I think it's fine. FWIW I actually prefer dry hopping with pellets. They don't float, they don't clog when racking, and there's less vegetative matter and the lupulins are directly exposed giving better hop flavor. I'm sure there will be debate about that but this is my experience.
IMO it is better to take out a portion of the slurry - heck, it only takes a minute to dump in clean, sani mason jar, and measure out the appropriate amount. Also, the bruno hefe - the old yeast and protein hop resin on the sides if the fermenter - you dnt really want that to dissolve back into your beer. I think you make better beer by measuring out the slurry and pitching into a clean fermenter.
Well, that's a good question. Craft beer is just now catching on down here. we are riding on the crest of a wave - pretty exciting, actually. The competition is slim and the excitement about craft beer is growing. This would be much more difficult to pull off in PA simply because of the competition and extremely narrow room for error. I'm pretty happy with the beer we are producing now but when we first started out there were problems that were probably more forgiving in a place that has ever had access to great craft beer as opposed to a place who is accustomed to it. Our major problem opening was dialing in carbonation and that was a somewhat forgivable offense here but might now have been elsewhere.