Yep,many years ago,Fast Eddy taught me to set my big meats on ,at the contest,about 8 pm and go to the motel.
Come back to the cooksite about 5 AM,to kick the temp up,and wait around a couple hrs to see what they were serving for breakfast.
Todd's comment reminds me of Ocala Bill.
Bill loved to watch the old controler blink back and forth red to green all night, while drinking some Jack.
They took the lights off,and now cooking is really boring.
Now,with the IQ controller,it kicks itself up.
If we didn't have to come back to get ribs on,we could wait until 10AM,to take the meats out and put the chicken on.
Life is hard with a mini logburner.
Of course there is the nights when the rain is pouring and 30 mph winds,where you can really enjoy feedin' the Lang.
Be sure you get the cover for the FEC.
You just zip it up,ler it cook, and wait for the sun to come out.
Matter of fact,a load of butts go on tonight about 9 PM,and I'll start checking them about 9AM SAt.
I'll toss the chicken and sausage on shortly after,and be ready about lunch.
Just don't tell the wife how little work you now do.