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bluegrass smoke · 07-01-2012, 07:22 AM

I for sure understand cooking styles can vary but I have to assume there is a general time that most start... Assuming you have a 12pm turn in time for pork shoulder and a 12:30 pm time for chicken.... Do you start as soon as inspection is over?

07-01-2012, 07:22 AM	#11
bluegrass smoke Full Fledged Farker Join Date: 07-05-10 Location: Alabama	I for sure understand cooking styles can vary but I have to assume there is a general time that most start... Assuming you have a 12pm turn in time for pork shoulder and a 12:30 pm time for chicken.... Do you start as soon as inspection is over?