Scheduling to done time

candy here is what i would do.
from the sounds of it you are going to deliever so 1st thing is how long would that take? then it is just like turn in time for a comp. i know you have notes on how long it takes your tucker to do the fresh ham (or a piece that size) so i would count backwards from there and add 2 hours to get my start time on the ham.

by the way i have never seen a tucker

hope this helps but that is how i would do it
jack

Cooking it on the FE!!! Tonight! Along with a regular ham which I'll inject and glaze. Put it on about 4 a.m.

It's really cold here, so I'm going to give myself a couple of extra hours. Will crank FE up in about 2 hours. Got chicken prepped and in marinade. I'm testing out my new comp recipe. I will cook that on the Tucker tomorrow morning over charcoal. www.tuckercooker.com

Biggest problem is I'm tired and not motivated.

Candy,
Put on long johns, drink some Earl Grey tea!!! Get in the sunshine! Is your new recipe for chicken? I'm still working on chicken. It's an obsession I think. Best of luck. Let me know how it turns out.
Peggy

Yes, Peggy, the perpetual search for the perfect thigh! I tried this flavoring mix at my last contest. It was IBCA and they do chicken halves. I overcooked it big time, but even with it being dry, it made the final table, not the top 10 but final table, not bad for a dry 1/2 bird. IBCA doesn't score like KCBS, in fact, it doesn't do much like KCBS except be called a BBQ contest! Fun though. There's an hour (or more) between turn-ins. Which really made for a long Saturday. Had lots of comments about the FE.

Ended up cooking everything for the Christmas lunch on the FE. It disappeared!