Catering on a FAT 50 for 200 people

This past weekend, I catered (cooked) for a friends fundraiser event. What was supposed to be 100 people, turned into 200. This is what I cooked and how I went about it:

90 lbs of Tri-tip (36 roasts).
210 Chicken Thighs.
100 sausages.

I started the FAT 50 up at 11:00
11:30 loaded the Tri-tips on the right side of the unit (upper and lower racks full).
1:30 loaded the left side with chicken (roughly 175 pieces).
2:30 unloaded Tri-tips into Cambro that were in the 145-degree range and moved the remainders to the top rack.
2:30 loaded remaining chicken thighs to bottom right rack.
3:30 unloaded the last of the Tri-tips to the Cambro.
4:00 Added Sausages to the top rack (full) and some on bottom rack.
4:30 unloaded chicken from left side into Cambro
5:00 unloaded last of chicken into Cambro.
5:00 turned on grill adder and finished the sausages.

I have two Cambros each holds 4 - 4" full sized pans. All the chicken & Tri-tips fit, but the sausages had to be foiled separately.