Shoulder Steak (the poor man's London Broil), marinated overnight in Lawry's 'Steak and Chop' bottled stuff. Also have a foil wrapped pack of mushrooms, onions mixed with Worcester sauce and a drop of BBQ on the grill.
ribs chicken and brisket, dry rub for most part then mop while smoking.....oh making me hungry....wow! don't forget to put on the sausage towards the end....lol...or before or anytime in between...
My favorite meat to grill is ribeye steaks cut 3/4" to an Inch thick. I usually toss some kielbasa on with them and some corn on the cob, if it's in season.
On my smoker, I'll do turkey, Boston butt, ribs, chicken, fish, brisket or whatever else comes to mind. Low and slow is the way!!!