My first ever smoke in my 3D was Pork Butt, Brisket, Chicken Thighs and a Mac and Cheese -- all to be completed at the same time. Why? Because I like a challenge....
It had to be a fair bit orchestrated, but everything came to together pretty close to the end. Large butt went in first with 3 oz of wood. The pork butt was wrapped in pink paper at stall as I was starting the brisket (it was small), and I re-added 2 oz of wood. Chicken and mac and cheese went in with 2 hours to go -- and they only got light residual smoke, which was fine for them due to seasoning and sauce. 1 hour to go, pork was unwrapped and brisket was pulled to rest. 30 minutes to go pork was pulled. At the end, the chicken thighs went into the 900 pizza oven for 30 seconds to get a quick crisp up.
I was worried that that would be a lot of opening and closing, but we worked like a team and were quick when we opened the box. The SI is a well-built machine that minimized temp drops and all came out perfect. The lack of smoke ring was truly just a visual change... the flavor was spot on.