I offered to have a little gathering of friends from work and family. I thought maybe 20-30 people. But people have heard of the Egg and now 80 are coming. I have 40 pounds of wings and 40 pounds of hindquarters cut into thigh and leg. People are coming at 1:00 Saturday. I am cooking many pounds of spare ribs Friday and these will need a final turn in the egg. Any suggestion for cooking that much chicken and still be able to put the ribs back on for their final 30-45 minutes?