Good Questions, NY Smokes- think your plan through and prepare. You're gonna be fine!
I started smoking on a weber and you can put out some real good food with it.
1) Not sure exactly what you mean there; once your coals are ready slap that meat on the grates and cover it up. You're "indirecting" - is that a verb?
- so it doesn't matter.
2) I've always just added briquettes to the existing fire. Caution though- DO NOT use the instant-light kind, 'cause they will give off a bad oily odor. Regular briquettes will be fine.
3) Actually, not as hard as on an Un-Modified SnP!
Just be careful about not opening the lid unless you have to, don't add a whole lot of charcoal everytime. Once you are good and humming along, a briquette or two is fine. Now, if your temps are dropping, or plummeting even, then yes you have to add a bunch. Monitor your thermo and go from there.
Word of advice- it is a lot easier to "dump heat" than to "get heat". This means that if your unit is too hot, then just crack the lid open for a moment or two. However, if it is too cold, it takes a long time to get the fuel lit and the airspace (and meat) back up to cooking temps.
Good idea on the butt. A great piece of meat to practice your skill and gain confidence with. Plus, it tastes so dang good!
Hang in there and good luck to you. You're on the right track. Don't be afraid to post more questions and ask for help, we are happy to do that!
May the TBS follow you around......