Smoked Pork Beer - 1st Attempt (epic)

First I have to thank all of you for the wealth of information, experience and detail that you provide on this forum.  Having my XL Egg now for over 1.5 years (which I received as a gift from my wife [she's awesome]) and this begin my first post, I've unfortunately, but fortunately, been lurking, reading and absorbing as much as possible for all of this time.  I've learned so much from this forum and continue to learn. 

So, my buddy and I have been home brewing for a while and we finally pulled the trigger on brewing a smoked pork beer.  There was at least 2 months of planning and testing with respect to how much wood, grain, temperature, when to put the grain on the egg after enough fat has rendered and you begin to smell the pork and how to contain all of the grain.  Then came the actual beer recipe which is an all-grain and consisted of 11lbs of a variety of grains.  I handled the smoking aspect and my friend handled the beer recipe.

Originally, we were going to do this all in one day but soon realized that may not be too realistic.  Since I've had the egg, I've done many of marathon cooks, etc... but this was definitely an epic battle both on the egg as well as brew day. 

Here is what happened on the day we smoked the grains.  Mind you this, it was a weekday.
We decided to do 3 racks of baby back ribs.  I made the rub which consisted of salt, granulated garlic, white pepper, paprika and a little brown sugar and seasoned the ribs after I lit the egg.
 - 4pm light the egg and stabilize @ 200F.
 - 5pm put plate setter and drip pan in and stabilize @ 200F
 - 5:45p - put cherry wood in (the cherry is from our produce farm = good stuff)
 - 6p - put ribs on
 - head over to friend's house, pick up some tools, go to Lowes to pick up material then head back to my house.
 - fabricate box to hold grains.
 - 8p - put first batch of grains on = ~5.5lbs
 - Coat grains with apple juice a couple of times over the course of 1.5hrs.
 - 9:30p - pull grains out and set aside.
 - At this point we felt the grains were too subtle so we decided to hit the next batch with a lot of cherry smoke.  We took everything out and placed a big cherry log in, put the platesetter and drip pan and let it settle a bit.  Then put the ribs back on.
 - 10p - put second batch of grains on.
 - Coat grains with apple juice a couple of times over the course of 2hrs
 - 11:30p - too hungry to wait, so we pulled the ribs and devoured a rack like savages within a few minutes.  They were delicious and had some grains coating them, but probably could've use a little more time because of the low temp we were at. Either way, they were slammin'.
 - 12a - pulled second batch of grains off.
 - Shutdown the egg.

The house smelled terrific.  My wife thought I had made breakfast the next morning when we were getting ready for work, but it was the grains that i had drying out on the counter.

We brewed at my buddy's house a couple of days later and his house smelled fantastic where the smell lingered for almost a total week.  His wife was not too happy, but he sure was.

Now, we are in the second fermentation stage and decided to dry hop because we really went all in and smoked 100% of the grain.  Definitely too much, but this is a great start and not the last time we will be doing this.

I know the post is long, so I do apologize about that.  This was definitely one of my most epic battles on the egg and post egg as well.  Thanks again to you since you have taught me so much about this amazing cooker!  The last pic shows how much lump is left over and just how large the piece of cherry wood is that we put in for the second batch of grains.