So Canada has a long weekend, and we are having a little get together (15 - 20 mouths), and I have been tasked with generating vittles for the crowd. My menu thus far looks like this: 3 x smaller (4-5 lb) picnic shoulders (for PP sammies) 1 or 2 x chicks whatever room I have left I intended on hanging some venison sausage The Missus is in charge of the garnish (coleslaw and assorted green stuff used to accentuate the meat Not really meant to be eaten right?) Questions: 1. Is there any issues with mixing meat in my GOSM? (chicken / pork / venison) 2. Is there a recommended way to stack the racks? (top to bottom - chick / pork / venison?) 3. Should I stagger the meat entry timings? Or just cook till done then rest in a cooler? 4. The venison sausage I made contains no tenderquick. Would it be a better idea to BBQ them separately? Thanks all, and if you are travelling through Central Alberta on Sunday, please stop on by, cuz the Missus thinks I'm overdoing it with the protein, but I will not be swayed...much meat will be consumed Oh yeah...I forgot to add...it's snowing here right now...and the forecast for the rest of the weekend??? More snow...Happy Middle of MAY!!!!!!