re: Buying my first smoker... need advice **UPDATED 1st smoke w/ pics

I bought the 22.5 WSM, and I did my first smoke this past Fri/Sat. As recommended, I started with a pork butt (5 pounder). I used Meathead's recipe and method along with his rub. It came out great, especially for a first time. I started at 11:30 Friday night with the setup and had the meat on the grill by 11:45. I had a difficult time with temp control, and the coolest I could get it was 265. To accomplish this I closed 2 intakes completely and had the 3rd one at 10% open. I left the exit vent on top wide open. Granted I was going by the stock thermometer on the WSM, because I haven't had the chance to get the thermometer yet. I used my william sonoma meat therm that I've had for a few years now, and it has always served me well. Anyway, I played with the temps for about 2 hours before I was finally confident that this was my lowest temp and would not rise. (I set alarms to wake me every 30 mins until the temp was stable). I woke at about 8:30 am, and it was running smoothly at about 250 with meat at around 175 (to my recollection). I was unsure the reason for temp drop (needed build up in smoker? ash?), so I kicked the stand a couple of times and checked later. It was holding strong at 250. By the end of the cook it was at a steady 235, so I was happy that it was the needed buildup.

I let it go to internal temp of 203 (based on Meathead's recommendation). Ironically, I pulled the meat off at 11:45, 12 hours exactly since start time. I took this as a sign! Since my company wasn't arriving until 5, I had to wrap it in foil and place in oven at 150 to maintain. Unfortunately my perfect bark softened and it lost a little sweetness (is this normal?). Regardless, the end result was still delicious. I now can't wait to do another run and try out different techniques. Oh, I forgot to mention I did the minion method, which works great.

I also did the wicked beans that I saw suggested on these boards. I added a few unlit coals to the fire after removing meat, and I threw one each of hickory and apple wood for smoke (which is the mix I used for pork as well). These beans were killer!

Thanks for the advice and help. Do you guys have any suggestions/recommendations about any of this? Technique, rub, flavor ideas? I love the WSM and am glad I went with this. Happy smoking, fellers!

(I only have 2 pics of the meat pre pull and the thermometer. I forgot to take finished product pics since I was running around crazily)