First off take a deep breath, congrats on the new smoker. You need to be able to read the internal temp of what your cooking. Either a good instant read digital thermo like a thermoworks, or a dual probe leave in thermo like a maverick. The maverick will allow you to monitor the temp that you are cooking at.
As far as time, it depends on cooking temp. For low and slow (225*) it best to allow 2 hours per lb, so in your case that's 30 hours. You might want to cook it at 325* in which case your looking at 45 min. per lb, or about 11.5 hours. I should add, you're looking for an internal temp of 205* for pulled pork. Either way your going to need to stock up on beer first.
I'm not sure on charcoal, I don't have an egg, but I understand they go a long way on a little. Hopefully an egg owner can help you out on that one, But you shouldn't need to refill, even for a 30 hour cook. If you don't get an answer to this here, post another question.
Now to the smoke, the easiest thing to do is over smoke, I did it at first. It's a case of less is more, and if its under smoked its still edible, but over smoked not so much. What you don't want are billowing clouds of white smoke, a light haze of almost invisible smoke is best. Any hardwood will work, but hickory goes well with pork.
So relax enjoy the moment and have a good smoke. Best of luck, keep on smokin'.