I have had my Smokette for about three weeks and just finished a dinner for 125 people yesterday. Learned lots of interesting things doing 70 # of pork butt. This was not a catering job but a private party for a friend but lots of us will be asked to do this type of thing for church groups, etc.
#1 - the resources on this forum are unbelievable. From advice to recipes, it was a life saver.
#2 - don't wait until the last minute on a big job.
I started a week ago, tentatively cooking two 7 # butts at a time on overnight cooks. With the same size of butts cook time varied dramatically. Some were done after 12 hours, some were done after 17 hours - "It's done when it's done". Long cook times can make it difficult when you are trying to time a meal but you just have to allow plenty of time and cook ahead.
After a little experimenting, I found that I got good results by raising the three bar rack to the highest level, then using the bottom and middle racks. That gives a little more space above the heating element for the bottom rack. The middle rack puts the top butt far enough below the vent, that it does not interfere with air flow. I would put two butts on the upper rack and one butt on the lower rack. I know you could load it up more but things got done at about the same time. I will probably load it up more as I gain confidence with the smoker.
I learned that one of my most valuable tools for preparing pork butts is a small frosting knife. Works great for getting the mustard into all the little nooks and crannies. I also learned that a good way to apply the spices is sort of the way you dredge fish through flour. Put the mustard on the small sides, pick up the butt and just press it into the rub, which has been poured onto a platter. Then I put the butt back onto the cutting board and do one large flat side, using a shaker to apply the rub. Pick up the cutting board and roll the butt onto the rack. Then do the other flat side while it is on the rack. You don't have to do a lot of handling and the rub goes on evenly and very thick. You just have to remember that any spices you put on the platter, have to be used up. It is contaminated with raw pork and you don't want to put it back into your "rub tub".
I also learned the value of the dual probe remote thermometer. You don't really have to use the pit temp monitor on the CS since you can just set the thermostat and let it go. However, on the last night, with 22# of butt in the smoker, our power goes off at 2:00 am. Being sound asleep, the only way I know this happened was when the low pit temp alarm goes off. I was able to pull the butts and finish them on a Weber gas grill (indirect heat and one burner on low, it stabilizes at 240). Not as moist as finishing in the CS, but better than throwing them away since the power was off for 7 hours.
We pulled the pork after each cook. I put about four pounds of pulled pork in those throwawy aluminum lasagna pans, pour in some of Smokin Okie's Basting and Serving Sauce, sealed with foil and popped them into the freezer. Seal them really tightly and they will be fine for a short stay in the freezer. The day before the dinner, they go into the refrigerator and into the oven about three hours before serving. You need to open them up after about an hour and stir them a little, adding more basting sauce if they seem dry. Leave the foil open if they seem soupy. Not rocket science but it does require some attention. If you are going to us these with an ice chest for transport, make sure the pans will fit into a standard 12" wide cooler. After a little trial and error I found that lasagna pans are just right.
Pulling in advance saved a lot of work on the site and the throwaway pans were wonderful. On this event, I did drag long my 008 but I primarily used it as a warming oven. Throw in one chunk of hickory and let her rip. You get the "aroma" of the smoke (and it does draw a lot of attention) but without the agony of trying to time the cook.
If you get asked to do one of these things, it can be done. It just requires a lot of thought and planning (and lots of friends to help).
Oh, I forgot to mention that 1 1/2 hours before dinner time, just as the jambalaya was going into the pots, it rained, then it hailed, then it rained some. We looked like drowned rats until they finally set up an awning for my volunteer crew. We laughed and scratched and had another beer. It was great fun!