I have my first performance for the wife's family. Among family and friends we'll be serving 16-18 adults, with several children. I plan to smoke a 5-6 pound butt, (then pull) baby backs, and a good-size 1/2 turkey breast(2+ lb). BTW -- I have an 008 and will be transporting it 200 miles from home to do this.
I have questions:
1. Should I assume one rack of ribs for three people given everything else?
2. Where do I position the turkey -- absolute bottom? Do I tent with foil to deflect butt and rib drippings or leave it to nature?
3. What's my time-line? I assume the butt goes in first given its mass, followed by the turkey breast, followed by the ribs. If I assume a minimum of four hours for the ribs, when does the butt go in?
4. I have hickory, cherry, apple and oak - what is your recommendation?