I'm guesing beef...right..beef section.
Okay here goes. What is the quality if the beef? Don't over smoke...don't over smoke...use 2-3 chunks and that's it...no more.
If you're looking for a smoke ring try this. Buy lump charcoal...any brand. Put 2 pieces of wood in and 1 lump of charcoal. The charcoal will help...will help produce a smoke ring. By the very nature of it being electric...smoke rings are difficult. If you're outside watch the wind..I've heard and read where wind blowing across the smoke hole will cause the wood to ignite or cause the unit to run a little hotter.
Try a 3-2-1 method. Yeah, I bought a fancy Maverick ET732 and haven't used it yet. Remember, if you use a temperature probe inside while cooking always have meat in the cooker..the unit will run a little hotter without meat and you'll get a false temp. reading.
3-2-1..beef ribs...slap that rub on...3 hours on 225...don't open that door!!! At 3 hours, open and look at the ribs, meat should be pulling back from the bone...if the ribs are thick with meat, proceed to #2. If there's more bone than meat...wait..I answer this.
#2...pull the beef ribs. Double layer tin foil. You can put a little 1/4 cup of apple juice, you can put several squirts of artificial butter and some rub, then wrap it up. No smoke....2 hours..pull them. Take them in the house or unfoil and cook for 30 minutes to and hour ..no foil..NO SMOKE.
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3 hours and more bones, less meat...foil it..same as the top...no smoke...juice it if you want, in the foil....1 hour...pull it ..look at it...decide.
With beef, alot of folks use Moore's liquid seasoning...soak it for an hour....put rub on...3hours, 2 hours foil, 30min.to and hour unfoil.
Pork ribs...either 3, 2, 1 or 2, 2, 1. I usually do a 2, 2, 1 with pork.
Trim it up...no silver skin or flaps...same with beef...mustard,olive oil, (lightly rub mustard or oil to help hold rub..you wont taste it)or rinse it with water...then put on your rub. 2 hours (2 wood, 1 charcoal) cooking...225...pull it.
Foil..put several long squirts of honey, several long squirts of artificial butter and a small hand full of brown sugar on the foil...meat side down on this mixe..foil it..no smoke. 2 hours at 225 in foil..pull it...eat it or put in cooker..no smoke..for 30 minutes.
I've only done ribs...no shoulders, cheeks, butts or whatever...yet.
PLEASE DO THIS:
#1...JOIN smoking meat forum...or read their meat section forum..it is very good info.
#2. Youtube...especially Danny Coogle smoking ribs..excellnt tips.
Hope I helped...no expert, just want good ribs for the NFL season...Go Texans!!!