I pull decoctions using a saucepan. Act like you're in college and trying to get all the good stuff from a big pot of soup. Sort of scoop up the grain and let some of the liquid drain back. It shouldn't be totally dry -- it would scorch if you did that. You need some liquid, but less than as in your main mash.
Don't preheat your decoction pot. Put the grain in there and then give it some flame. You really, really, really want to avoid doing anything to scorch it. Otherwise it will taste like the bottom of an ashtray, and it won't go away. Stir constantly as you apply the heat, and feel for any sticking on the bottom of the pot. I find a long metal spoon works better than a wooden spoon for the "feel" of the pot.
I generally use 33-40% of the mash in a decoction. How long you decoct is up to you. Depends on the style. You'll get more color and flavor development the longer you do it.
Think about your rest temperatures, particularly what temperature your main mash is resting at while you're doing the decoction. I tend to have the main at beta-amylase conversion temps while doing this, not protein conversion temps. Google 'hochkurz' for more info.