The great thing about cooking for ourselves is we can do it how we want, when we want...coolers and towels will be your best friends for meat that is done early. With your cook times listed, you'll be starting way earlier than necessary, but who can resist the occasional all night smoke. Personally, briskets are better with at least a 3 to 4 hour rest anyway, but on the other hand ribs are best served about 15 minutes removed from the pit. So you might want to time the smaller cuts such as ribs and chicken to come off within an hour of serving, while briskets and butts can come off anywhere up to 6 hours or so prior to serving.
As far as fire and temp management, yes you very well may need more fuel for you to maintain the proper cooking temps you will need, but only you can properly determine this since it's your cooker you're using. I would recommend using charcoal as the base for your fire. I start all of my fires in my offset with at least 10 pounds (usually a full 20# bag goes in) of Kingsford Original (also known as KBB), then I start adding hickory and oak for smoke and heat as the cook progresses I use a half full chimney to get some coals lit, then dump and spread them out over the unlit, once the top layer of coals have ashed over and going good, I'll start adding the wood sticks to the fire, get my intakes set and start cooking. The charcoal will give you a solid coal base for the first 4 hours or so and keep a much steadier temp.
Good luck on your smoke and most of all, have patience and fun!