AFAIK, as long as you ensure enough air-flow around each hunk-of-meat, the Electric MES is not gonna care whether there is one or eight.
Its gonna come down to physically placing all of them into the unit.
Next, remember that we plan for time, but cook based upon temperature, so the time needed depends on the size of each piece. Each piece is gonna finish at it's own time. Your gonna want to get multiple thermometers (maybe 4), otherwise you are gonna have the door open too long as you probe each piece.
Your also gonna want enough faux cambros (Ice chests) to hold the early-finishers, while the late-finishers still cook.
I'm sure some more experienced members can add some more advice. This should get you thinking...