re: Meat Suggestions for the smoker?

Don't do the pork butt unless you can get it on before you go to sleep. Depending on size, it'll take +12 hours and waiting to start until morning it might not be ready by dinner. If you get it in tonight, do the pork butt. Very forgiving first smoke.

For now, get your choice of store bought rub.

You can do ribs in 6 hours at 225 --> rubbed and 3 hours with smoke, 2 hours in foil, 1 hour uncovered with optional sauce. I like hickory here but others are fine.

Pork tenderloin would also be easy. Rub and on smoker at 225 for 2-3 hours until reacing 135-140 internal.

ETA: if you don't have one, look into a good wireless thermometer, preferably a dual probe. I use the maverick et-733.