Meat Suggestions for the smoker?

Pork Butt is almost foolproof and a good first smoke.

Be sure to read instruction manual as you may have to season smoker first.

Enjoy!

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.

Thank y'all for the info. I'll update Sunday with results.

Go with a butt, if you do chicken on an electric, put it in the oven at 325-350 for a bit after the smoke to crisp up the skin.

I got a master built smoker a month ago and have been smoking like crazy.

Ribs are the easiest and most foolproof "quick" smoke.

Get some St. Louis spare ribs. Bone sucking sauce and bone sucking rub. I get them at lowes but academy or bass pro would have it too.

1. Remove silver skin and preheat smoker to 225-235
2. Rub with mustard and GENEROUSLY coat ribs with dry rub.
3. Smoke 3 hours uncovered with hickory and/or pecan.
4. Pull and put in a foil pan and put a cup of apple juice in it. Cover tight with foil.
5. Place back in smoker for two hours. (No need to make smoke at this time)
6. Remove from pan and coat with bone suckin sauce and go back into smoker.
7. Make smoke and cook for 1 more hour. Sauce again about thirty minutes before done.

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Thank y'all for the info. I'll update Sunday with results.

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Just don't be a dumb arse and smoke in your garage. That really is a stupid idea.

Can I use an electric smoker in my garage?

I honestly wouldn't recommend a butt for the first smoke, if only perhaps you haven't done one before? They're a very forgiving piece of meat, except for the time it will be finished. There are so many factors that determine when a butt is finished that you can't count on it to be ready for a certain dinner time.

I'd go with some brined chicken.

One nice thing about electric smokers is that most have a probe and will shut off when it hits your target temp AND won't run out of gas in the middle of the night like has happened to me.

When you do decide to tackle a smoked butt, here's a good read...

LINK

I've taken heed with the teachings in that page and have had great results. Notice the target temp for a butt is 202, which is higher than what some recommend.

There's lots of great recipes on that site if you click on the tab at the top. They're very good at explaining why things happen.

Here's another good read on how to smoke a turkey. I use it for chickens as well. Trust me, you're going to want to smoke a turkey in your new smoker.

LINK