Mike Taylor
TVWBB Member
I was rereading Harry Soo's Q&A and picked up something I missed the first time. He says he puts his ribs on at 6:30am and chicken at 9:30am. Considering that the ribs would be done around 10:30am and chicken around 11:00am, does anyone have any idea how he holds them for the noon and 12:30pm turn in times?