This weekends Q

I kept the far end, where the pork was around 250*, I put the chicken right near the firebox, so it was cooking at a highe temp for the chicken, it was around 275-300* there. Fired up the coals at5:30 am, and pulled the pork off at 5:00 PM when it hit 185, if people weren't so hungry (beer induced) I would have let it hit 195 before i took it off. It still turned out great though!