How to load-up an AmerQue?

An experienced AQ cook might have some thoughts about using your controller to auto change temps.

I assume by 8 lb shoulders,you mean pork butts?

Typically, you use a reading probe in the smallest butt,or the one in the highest heat area,or the one with the most direct heat.

Yes,opening the door extends the cook time,but looking at and handling meats is how you learn, and gain the experience you will use in later cooks.

After a few cooks,you'll be able to make your judgements pretty close.

As to ribs,some of the folks here like to hang them,and have success.

I've only seen one cook hang them at comps,over the years,so I can't speak to that.

Most cooks will have butts in a holding box,when the ribs go on.

Ribs aren't as forgiving as butts,but the same heat, size differences,apply somewhat.

The same looking and handling,and taking good notes,gives you the experience to judge placement and timing more closely.

If you map out and know the temps on your racks,which most good cooks do,you can plan the racks you want to use.

Yes,some racks will come out sooner than others.

Yes,the larger the load,and the more racks used,and the fickleness of the product,the more times you may have to check and move items.

Most find that after a few loads,and good notes,it becomes pretty simple.

Hope this helps a little.