My biggest suggestion is that even if you can't Q then you should still be cooking. Mastering the ability to cook indoors in the oven or on the stove transfers very well to smoking.
If you're paying attention to the way things react indoors you can apply those same principles to the way things work on the smoker. The biggest key to all of this is that you have to PAY ATTENTION to what is going on and if you don't understand why something is happening you need to learn.
IMHO, It's important to take a scientific approach to it, because that's really what it is, a series of physical and chemical reactions that you're trying to recreate on a consistent basis. In order to be consistent you need to understand the cause and effect behind the actions that you take and nothing teaches that better than experience, whether it be indoors or out.
Traeger lil Tex, 2 Weber 22.5", UDS
Mop, Sauce & Two Smoking Barrels BBQ Team
They call me "Dave"
Veteran Noobian Warlord