So we have approximately 50 adults and 30 kids and I have a small cookshack (not sure of model it's old and looks the size of dorm fridge). I was planning on 24 lbs of brisket 24 lbs of pork 10 slabs of ribs and just grilling 10 lbs chicken breasts for kids. The party is on a Saturday how long ahead can I start smoking? And the food still be good. What should I do furthest out? I want it all cooked by Friday and reheat sat. Thanks for any help.