Need help with cabelas 7 in 1

Thanks I had all ready tried that and found some useful tips, actually searching for the smoker is how I found this forum. I figured out a few things and I tried smoking my first pulled pork yesterday. I smoked it with temps varying from 215-260 as the winds changed and at one point I had very little water left in the pan. I figured some stuff out as I went a long and got from making adjustments every 20 minutes or so to only going back to put my mop on every hour and the temperature fluctuations only ranging from around 225-245 and averaging around 233 most of the time. I had to pull it out and put it in the oven after smoking it from 10:45 am to 6 pm because I had to go to bed for work, I work 12-8 am. My wife pulled it out of the oven when the alarm went off that it was 205 internal temp on the meat thermometer. I had her wrap it with a towel it was all ready in foil from when I brought it in the house. She let it sit for 30-45 minutes or so and then put it in the fridge. My plan is to heat it in the oven and then try to pull it when i get home today and see if it came out OK. Any tips from anyone or suggestions are always greatly appreciated and I am learning a lot reading page after page hear. I will post pics when I get home today.