I have had my WSM for a few months now and I had yet to try pulled pork. To add to that first, I made it my first overnight smoke. I had nearly 20 pounds of pork shoulder. I knew it was going to going to take a long time, but wow. I put it on at 7:30 PM on Friday and it was not done until 12:15 the next day. I am learning a lot in my transition from electric to charcoal. My WSM seems to run hot. With the top vent at 100% and only one bottom vent at 25% it seems to stay around 245. Yes... I know... This is where I am learning. I had some temperature swings at that configuration over the long haul that I did not have in my shorter smokes. A low of 220 and high over 260. I suspect after looking at the charcoal once the smoke was over that the swings had to do with the charcoal burning toward that one open bottom vent and burning unevenly. However I am concerned that with three vents open even just at 25% it would get too hot. I'll try it next time and let you know how it works out. Of course any advice would be appreciated. Anyway... On to the q-view.