Where to begin

IMHO any of your first smoke choices would be good. Boston Butt for pulled pork is about the most forgiving but they're all about the same once you remember temperatures is the number one thing not time and keep your thermometers calibrated by checking them in boiling water (about 212 degrees F at sea level).

Chicken can be smoked at a higher temperature 300 to 350 for a nice crispy skin - it doesn't require low and slow, but if you do smoke chicken with other meats low and slow - put the chicken down on the lowest rack so it doesn't drip on the other meats and contaminate it.

Ribs can be a little tricky but they have been done sucessfully on the first try by many newbies. I think you'll like the improved flavor of charcoal over gas - I know I do!

Also IMHO I think Jeffs rub and sauce is the best single investment you can make to improve you BBQ! You be amazed at how many things you'll start using it on besides smoking meat including salad dressing, a general table spice, oven cooking, spicing up snacks - it's limited only by your imagination!

Enjoy your new toy!

ok, here are my opinions:
1. what kind of ribs? for spares (my fav) i smoke them at 225° for 3 hours, foil for two hours (in the smoker), and go another hour with the foil opened back up. we call that the 3-2-1 method here. i prepare them like i do brisket (see below).
2. chicken- brine it and smoke at 280-320° for crispy skin. i smoked the few i have done at 225° and chunked the skin.
3. brisket- household fav here- i slather it with yellow mustard and apply jeff's rub. wrap in plastic wrap and set in fridge overnight. i buy packers only, 11 lbs or less. i smoke it at 225° until it hits 200° in the flat. here is a link to a great thread to read up on. here is a thread on slicing it up.

jeff's recipes are well worth the $20. best $20 i have spent in a while. i use the rub on everything i smoke; and the sauce i use on all kinds of stuff- hamburgers, hotdogs, almost everything.

edit: i use the rub on my fried eggs too. debi is right on about temp not time.

An easy smoke IMO is boneless skinless chicken thighs.
I use some olive oil on them and then some rub, I smoke at 225 for 1.5-2 hours and they are great.. Quick and easy..
I started out slow and worked up to a brisket and it worked out well for me.
Ribs I have had great luck with.. Pork loin is another nice cut of meat to try..
Read up on the site there is a ton of info and just remember that you need to watch the temp and smoke through the whole Q. I have learned that its not a set it and forget it cooking.
Good luck with what ever you choose and remember to post some pics.

Bob

PS read up on brining chicken... it is great......

Pulled Pork Butt as mentioned above. Most forgiving and very tasty. If you over smoke it, just don't feed your wife/guests the bark. Rest of the meat is great. By most forgiving, we generally mean you don't have to hyperventilate if your pit temps spike or fall, just keep the 'average' temps in the 225-250 range and pull at 190* or so (some take it to 205 or higher). However, this is a good 8-12 hour smoke if you have a 6-8lb butt.

Ribs would be my second choice, and 1st choice if you don't want to spend all day.

I suggest pork butt. Easy and forgiving. Check out this link to a basic pulled pork smoke.

http://www.smokingmeatforums.com/for...ead.php?t=8111

Take care, have fun, and do good!

Regards,

Meowey

My first smoke ever was a picnic shoulder for pulled pork. I didn't know what I was doing then (some say I still don't... ), but it turned out great. I highly suggest one of those or as mentioned before, a Boston butt. They are very forgiving and your wife will be impressed!