I have gotten pellets all over the place. I go with pellets in the gas grill, cuz wood leaves ash that has no where to go.
Wrap: completely wrap in heavy duty foil. Once wrapped, those temps will climb more quickly, but retain juices.
Coolers. Smaller cooler the better (but big enough for your butt). The cooler works on hot, as well as cold. Put a wrapped butt in there at 190, and it will climb to 200. after about 2-3 hours (I leave the probe in) that sucker will read 160 ish. It has continued to cook and slowly break down the sinews for hours.
By the way, if you grab the bone in the shoulder after this, the meat will just fall completely off.
You mentioned a restaurant in Long Island had pulled pork? After you do one yourself, truly low and slow, you won't go back there.
And once you do this, you;ll be hooked. At that point, by a WSM (Weber Smokey Mountain) off Amazon. They run specials for $180 including delivery. At that point, we will open your world to an entirely different flavor experience. 18 hour briskets, ribs to die for, etc.
And we havent even started you on fatties yet
Just hang with us, and your stomach will be rewarded!!!