Thanks for all the insight.
So I have done brisket and pork quite a bit in a slow cooker, but this will be the first time smoking it. I'm also doing a pork in a slow cooker and some awesome meatballs (grape jelly and franks hot sauce ... so good.)
Anyway, I really appreciate the help here. I'm going to go for the pork butt for sure. I've read that if I foil it, it might stop bark from forming, any one have experience with that? Also, does it matter?
I'm pretty good at checking meat, and knowing when it's ready by touch. So I feel pretty confident in that. I've also told everyone "look, this is my first time, be aware I may totally ruin the meat" .. so they are at least prepared. The slow cooker meats should be fine though as I've done that quite a bit. I'm pretty patient, but very excited to get this thing lit up.
It's not a Brand New Weber, it's used. It's the exact model I was going to buy, and I thought I'd just check Craigslist to see what's out there and this one had just been posted, only 2 miles from my house. It was 20% of what it sells for on CL, so I hadto get it. Checked it out. Barely used. So I bought it. replacing the grates on it for safe masure.
So, what should I use to smoke it? Just charcoal? Throw some wood in? any idea on quantity for something like this? I plan on reading through a lot more, but just looking for some advice from people with experience.