Good morning fellas, I am back to get some more great advice from the pros Fantasy football draft this weekend all the boys are coming over... All heavy hitters, no skinny jeans in my crew. Gonna make a chuck roast for shredded beef... Have made it twice already and it comes out great. Recipe calls for 6 Pounds of chuck roast seasoned cooked around 250 for 6 Hours with a handful of smoke wood... However 6 pounds ain't gonna cut it for my crew. So I'm gonna double up and cook 2 servings, 12 pounds total.. What changes do I need to make? Do I need to double up on the cooking time or smoke wood? The recipe says to cook it on the top grate however I will need to utilize both the middle and top grate for this cook. Should I rotate the two periodically? Thanks fellas.