August 1st I will be making my debut at a local bbq festival. i have never cooked at this level. i figured about 1000 people are gonna show, i believe there are about 8-10 vendors. im planning on 200 customers. my question is how do u go about making food? i have a nice trailer smoker, it has three racks on it. im figuring on doing ribs on half the racks n chicken on the other half. i jus dont know how long food can stay "quality good" inside the chafer servers before they may start to dry out or not taste the same as it would right off the grill. i dont want to cook to little and not have enough food but i dont wanna have food sittin in the chafer server all day either, ya know. i know there are a lot of variables that may be hard to give an answer. but any answer is better than none. oh also, i will be making 50lbs of tater salad, 10 cans of green beans, and about 5-6 pork butts(8lb a piece) the day before. figured it be easier to get that stuf made n jus reheat and make the ribs n chicken the same day. thanks guys