with wood, more is less.
You just want the smoke to be constantly puffing out, not piling out, so don't get too crazy on adding wood. You don't want it to taste like ham, but that "controling" is half the fun.
When you think you have enough rub on it, put on a little more. Use a binding agent, like mustard if you want. Get the rub into crevaces and let it sit for at least a few hrs.
We can get into injection options, but no reason to bite off too much right away. If you have an injector you can pump it up w/ apple juice, won't hurt it.
That's IMHO, but others will surely tell you differently. My comp pork sucks, so maybe when you are done you can give me tips!!
Godd Luck to ya.