I brine my fish for 24 hours or so, the brine isn't too critical just watch the salt. Get one of those metal turkey thermometers you can put in the stove and make sure the temp doesn't get below 110 or above 140 or so. I try to keep it at 120 for a nice slow smoke.
As far the the coals are concerned, just fill the pan and get them going, you might need to take the meat out and start another batch depending of your smoker. If you jostle anything around, such as stirring the coals, take the meat out first.
Some people soak their chips in water, I don't. Just dump them on there and when they burn up put some more on while keeping an eye on the temp. Don't let it get too high or your meat will dry out, it's also possible to scorch the outside and not get the inside done well enough. You're pretty much just gonna have to wing it. The main thing is the temp. Keep it low around 120-150 or so, keep pouring the chips on and it will turn out fine.