Tips or Suggestions on doing 10 - 12 pork shoulders and 9 - 12 racks ribs

Bill I will definitely post plenty of Qview and Bearview for the old timers like me with bad eyes. Aaron I can hold temp for about an hour before needing to add wood. The main issue is if I let the FB get too cool then it is a pain and risky to get wood to lite up again. I will probably go with a clean burn so I can stay warm while drinking beer and stoking the FB. My main concern was how cool the chamber might get when I add all that meat and if the stall would be increased due to all of the breakdown happening and moisture. I plan on giving myself about 16 hours so I think that should do it. The ribs will not be an issue. Not enough difference from 3 racks to 9 so not too worried. Gonna give them 6 hours and will probably end up pulling them at about 5 1/2 like normal. I figure start at 9PM (well actually more like 6PM to get the thing to temp after cleaning - takes a while to cool down from 300) and then add ribs at 6 AM for a finish of noon. 

Now if I can only find some volunteers to help with the pulling.. My wrists are tired just thinking about it! 

Thanks to both of you for the tips and i will make sure to get some good pics. 

Well the smoke went well and everybody ate until they were stuffed. I did not do the best of jobs at getting pics due to the amount of work I was doing and I was a bit punchy after staying up all night. That said here is some Qview for everyone. As you can tell the ribs had no sauce on them. I like them this way and figure people can add sauce if they like or not if they like. The cut rib pics are from the next day. They were extremely good and everyone loved them but I was just too darned busy feeding people to get more pics. Next time I hope to have a helper. There were 2 over full large foil pans of pulled pork! 

Thanks Bill! It was fun but I have to get a helper next time.. Cant stay up all night and party all day after. no longer the rockstar I was in my youth.