No problem Kyle, that's how we all learn. A few tips, for what they're worth:
1) Do not worry about the temperature outside. That's one of the beauties of your WSM, it will hold a temp in any weather. Do watch the wind, however. You may want to put your Bullet somewhere out of direct wind.
2) Under no circumstances would I would run a dry pan, especially since you are doing a longer cook, which you will be with your butts. My personal experience has been that either water or sand will give excellent results. I prefer sand simply because there seems to be little difference with the cook, and cleanup is easier. My experience has been that the only time to use a dry pan is with chicken, other poultry, or something else you want to cook in less than 2 hours.
3) Follow Chris' guidelines in the "Let's Cook" section. If you do this, you will get good results. Also, follow and use the Minion Method, particularly with longer cooks such as butts.
4) Do not worry too much about small spikes in the temperature. The first 60 to 90 minutes there may be some volatility, but after that you should get a consistent temperature plateau.
5) Leave plenty of time to complete your cook. If you want great tasting butt, you are going to need to leave it on to 195 internal. There is no way around that. I would plan 2 hrs. per pound, with an extra 2 hours to spare. You probably won't need it, but better to take it off early than trying to rush it.
6) Have fun, and tell us all how it turns out!!!! /infopop/emoticons/icon_biggrin.gif
Good Luck!!!!!