Here are a couple things.
Add as many shelves as possible to your smoker. If you have the same one I have, you will need to add two shelves.
Smoking was cut and dry, just allow yourself plenty of smoke time, the butts went on around 8am, and I was putting the finishing touches on it right around midnight..
The reheating was a bit tricky.
I reheated by putting pans of meat in the smoker. It worked okay, keep watch on the temp. Pork did well, the tri-tip cooked a little more when reheated.
I reheated pans of beans on top of a griddle. My suggestion is to keep them in a big turkey frying pot on a big camp stove and reheat them that way.
Go with tubs of mixed greens from CostCo and mix in cherry tomatos and crutons on the spot, super easy.
Also go with big bags of rolls. Super easy.
We got serving stuff at the dollar store, platters too. I think I had all the serving tongs, spoons, and trays I needed within 20 bucks.
Next year I am going to go with all tri-tip right off the smoker to dinner. The tri-tip smoked in 6 or so hours. If I start in the morning I can have it for dinner pretty easily.
Good luck, prepare to be excited!