Welcome from Oklahoma. You have found the best site in the world for smoking anything. Lots of recipes and lots of help and opinions from most everyone here, just ask.
You have a smoker to start with, you can have quite a few accessories but the only other required item is a remote read temperature sensor to poke into your meat to measure the Internal Temperature. Try Home Depot or Lowes if you need one quickly, then decide what you might want for later.
Slap on a good rub, set your smoker for 225, and smoke till you reach at least 195 IT minimum, more for more tender, pull off, foil and rest in a cooler for at least an hour, Slice and enjoy. Nothing to it.
But, like most of us at first, you most likely will start to worry. Why Is it taking so long? Is my temp sensor broken? The temp is not moved an hour and a half, just sitting at 170 or even going down during the stall. All the other stuff.
After a while, you will start early. put it in, wait for the beeper to go off, put it in the cooler for one to five hours depending when you need it, and be done. It all works out and gets almost boring after a while.
Now you can start having fun experimenting. Vary you rub, vary your wood, vary your amount of doneness, etc. Find different things to smoke.
Welcome again, and share some of your smokes.
