Hey Coach, like Ben said...we're here to help! By now, there isn't a lot that many of us haven't encountered. The biggest thing you'll have to overcome, in your transition from charcoal to "lazy Q," is letting go of the "traditional" smoker methods! All the tending, wrapping, unwrapping, and paying attention to every minute of your cooks, is gone! These smokers are efficient, and hold moisture well, so the drying effects of the traditional smokers is a thing of the past! I never foil-wrap any of my cooks now, and the results (bark and tenderness/juicyness) can't be beat! You'll soon realize why these smokers can't be used in competition! They're an unfair advantage! Many happy smokes to you, and hang out here whenever you can! By the way...we LOVE pictures of your smokes!!
One thing I recommend for pulled pork: get a bone-in Boston butt shoulder cut instead of a picnic cut. The Boston is the top part of the front leg, and is excellent for pulled pork. There's one small "blade" bone that comes out easily after smoking. The picnic cut is the lower part of the leg. While very good, it has a lot more fat and connective tissue than the Boston butt, and more bone. Just a recommendation from a butt fanatic (pork, that is).
