New PR60 Questions

I just bought a new Meadowcreek PR60 and I want to do a break-in cook on Sunday. I just want to get a feel for running it and I promised some pork for a Super Bowl party, so I was think about doing a shoulder (actually a butt and a picnic). I've never cooked a picnic, so I thought I would give it a try instead of doing two butts.

Anyhow, I won't be able to start until Sunday morning and would like it done by around 3 so I have time to rest it and pull it before we leave for the party. I'm thinking of running in the 275-300 range. Questions: how much charcoal?, should I spread it uniformly across or just use one end? Where and how should I light it? I've heard guys that like to drop a half chimney at each corner, would that be overkill for this cook?

My main concern is just to see how the PR60 wants to run and get some smoke on the pork. If I run short on time I will finish in the FEC or the oven.

I've heard some people talking about that happening with KBB. How do you plan on spreading out the lit chimneys? Clear across the lump, both ends, or what? Some people swear by just vent control, others insist that you want a control with fans. I'm going to start with the vents and see where that takes me.