Three points by way of follow up.
1. Smoked pork makes for an AWESOME Southwest style pork quesedilla the next day. Cooked it with liberal amounts of diced red pepper, diced sweet peppers, green onions, black beans, colby jack cheese, leftover PP, and garnished it with my favorite avocado mix: cube 1/2 avocado, then toss with 1/2 lime's worth of juice, diced cilantro and salt to taste. Dad gum that was good.
2. Wustof knives are really sharp. We got a set as wedding presents, and I came really close to carving a 1/3" deep slice out of my thumb while dicing red peppers. Luckily I felt it quickly and stopped before I needed to bust out the super glue. I don't know where my wife has it hidden and if I cut myself that deep, she probably would make me go in to have it stitched instead of just gluing it.
3. Most importantly, if a fellow CGSP owner stumbles onto this page, please know that I recommend against tackling a smoke this large. Do as I say, not as I did. This size of CGSP just isn't cut out for that much meat (although I was in a Sportsman's Warehouse recently and saw that
CharGriller has come out with one that is about 25% larger, IIRC). I almost got myself in trouble on this smoke. I couldn't monitor cooking temps accurately, and but for some real quick thinking and 4 of those aluminum roaster pans I keep on hand, I would have had pork stay in the danger zone longer than it should. As much as everyone loved the results, I will not take on a smoke that big again on this smoker. That was a stressful night, especially knowing I was cooking pork for ~200 people and realizing about 2 hours in that I had to be extra on my toes to observe proper food safety procedures.
As always, thanks for looking and thanks for your feedback. I learn a lot on every smoke.