I did my first big cook this past Saturday.  Big in terms of food prepared and big in terms of consequences: this was for a party of 20+ that evening.

The plan: turbo two 7+# pork shoulders (@300 grid) for ~8 hrs, with a dozen boneless, skinless chicken thighs on the top of the AR for the last 90 min or so.  Have everything done about 3:00 pm, then FTC until people were ready to eat (6:00 ish).

The set-up:  XL BGE, woo2 w/pizza stone for indirect, drip pan on stone, grid at felt line, Maverick probe clipped to grid, second probe stuck in the thickest section of shoulder. AR put on BGE grid 30 min before chicken to go on.  Temperature adjustment full manual.

Shoulders were rubbed with DP Dizzy Dust and some cumin.  Chickens were dusted with DP Raging River (Query: I dusted them dry - should I have brushed with EVOO first?).

Everything turned out well - the crowd loved the food.  I cooked waayy too much though - had to send a whole shoulder home with my sister-in-law.  First time I experienced a stall, though.  Those shoulders sat at 170 for over an hour, and even raising the grid temp to 350 didn't move it.  The thermapen showed a slightly higher temp (180 ish) so I pulled 'em, FTC'd for an hour or so, and the one that got pulled pulled great, except for a baseball sized lump that was hard to pull, but tasted fine at lunch the next day.

The pic is just as the chicken went on.