Great deal on the RK. You are going to love it. I especially enjoy the reactions I get. Everybody has seen a Weber, but very few have seen an RK. I get comments like: "Wow, that is the biggest grill I have ever seen!" Although at a comp with possibly offset barrel smokers and other equipment around it may not seem as impressive. But you will get comments...
I put the flip up grill part right at the front of the grill, so when I open the lid, the fire is right up front for easy access. Also, I don't have to dodge the lid to stoke the fire or add charcoal.
The RK is so big, you can use a full size baking sheet pan (restaurant size--see a local supplier), or 2 half sheet pans (what I use--smaller so easier to handle when full of drippings), for a drip pan, lined with foil.
I use my BBQGuru DigiQ II w/10cfm fan at the back left bottom vent. I close the other two bottom vents, and squeeze/compress foil into the other 3 holes on the one w/ the Guru, so that the Guru provides/controls all air supply. It is aimed toward the fire at the front. The top vents are very large, so I close them 2/3-3/4 of the way. Your Stoker should work perfectly.
I light one Weber chimney of coals, pour it in, then add a little more unlit charcoal (dunno, maybe another half chimney). Pretty much about the same amount for a 22.5" Weber. I use Royal Oak Natural Lump. When I need to sleep or leave home for extended periods while cooking, I throw in some Royal Oak briquettes because they are more compact and will burn for a longer time.
Back in April, I did 20 slabs of babyback ribs in the RK, using a Hovergrill from
Smokenator in Northern CA, and my Weber ribrack to squeeze them all in for a party. They were not all done at the same time, but within about an hour. For a party it worked out fine as people came and went, and others came out looking for seconds.
On July 4, I did a 48 lb whole hog on the RK. Had to remove the head to fit. It was a small whole hog, the ribs were not much bigger than pencils, the hams were maybe 5 lbs each, which was kinda funny, compared to the 18-20 lb hams I have done before. But, it was a whole hog... So if you want to compete in whole hog, it is doable as well.