First time smoker - what should I cook?

[The SmokeyJedi]

Just got a Model 2 as a wedding gift; super excited to start smokin! What would you all suggest I run for the first time; I've never smoked ANYTHING.
Trying not to mess it up - open for thoughts and a suggested time / temp guidance.

Also; not HUGE on an overly smokey flavor profile; what wood should I be using?
Thank you everyone for any feedback!

 

[Lonzinomaker]

Apple chunks are one of the most mild woods. I usually use a mix of apple and cherry.
To start I suggest you get a scale and weigh your wood. Start with 4 oz of wood. You'll think that isn't very much, but you can always add more next time. These smokers are so efficient, you don't need a lot of wood. I usually use 6-8 oz as I like a smoky flavor.
As for what to smoke, I would suggest ribs as a first easy smoke.

 

[The SmokeyJedi]

Apple chunks are one of the most mild woods. I usually use a mix of apple and cherry.
To start I suggest you get a scale and weigh your wood. Start with 4 oz of wood. You'll think that isn't very much, but you can always add more next time. These smokers are so efficient, you don't need a lot of wood. I usually use 6-8 oz as I like a smoky flavor.
As for what to smoke, I would suggest ribs as a first easy smoke.

Thank you! I figured Ribs would be more advanced; that's what I mainly want to be able to cook ... and better than in my oven/gas grill.

 

[swthorpe]

I would also suggest BB ribs for the first smoke ... it's a nice 5-6 hour smoke that will give the #2 a good run. I usually set the smoker to 235F, and I do remove the ribs at 4 hours to apply some BBQ sauce, then back in the #2 for another 1.5 hours. As for wood, 4oz would be a good starting place, and while I normally use hickory for ribs, I have also used cherry wood for a sweeter flavor profile.

Let us know how you make out!

 

[old sarge]

Ribs all the way

 

[The SmokeyJedi]

First ribs successfully smoked today. One with a white sauce and one with a spicy BBQ.

QUESTION. The white rack was cooked perfect. Fell off the bone. The other was cooked great but way more “white meat” and tasted more like a pork chop. Is that due to the cut of ribs I bought? I didn’t think they could vary that much. The white rack def had more fat than the traditional bbq ones.

Any feedback on choosing the best rack at the store would be appreciated. Thank you for the guidance ‘Smokin’ buds