I'm not Pro-line , but here's what I do . I cook/smoke the meat at 200-250 for the length of time required to get it to reach the proper internal temp . I use either chips or pellets depending on what I'm smoking and what flavor I want . The pellets get wrapped up into 1/2 cup "chubs" in aluminum foil with a small hole or two poked in it with a toothpick . Each chub will release smoke for about 1 hour and are added as need to achieve the desired degree of smoke flavor . Chips get soaked for 1/2 to 1 hour and then get chubbed as well , pellets don't require soaking . I leave the damper nearly closed throughout the process to reduce smoke and heat loss and keep an eye on the cooking time , I don't peek except to add a chub when needed .

The rest is pretty much personal taste in ingredients , I love injectable marinades . You can also inject fruit juices , soft drinks , milk , butter , and almost any other flavored liquid . My fave store bought is Tony Chachere's Creole Butter , you can pump that stuff into an old boot and make it tasty . Dry spices can also be liquified and injected , but watch how much you use since the more pungent ones like nutmeg and ginger can drown out the meat's natural taste .
I sometimes use La Choy sweet and sour sauce or hoisin sauce for a glaze , other times I'll glaze the meat with ordinary fruit preserves such as apricot . Here's the recipe for the Christmas ham I made this year:
1 Fischer's Quik cut ham (8 lbs)
1 stick sweet(unsalted)butter , melted
1/2 cup Kikkoman's Garlic Teryaki Marinade
1 cup water
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/2 tsp ginger
Marinate the ham in the fridge overnight in a plastic bag , no need to rotate or baste . Liquify the dry ingredients with the water , add the wet ingredients , blend well and inject once every inch . The ham was baked covered for 2 hours at 300 degrees since it is a precooked ham and all that was needed was to bring the injected items to their steam point to infuse the meat . The ham was glazed with sweet and sour duck sauce 1/2 hour before completion .