After the success of the last smoked pulled pork, I have convinced my wife to allow me to do another for our daughters 4th B-day party. This time, she has upped the ante. She has asked me to do Pulled Pork, Ribs, and Bone In Chicken breasts! I need help with the timing off all of this. I need all food to be ready around 3:30PM. I will be using the Minion Method with Hickory Wood cHUNKS and Kingsford Charcoal in a 18.5" WSM. I plan to smoke everything at 225, with an acceptable range of 200-250. For the Pulled Pork, I have a 7.5 lb bone in pork shoulder that I plan to wrap in foil at 160 and pull at 195-200. I would like to leave it in a cooler for about 2hours prior to pulling. For the ribs, I would like to do a 2-2-1 method. For the chicken, I plan about 2 hours. I would like to finish the ribs and chicken on the grill for about 10-15mns. In return for answers I plan to post a lot of SOLID q-view. (1.) How should I time all of this ? Overnight ? (2.) If I have to add fuel to the WSM, how do I do that? How much? (3.) Suggested Rubs for Chicken Breast? I have never done chicken in the smoker before. THANK YOU SO MUCH!