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Unread 10-01-2013, 12:46 AM   #49
BigBellyBBQ
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Join Date: 11-15-08
Location: Lake View, New York
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Go for it...make sure you get your stuff done early and hold. I keep a grill going and one smoker crank the heat after 10, to be able to flash things..Get your boxes preped the night before, get your sauces heating up around 10 also. I set up on butchers paper and when I get back from a turn in, clear the area and put fresh paper down, area cleans instanly
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