It went well ...?
First stumbling block - When I unwrapped the pork roast the night before for rubbing, I discovered that it had been cut in two pieces. Which ... well, okay, shouldn't take quite so much time, right? So, I rubbed down both pieces, and tucked 'em into the fridge overnight.
Took them out the next day, to let them sit and add another layer of rub. We loaded up the smoker, inserted temperature probes, and got everything all set to go. Not too much longer, we could smell the smoke. Yum! And, ignoring it wasn't too hard, as we had the receiver part of the thermometer to check on at intervals.
Which lead to the next issue. The pair of them took at least as long as one whole one would have typically taken in our wood pit. I don't know if that's just the nature of the SI, or if the fact that we couldn't set these half-roasts fat side up (they ended up on the side), made it take so much time.
And, that of course, was another issue, but despite it all, they came out pretty good, and the first smoke deemed a qualified success.