Problem is I'm addicted to this Mini WSM thing. All I do all week is think about what I'm going to put on it come Saturday and or Sunday! That being said we're having some friends over this weekend and I need to see what I can cram in there to feed everyone. We're going to have 6 adults and 3 or 4 kids. The kids are pretty young and will most likely be more interested in corn on the cob and mac n cheese. I'm pretty much sold on doing my first pork butt but want to look at something else too. Having this whole second rack not being used feels like blasphemy to me. Questions: How big a pork butt do I need? I plan on doing pulled pork sandwiches. What goes on the second rack? Maybe chicken wings for an appetizer? If I do wings but have them on with the pork butt around 250(?) degrees how long is a good bet to have them on? They're too small for a thermometer - I'm thinking about 2 hours? Thanks again!