Quote:
Originally Posted by HankB
Yes and yes. And when you're done, you have nothing but some ash. From the OP "They came out pretty good" so why should he waste time and charcoal when he can make something that's pretty good?
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I hear ya and agree. I was thinking back to my first cooks. When I was having trouble controlling temps on top of the added stress of ruining my meat. I found it less stressful to try do a dry run. To take some time and experiment a little. Then after a couple of hours of playing with it and achieving a steady temp, add a fatty or two. Something on the cheaper side. I agree though, there's no reason to let it run on for hours. Just maybe that he could scale it back a bit until he gained more confidence.
