I'm with old bill on this. "Set it and forget it" with a stickburner might be possible with some sort of temperature-controlled damper system but I think there would be too much compromise in final quality of the meat.
Personally, I'm almost allways doing some sort of other work while I'm Q'ing.
You just got to remember to put some chunks on every 45 minutes or so.
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology
A thin line separates paranoia from an acute understanding of reality.