Sounds like a plan. Most of what you need to know is right there in your book. I would however suggest you get yourself some good insulated rubber gloves to pull the meat, and I highly reccomend pulling the meat as opposed to chopping it even though it takes longer. Also, do not discard any of the brown stuff, THIS IS THE GOOD PART. If you like, you can seperate the Mr. Brown from the white meat and have a variety of blends. Say, some all white, some a mix and some mostly Mr. Brown. Give the all white to kids and people that don't know any better. I cook mine with the fat cap on top throughout the process. As a matter of fact, I'm cooking one tomorrow so I can bring some for Steve to try at my cooking class with him Wednesday night.
In general, it's not terribly hard. Just make sure your temps are steady (210-250) and that you mop regularly. Also, if you have a water smoker USE THE WATER PAN. It will add moisture and provide a thermal mass to even out temp spikes. Even if you don't have a water smoker, find some room for a foil tray full of water.