Pork belly (cure it first).
Flat iron steak. Whole chicken. Spatchcock it first. It goes faster..
Salmon - it goes very well with hickory.
Salt - smoke a variety of salts with different woods.
Cheese - cold smoke
Bone in roast beef. Ham - apple wood
Any slightly tougher cut , with a bit of a fat content
Pork or lamb/sheep neck
Pork leg (yes it works, done it several times) Beef ribs or lamb or pork
Oxtail should work, although I haven't tried it (yet) Whole chicken/turkey
Anything fatty. Some favorites are beef/veal shanks, ox tail, pork belly, beef tongue is amazing with cherry wood, whole birds (turkey, pheasant, game hens, etc), fatty fish like salmon, more exotic things like wild boar pecan smoked ribs.