New smoker

[Ray]

I like Pecan best, Hickory second. Never tried any Cherry, but it sounds good.
Smoke time depends on size of roast or brisket and internal temps of roast/brisket.
I love smoking Pork. Can't go wrong with Pork.
There is an injection/marinade/basting sauce called Lud's. It was made in Hackberry
till Rita hit, but is now made in Oberlin. See if you can find that up where you are.
I inject with Lud's, rub with Grub Rub and smoke about 2 hours for a med. sized Pork
roast, wrap with foil and cook another 2 to 3 hours.
My cooking temps are around 225 to 250 deg.