Gas option for Competitor

[Tn Hank]

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?

[smokinit]

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.