So I should let it run with no food in it? I'm a total newbie here so I'll be doin a lot of learning when it gets here haha
Yeah, it's a good idea to get it up to temperature just to burn off any substances that the manufacturer might have used in the build. The technical term is "seasoning" your smoker.
It's also a fair point that GavinBBQ makes about learning to set temps.
Looks like chicken won over my fish
Just note that if cooking chicken low and slow you won't get crispy skin. By all means cook with the skin on but don't try to eat it as it'll be all rubbery. To get crispy skin you have to cook at over 150C for what's know as the "Maillard reaction" to take place.