"And, is it true that the snake should be lit counter clockwise?"
well, it is pork, after all.....
The way Troy described will work fine, just let the machine get up to temp before you add food....20 minutes or a bit more if it's cold outside.............
These were fulls, done just about like that & top vent open, bottoms closed down quite a bit (will vary depending on your specific conditions)
...will get you about 250, 260 or about there, at the grate level.......
remember the lid therm will be different.......how much different varies by state & province....J/K'ing....you need to test the difference to see how much & then going by the lid therm you'll know where you are.....
Usually, it seems like it's higher, just from reading what people report.....and over the length of a long cook will come closer to being the same as the grate temp......
The length of cook will be somewhat close to your WSM time........maybe slightly quicker....
Have fun w/ the new M/T !!!!