This is from awhile back, just a little snippet of my general perspective on thermometers & monitoring / controlling stuff......sometimes, it's nice to just let the cooker do what it does best............. Somebody somewhere asked this:
"Ever done a 16 hour NO PEEK smoke?"
I realized that the only thing that I would do that goes that long might be a giant clod.....?
Welp......so unfortunately, I didn't have anything that needed cooking for 16 hours, to then be able to not look at, but did do some pork....
Had another memorial service ( unfortunately ) to cook up some stuff for, did some apps for that & had PP & other food ready, in case they ran low on stuff......
I figured the worst case is drop some at mom's & quick chill the rest to re-heat for last Sunday of the month festivities....exactly what happened.....
Sat AM..... end of the 1st cookup, therms on this one.............
Most of 15# deep fried tater salad....
When I got back from the service & taking back some tables
( folks that supplied the tables had a nice Hunter Green One Touch Plus kettle, the handles were trashed, got them set to get some nice new wood replacements !)
I figured we'll need more pork for Sunday....
Real tired, just crowned & rubbed two butts ( excuse me, Boston Meat Hunks ) stuck 'em on....
no therms, just coals & meat, the way I used to do almost everything.....
On at 9:30 PM........
......off at 6:30 AM
Gotta love that invention of flash photography...
202.......and.....
7-1/2 & 8-1/4#.....9 hours.....slept thru.............
ALL of it..... .