Hey Cliff, welcome to SMF! If you need to know something you'll be able to find it here.
My neighbors and coworkers are all finally starting to get interested in smoking after tasting my offerings. I tell them when they are ready to get a smoker to start with something simple that can be smoked relatively quickly (couple hours) like store bought sausages, boneless/skinless chicken parts, and salmon. Sausage takes absolutely zero prep, 250F chamber temp until done to an internal temp of 165F. Boneless/skinless chicken parts are simple to do too with a few rub ingredients (same 250F chamber temp and final 165F internal temp).
Salmon wows the ladies. My wife is not a fish eater at all but she loves when I smoke fresh salmon from the grocer. Make a little boat out of HD aluminum foil (curl the edges up to keep the liquid from dripping all over your smoker), put down a layer of brown sugar in the boat, then lay the salmon fillet skin side down on the sugar. Rub a little soy sauce into the meat then sprinkle with kosher salt and put more brown sugar on top (about 1/3 cup). Smoke at 250F until the top starts to brown nicely and the edges start to get a little crispy. Yum! Might have to so some this weekend!