New 50

I would go to the 101 sections and get all the info you can...then I would go get some babyback ribs and let them get happy in the smoker. They're easy. After you season your 50....Toss them in there for about 5 hours w/hickory. I like to take them out and foil them, let them sit for about an hour and then toss them on the gas grill to crisp them up w/some BBQ sauce (lightly) and pig out.

Chicken's really easy and very forgiving about overcooking. You could get a bunch of little whole chickens, like 3# each or so, then cut in half and serve each guy a half chicken.

I would think about pork butts. You can start them the night before, finish early, wrap and cooler them up. Right before tip off, pull the meat add some sauce and keep it warm in a slow cooker or something like that. Have some beans and slaw, white rolls and your buddies can eat when they want throughout the game and you don't have to take much effort during the games.

I would vote pork butts too -- most forgiving and different from the norm. run out right now and get a couple of nice 7-lb pork shoulders and slap a dry rub on them and fridge... then tonight at midnight throw em in the smoker at 225. Do you have a probe thermometer?? You want to cook to about 190 internal. Will take a good 10-14 hours, roughly. If no thermometer, they're done when you wiggle the bone and it's loose. When they come out, double foil and keep warm till gametime. Pull em apart and add sauce of your choice... in the Carolinas, the sauce would be somthin like:
1 1/2 cups cider vinegar
1/2 cup brown sugar
1 tablespoons kosher salt
1-2 tablespoons red pepper (crushed)
1 teaspoon cayenne
2 1/2 cps water
3/4 cup ketchup

Heat that to low boil then pour over the pulled meat in a tray.... you are in business, buddy!

Thank you for all the great ideas. It�s really nice to know you have help when you need it. I have about 1 hour before the new unit is fully seasoned (9 hours). I went to Sam�s and picked up a double package of the pork butts. I didn�t realize how inexpensive they are. 16#�s for $12.50, you can�t beat that! I also bought six slabs of baby backs, and some chicken quarters. Something will be going in the freezer. Still haven�t made up my mind? It all sounds good. Thank you for your replies, there are a lot of nice people on here!!

Andrews.

Don't cook the chicken above the pork. It will drip and leave awful looking streaks on the items below it (ribs or butts).

I'd do the butts, when they're done, double wrap them in foil and put in an ice chest for holding. Do the ribs (you could start towards the end of the butts) and finish with chicken. Chicken doesn't take long.

But you're probably trying to do too much on the first cook. I'd do the butts and learn the smoker. Then do chicken. Then do ribs.

Good luck and let us know how it goes.

Smokin'