Being new to BBQing, if I were you I would:
1. Check once an hour so you get a feel for what's going on. Look at color, texture, and temperature.
2. Do not schedule your dinner around what you're cooking. That way you can't be late and if it goes south you're good to go.
3. Make a checklist you can throw away later. It will catch things like missing diffusers.
4. Keep notes! Write down the rubs, sauces, and techniques you used (time, temp, wood/charcoal used, etc.) so you can improve or stop doing what doesn't work.
5. Have fun! We all still turn out meat we wouldn't feed our dogs, sometimes. No worries, brother!
NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge