Steve, welcome to the SMF Family!!!
Chicken breast would be a good start...low time consumption with quick rewards for your efforts. You shouldn't cook by time and smoke chamber temp as it is very difficult to estimate when it will be done...there are too many variables involved. Do you have a meat thermometer? If so, problem solved. Minimum smoke chamber temp of 225*F/107.2*C is generally recognized as a safe temp to pasteurize the surface of meats for low & slow cooking...you can run hotter if desired, and poultry does not benefit from low & slow cooking, unless it's a tough, large, old roasting hen in the 7+lb/. Cook to internal temp of 165*F/73.9*C...(per USDA recommendations).
If you want to go easy on the smoke flavor for your first time around, you can smoke at higher chamber temps. This will reduce the smoke flavor by not allowing as much time in the smoker to cook the meat. 275-300*F/135-148.9*C won't hurt your chicken meat, in fact, with skin on, you better your chances of having a crisp skin at higher smoke chamber temps (if you like crisp skin, that is), and, be sure the skin is dry before smoking. Bite-through skin can be achieved through various methods and treatments, such as butter-basting, etc.
Season with your preferred blend of spices/herbs. Just about anything can be tossed on chicken meat and taste good, but we like blends with garlic, onion, parsley, black pepper, salt...simple and to the point, as chicken is a mild flavor, so it doesn't take much to bring out a deeper flavor profile. The smoke you add will change the overall flavor profile of the bird and the seasoning, so a simpler seasoning may be to your liking.
Shout back if you have any questions. Also, look up the
UK Smokers Group...they know your availability of meats and other resources for your new adventure. Last glance there were 238 members, so you'll get tons of help for info in your specific area.
Enjoy your new smoker, the forum and help from other members, and, your (soon to be) smoking addiction!!!
Eric