Post here with your questions and comments about choosing a backwoods cooker, ask people who are using them now to share their experiences with you.
does anyone have this option?....I envision loading my cooker with butts about 8PM , letting them 'smoke up' for the first 4 hours or so to 144 degrees interrnal and then letting the gas come on as the temp drops to a preset level to complete the cook. I get to go home to sleep and come back in the AM to finish the cook, prep for serving and have a fresh product to serve by lunch...am I dreaming?
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I have spoke to Mike extensively about it and will eventualy have it on a hog cooker. Its a great option for that especially if you cater alot as I do.
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