[BigBellyBBQ]

I use my backwoods fat boy, put in 10 or 11pm I can put 3 butts and two briskets in there, grab sleep till 3 am ck fire..then sleep till 6 am...done around 8 or 9.
I fire the southern pride with lump and split wood at 6 am , the fan that runs the gas runs to fan the wood, (propane removed) and pit runs normallly 235 to 300, using the regular controller.sweet spot is 260..if I open the wood pit door I can go up to 400
ribs go in at 6
butts or brisket out and held in blankets, 1 hour then moved to cambro or empty ice chest
butts or brisket back in hot oven to bark up, in/ out 30 minutes or previous turn in..
butcher papper in several areas to keep clean and when I am vending unused comp gets wrapped in foil and back in oven to hold till after turn in to prep to sell..
once you get your timing down but get your stuff done early as something goes aray...meat stall, rain...you name it and it happens..
but if you can get someone just to help with little things..however I am a grumpy old fart and they just cant anticipate your moves and always seem to be standing where I am going!!