BBQ/Golf Bonanza

I am a fairly seasoned weekend BBQer, but certainly not with the expertise of many of you on this site. That being said, I am cooking for a group of about 16 people after a golf tourney and trying to throw in several BBQ options for them. I plan to do pork butt, hot links, ribs, and chicken quarters. My equipment is two WSM cookers and a Hasty Bake. I am trying to figure out my cooking process--My original thought was to put the pork butt and 4 or 5 racks of ribs on one WSM at about 275, with a combo of hickory and apple wood. And then do the chicken and links on the other smoker at 300+ with apple only. Thoughts were that shorter cooking time and higher heat were needed. Then use the Hasty bake to crisp skin on chicken and links if necessary. We are eating at 6:30 pm and I am golfing all day, so thought I would start the butt at 8:00am, then add the ribs at 10:00am before I left for the course. I will have the other smoker going strong as well (all day--I know that is a waste of fuel, but cant be helped). Will be done golfing at about 4:30, then throw on the chicken in smoker 2 upon arrival, then hot links after that. And finally tend to the ribs and butt as needed to be ready at 6:30-7:00pm????Let me know your thoughts on this and share any suggestions that you think are appropriate.

Also, I forgot to include that my wife will watch pit temp, and knows how to control it. She will also foil and put goodies on the ribs at 3 hour mark and then will unfoil at 5 hour mark. If I'm not back, she will take ribs off at 5.5 hour mark and cooler and foil. She will do same with pork butt if necessary, but I'm guessing not.