After glue up can I plastic wrap the limbs? Will they dry properly and how long for the drying process? It's been awhile since I've been on the site what happened to the buying and selling?

Yes, I always wrap the bow after glue up. 24 hours at 70 degrees.

You have to register and it cost $30.00 now.

 http://tradgang.com/noncgi/ultimatebb.php?ubb=get_topic;f=1;t=153676

I don't wrap Weldwood in plastic.  It doesn't say that it needs it and I'm not sure how it would affect drying if you did.  
I do wrap Unibond 800.  

As for drying, make sure that its 70 degrees and above and you should be okay.  It says to clamp for 13 hours at 70 degrees, 8 hrs at 80, 5 at 90, etc.  
I just clamp it and let it sit till the next day, usually around 20 hrs.  
http://www.dap.com/media/74720/plastic-resin-glue30201.pdf

Wrapping in plastic wrap is essentially to keep the glue up and form separate. If the glue oozes from the bow on to the form they will be well glued together.
This glue works by chemical action I think so, unlike TBIII where the moisture has to escape before the glue dries the moisture in the plastic resin causes the chemical reaction.

Oh yeah, that's why I originally used plastic with unibond.  I couldn't remember why I was wrapping in plastic, so when I switched to weldwood I didn't wrap, and I didn't have any problems with the bow sticking to the form, but I can see if happening.  
After re-reading the spec sheet it says "pre-catalyzed water-activated glue".  So the water starts the chemical reaction, so it shouldn't have any problems drying with plastic.

I did a glue up with Weldwood last night and I used plastic wrap.  I placed the clamped bow in a room with a heater with the temp around 80 degrees.  The glue was pretty hard when I woke up this morning, 7 hrs later, so the plastic doesn't affect drying.

This might be cheating but I double wrap my risers then use the wife's oven to cure. The lowest setting is 175 degrees with the door closed. Works great for Smooth-on epoxy.

James

LOL.  The wife's oven.  
I'm guessing you aren't much of a cook?