I am not into curing, but I smoke a lot of meat (and I love it!).
I am not a pro by any means, but I have learned a few things over the years and get more praise than dirty looks when I slap some pork on a plate. First tip is keep track of what you did, how you did it, what you did it with, and what changes you want to make next time. Eventually that notebook will produce some amazing recipes for you. You can read all about smoking meats but hands on experience is a better teacher. Another tip is not to skip the prep work. Get that meat seasoned, rubbed, brined, injected, etc. long before you plan to smoke it. Also let it warm up to room temp before you get your smoke on. Then when you are done smoking it, rest it. Resting is as important as the prep work.