Smoked 4 pork shoulders and the equivalent of 6 chickens (tons of bone-in breasts and thighs) on my 22" Weber grill as well as made a ton of sweet & sour meatballs over the weekend in preparation for the big party my wife and I throw every year (which happens to be my first anniversary) on the eve of the 4th. I recently got a vacuum sealer, so everything is sealed up and frozen now, my plan is to defrost them and then heat them up by dropping the bags into boiling water rather than my previous method of putting everything into a sheet pan and heating in the oven. We'll see how that works out.
All the sides (mac salad, potato salad, corn pudding, BBQ baked beans) I'll make a day or two before the party, but the meat takes too long to have it all done fresh. I've found that freezing it and then reheating doesn't degrade the quality too much. Someday I'll have a huge smoker that's big enough where I can do everything the day of, but for now I gotta do it all in batches well ahead of time.