early mornin' smokin'
is Blowin Smoke!
- Joined
- Oct 6, 2008
- Location
- wading...
Debating a change up of our normal procedure, and getting the larger meats off the cookers around 7-8am to free up cooker space. They'll be wrapped and cambro'd up until right before turn in. I feel the long rest can't be detrimental to the cook. Just want some input. This is our first year cooking on all BGE's and looking to keep it that way, bringing a weber kettle in case we need the extra space. figured as long as 1 of the big meats were done by 7 we can get our ribs in and rocking than if all goes as planned the chicken would go in the egg around 10. Decisions decisions, just doing my normal pre-contest freak out. Can't wait to see everyone at williepallooza!