Details matter if you want any "informed" advice.
What meats??
What temps do you prefer or insist on??
What time does the meat need to be served??
If need be, do you have anyone capable of stoking the fire (not rocket science
) ??
From that, maybe a plan will evolve.
Without that, it is all just a shot in the dark.
Good Luck
TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.