Wanting to smoke a 12 lb Boston Butt for first time and have it ready for dinner on New Years Day. I have a Camp Chef 24 smoke Vault and have converted it to Natural Gas. Planning to Smoke it at 225 and from what I have read it will probably take at least 18 hours. The dilemma I have is a relative of mine found out what I was doing and asked if they could add a 4 lb Boston Butt to the smoking event to add more food for the family gathering. Planning to start the smoke at 8:00 Pm and end around 2:00 pm the next day. Do I start the 2 together and have the 4 lb'er finish in the wee hours of the night or do I start the 4 lb'er at about 8 am and finish them together. I was going to use apple chunks and when they burned out I had planned to not add anymore but that would cause the 4 lb'er to not have a smokey taste. If I add wood chunks when I start the 4 lb'er will it mess up taste of 12 lb'er making it tast too smokey? Struggling to figure out how to approach this problem. By the way, I have the Maverick digital thermometer with 2 probes. Also, since the smoke will last 18 hours I need to make sure the water tray doesn't go dry at any point right? Any thoughts on best solution? Thanks for any help anyone can give.