I am a new BGE user and am making my first pork butt. I am following Elder Ward's recipe and have a few questions on things that are not totally clear from the recipe:[p]1. If you use pan to put liquid into (which I am undecided on), where do you put the pan? My friend says not to use the table setter. [p]2. One side of the pork has a nice lining of fat. Should the fat side be up or down?[p]3. What is the final internal temperature range I am looking for on the meet? 200F or something else? [p]4. Assuming that I am not supposed to ever open the lid, how and when can I use the mop? [p]Thanks!