"J.P." > wrote in message
news:1109101816.63432fcc381560486878e92062b743f3@t eranews...
> Nicely done! Did you find that you needed to tend the fire every 30
minutes
> or was your newly modified ECB able to maintain temp for reasonable
periods
> of time?
>
> J.P.
>
>

I checked up hourly for the first 3-4 hours, then when the temps got too low
I reloaded with new chunks, checked again for the next 2 hours and actually
left for the last 3, and it was done when I came back. I still had good
heat going then, and the meat was at the right temp.

Brad