First long cook Friday night...need help

In pre-revolutionary New England, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt".

http://www.boston.com/news/globe/magazine/articles/2006/05/07/heres_the_rub/

You won't oversmoke a ham, turkey maybe, but not a ham. I would use chunks, not chips. If chunks are too large I for example take a chunk say the size of my fist and use a hatchet to cut into 4-5 pieces. If you think about it, you are burning nothing but wood anyway, so if too much smoke was possible, we'd all be crazy for giving away our gas grilles. The hickory just gives a particular flavor to it, which is why every BBQ joint uses it. You won't go wrong, here. It is a very forgiving cook, just don't pull too soon when you are convinced it is burned up, it will be great.

mix two handfuls of chips in the lump....it will not be too much smoke....

by the way, well you're at it smoke at least 2 butts...if you are putting in the effort mine as well get some leftovers...freeze them and use them in things like ABT's, apple pie baked beans, etc....