As we will porbably just have the single FEC100 to cook everything at the Royal (huge thanks to the guys a cookshack for their support, it would be imposible without them), I ran a dry run last night cooking each catagory on the FEC to make sure we had an idea of timing, ignore the presentation (there isnt any) and the borderline overcooked brisket (my injection was also too thick), the chicken has two different rubs, the ribs worked well and the pork tasted great.
This was just about timing, I experimented with all rubs and sauces to try and get maixmum flavor.
Good news, the chicken came off at 11:20 so the timing was almost there.