I agree with the butts. If you get that puppy seasoned well, the next pork will turn out awesome. The seasoning butt will be practice. Be sure and do the slaw, instead of salad. It is a condiment! Tom has excellent ideas. Use cheap white hotdog buns. Be sure and do the chicken on 250*, down low close to the woodbox. Don't forget the heavy duty foil and the drain hole and drippan. Get a good thermometer probe or 2. It magnets to the side of the smoker and has a cable to either go down the smoke hole or close the door on it.
Take good notes, have fun, experiment!