I wouldn't douse with water or snow. Just let them burn out. If you close the vents as much as possible, they will just slow burn. Or you could relocate your smoker to a safer place once you take the meat off. If you're really worried, just shovel snow up around the sides to protect what you want protecting. It's gonna be plenty cold tomorrow still.
When you're cooking, just be patient. Resist the urge to pull too early where not all the pork is done. It's probing easy in place, but not all over, kind of thing. When it's all ready, it's all ready. And, if you're done with the weather, you've had it, the coals are cashed and the butts not ready, just wrap it in foil, put it on a lipped plan and put in the oven to finish it at 275.
And post during the day while you're cooking, or if you have questions. Someone will be bound to answer while your are cooking.
Good luck! :thumb:
oh, and we like action pics!