Hard to beat a nekkid chicken to start with. Its juicy, flavorful, pretty color and just dang tastee! Forget about that crisp skin at first, concentrate on learning your pit, then expand your horizons to brines and rubs and injections and mops and spritzes, wet or dry, vent positions, etc etc etc..... I say start with the basics so you know what to do. Salt and pepper inside and out, rub on a little oil and learn how the smoker makes the most beautiful smoke before you get all creative. Go really really light on the smoke on this first smoke also. You cam always add more later, but you can over smoke it IMHO. Lastly, its an electric so you need to keep the door shut.
Check your remote meat thermometer with a boiling pot of water. This will show you how close your calibration is. That way you will know what to add to or subtract from the desired temperature you want to smoke at to be right on.
Their is a strong MES ownership represented here, so you'll get plenty of help.
Congrats on your new smoker, you'll really enjoy it.
Don't forget to run a text and cure your smoker before trying to cook anything.
Always remember to enjoy the smoke.
(sorry I didn't mean to get carried away)