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Pork shoulder is the most forgiving of initial long term smoked meat recipe. For short stuff, smoked spatchcock chicken is great as is pork tenderloin. Burgers and steaks for reverse searing are also good.
I will once again recommend Meathead's book as a great starting point and an excellent source of recipes and sauces- https://www.amazon.co.uk/Meathead-Goldwyn/dp/054401846X
His website is https://amazingribs.com/ and has much of the same information.
There is a lot about temperature control in both sources.
Most larger garden centres will have wood chips and charcoal.
Aroogah
@bitterbuffalo
Just picked up a weber 57 and have being grilling on it.
I want to smoke something today. What's a good place to start? Most recipes I have been looking at are for like 4kg of meat and 7 hours of cook time*. Is there a good starter recipe that's a bit less time and meat intensive I did like the look of whole chicken recipe in the pitt cue book, but just seeing what else is out there.
*I know there will be a learning curve but how does one keep a consistent heat in a weber for 7 hours.
Do people recommend certain types of charcoal for smoking and where is a good place to buy wood?