I cook for 10 most of the time, but cook for 20-40 about 5 times a year. I usually do brisket for 8 hours (then finish in the oven) and then baby backs for 3.5-4 hours after. I typically run through about a 25 pound bag of charcoal when I cook for the larger groups. I also run through a about 4-5 handfuls of wood chunks (mesquite for brisket and hickory/cherry or apple for the ribs) as well.