r if you want any "informed" advice.
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.
"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), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.