Hey, Rob, I'm just seeing this now, sorry I wasn't around for your inaugural smoke! You've already had lots of good advice, I would only add on a couple of things.
I'm not familiar with your smoker, but on mine I was able to seal the chamber between the SFB and the CC using a high temperature caulk. I put it on the outside of the unit, and then made sure that not too much got into the CC. You'll need to cure the unit again after you add the gaskets and caulk, make sure you do this before you put more food in there. You want any sealants and caulk dried and cured very well before you're cooking.
Be careful about closing the top vent, you usually want that all (or most) of the way open, and control the temps using the inlet vent. If you shut the outlet vent down too much the smoke can get stale and start building up soot on the food.
Leaking smoke doesn't really hurt anything, your food will still taste fine, but it's harder to control the temps and you'll go through more fuel. The tighter you can make the system the easier it is to keep your temps stable, and the less fuel you'll need to maintain that temp. Sounds like you went through quite a bit of fuel, this should get better after you have her sealed up.
Boneless butts are fine, just remember that if it's not a solid muscle the 40-140 in 4 hours rule applies. Like everyone else said, take to about 200 for pulling (I wrap mine at about 165 or so, and take them to 200, then let them rest in a cooler with old towels for an hour).
I use Noboundaries cupped hand sweep-and-sniff all the time, I thought it was only me! I figured I looked like an idiot out there sniffing my smoker, I don't feel as bad now.
Yeah, my wife isn't a big fan of the smoke smell in the house, either, but she tolerates it well, and I think she does sincerely like the food. Just not as often as me, I would eat it a lot more often if it was up to me.
It sounds like you're off to a great start, very nice of you to share your experiences with us, thanks for that!