I much prefer doing my smoking in a Charcoal/Wood smoker. To me its always tasted better, so I don't have a ton of experience cooking with an electric smoker and couldn't find a whole lot of info on this although I am sure lots of people have done it. We have 50+ people coming for a party, in the end of Aug for my daughters Birthday. I originally ruled out Brisket or Pulled Pork because of the work involved. Although that is my go to for large parties, I have to much going on to be tending to the smoker all night. However the requests keep coming in and if I can make it work, I'd like to. My Plan was to start a normal cook on the smoker, and then before I go to bed switch the butt over to the oven. I've tested my oven quite a bit and the real temp inside at its lowest setting will drop to 220 degree F. This allows me to get some sleep on a weekend thats already jam packed, leaves me time to prep everything else, and give me room to do the ribs. Now, any advice on using the oven? My plan is Large water pan on the very bottom shelf, and the Butt right in the middle. I am worried about how its going to turn out and will ditch the Pork Butts entirely if I cant make them work so any tips or tricks would be greatly appriciated. Thanks guys!