RE: How long before turn in should I start slicing meat?
With 30 minute turn-ins "when" kind of takes care of itself! We're usually glazing chicken 15-30 minutes out. And as soon as the box is ready we start unwrapping ribs - and when the rib box is ready we already have the pork butts unwrapped, etc. etc. etc. I find the big crunch is chicken and ribs - I don't know whether it's the "hand work" and glazing that seems to slow things down or whether it's just that you get into a rythm by the time you get to the pork.
Southern Brethren BBQ Competition Team
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KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker