I am cooking for my sons grad party next weekend. Need some advice on how to keep the food moist over about 7 hours. I will be cooking 3-8# pork shoulders for pulled pork, hot and mild sausage and smoked jerk chicken wings. I plan to start cooking the butts Saturday night then a couple of hours before the party starts to cook the wings and sausage.The party starts at 2:00 Sunday. If I put the cooked food in aluminum pans and wrap then will the food quality still be there. Any tips on smoking sausage and chicken wings will help.