Originally Posted by jketron
Thank, I'm taking all the notes I can to see how this pans out. I wasn't planning on looking at the pork and brisket again until 8:15 ish. I have the brisket on the bottom rack and the pork on top. I''ll move the both to the bottom at 8;15 when I check. I plan on putting the ribs on at 9:00am and chicken at 930
If you're practicing for the Santa Anita contests, make sure your notes are adjusted to the 11:00 start for turn-ins. I agree, you may be cutting it close on time with the ribs and maybe chicken even for a noon turn-in.