Well... Sat. night, after pretty well drinking all day(and a good portion of
the evening*g*), I put the two roughly 9lb picnic shoulders in the smoker.
I'd gotten another remote thermometer that I can set the temp I want an
alarm to sound, but for some reason couldn't get the alarm working
properly(possibly a result of too many adult beverages?*g*)

Anyway, fire up the smoker about 11:30, around midnight put the shoulders
in. Since the alarm wasn't working right, I set my alarm clock for 3am,
figuring I could at least check the temp remotely anyway. Well, smoker temp
was up to about 315, higher than I wanted, and it said that my meat temp was
around 165, again higher than I thought it should've been for the length of
time. So, outside to get things straightened out. Meat temp was easy, when
I'd put the probe in, I had it against the bone, not getting a true
reading... adjusted the gas and the vent and stayed with the smoker for
about 20min til I was reasonably sure the temp was back down around the
250-275 mark, and then back to bed. Alarm clock set for 6am this time.
Checked the temps then, meat temp at around 180, smoker temp at 260... went
back out and used another probe to check the other shoulder, and it was a
little higher, 'bout 185. Well, I wanted to leave 'em in a little longer,
keep the meat temp constant like that for a bit if I could, so I lowered the
gas once more, and back to the couch to rest a little more 'fore taking them
out.

Around 8am, smoker temp at 212, meat temp still pretty well at 185-190, went
out to take the shoulders out... This was the biggest problem I had. Durn
things were falling apart so bad I wasn't sure I'd get 'em out of the
smoker! *g* Managed that, got 'em double wrapped in foil, then a big bath
towel around both, and into an empty cooler til around noon, when I pulled
'em. Damn but you talk about tender and juicy! Made some homemade sauce
for those who'd want it, and took it all to the horseshoe tourney I was
going to that day. Roughly 2hrs gone by and the meat's gone... Nothing
but slaps on the back, surprised looks when they found out I was the one who
did it, etc, etc... Charged the owner of the bar my cost on the meat, and
my profit was free drinks for the day. *laffin*

No water in the pan, just the empty pan there to catch the grease as it
fell, one big chunk of oak to provide the smoke. My wife even commented
that it was by far the best I'd done yet, and how delicious the pork was...
I took this as a huge compliment since she's not to keen on pork most of the
time.

All in all, a great experiment, good learning experience, and great eating
afterwards!

Thanks to everyone for your help!!