I have so many, it's hard to say which one was the biggest. No-No's... lets see......
Probably my number 1 was getting over someone else's definition of low n slow; trying to make a masterpiece at a temperature that was unnaturally low, frankly way too slow, smothered the fire so it produced tons of billowy white creosote laden smoke, and producing bitter, over-smoked, dry pork crap.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)