G Gross,
Nicely done! It's fun and delicious to try new things. Don't be afraid to make the snake too long, you can always close the vents when you are done cooking and salvage the un-burnt charcoal.
Rooster,
When I do pulled pork on the Performer, I run the snake almost all the way around the kettle with the soaked smoke wood on top. Then I put 6 briquettes into the chimney and get them going. Then I put them at one end of the snake, overlapping the unlit coals. I use an old aluminum pan with hot water that just fits inside the snake.
I try to leave the bottom vent completely open and modulate the temperature with the top vent. One it stabilizes, it runs like a Swiss watch, maintaining 250 degrees F for hours on end. Occasionally, I do have to make very small adjustments to the top vent, but not very often. The Performer has run as long as 15 hours like this without dropping temp and without me having to add any briquettes. Cook the meat until you can stick a fork into it, twist it, and feel very little resistance. The internal temp of the pork should be between 190-200.
I learned that I could make pulled pork from the guys on this board, as I had no idea of what the kettle was capable of when I got it. I'm certainly no expert, but I have learned from here that pulled pork is hard to screw up. Just relax, have fun and enjoy the process as well as the finished product.
