Thanks for all of the feedback. I smoked a beer can chicken and a small portion of beef ribs tonight with much better results. I used Royal Oak lump and started it with a Weber cube in the center. I never brought the cooker above 300 degrees this time and I think that helped with the overall temp control results.
I used three un-soaked cherry chunks. I initially put all three in but it was quickly apparent that it was going to be to much smoke so I took one slightly smoldering chunk out. I let it burn for a while before I put the meat on. It was a fairly windy day here so it was hard to tell if the smoke was bluish or not.
Long story short: The chicken had a good smoke flavor. The wife said it was bordering on to strong but it didn't have the acrid flavor of the ribs. I think I will get the cooker dialed in before to long.
I tried to add some pics but kept getting an error. I will start another thread.
Thanks again for the help.