Since it's your first post, don't know if you had a chance to read much, but unfortunately you learned a too common lesson.
The challenge for some new users is to realize that the smoker heating element does the work and the wood is for flavor, not for fuel.
ALWAYS start with less wood than you think. It's easy to next time add more. Too much? Well you saw what happens.
Oh, and NEVER soak your wood. The common misconception (food network and many others) think you want it to smolder so you can "see" more smoke. When it smolders it's an impure fire and that puts off more creosote. A clean burning fire/wood is much preferred. Just because you don't see the smoke doesn't mean it's not smoking.
Welcome to the forum.
For you next cook, just ask a few questions and we'll try to help.
Smokin'