I know that it takes a lot of the "fun" out of it, but you can purchase
differential thermostats that will control the temperature inside your
pit by using a fan to cool things down when it gets too warm. I have
the electronic equivalent on my Bradley smoker, but it regulates the
heater temperature electronically and directly, without introducing
outside air. http://www.thebbqguru.com/index.cfm

The way both systems work is that there are two probes that go into the
hood. One clips to the rack supporting the meat and sends the
controller a very accurate temperature at the level where the meat is
cooking. The second probe is pointed and is inserted into the meat at
the thickest point.

On the differential thermostat, one dial sets the maximum hood
temperature you want, while the other selects the internal meat
temperature. There's a readout for the difference in the two
temperatures. When the meat temp has risen to about 25 degrees of the
desired temperature, the differential thermostat kicks in and begins to
reduce the hood temperature. This is done continuously, until the two
temperatures are equal.

As I mentioned previously, the charcoal/coals version includes a fan
that is controlled by the differential thermostat, and works by bringing
in outside air to cool things down. The one I have for my Bradley
continuously interrupts power to the heating element, and the side
benefit is virtually no swing (latency) in the hood temperature. I
absolutely love it and consider my Pit Boss to be one of the neatest
barbecue gadgets I've ever purchased. What it does is let me play with
marinades, sauces, time/temp and mops, while having total repeatability
in the actual cooking or smoking process. It means that when we have
company, I can put ribs or a butt on and go with them to see things,
rather than stay home and tend the barbecue. It also means I can go to
bed at night and not have to worry about getting up and tending the pit.

Nonny

Mark Filice wrote:
> In article >, Anonymous says...
>>
>> Have you every tried "Mr. Brown" from the Smoke and Spice book?
>>
>> It usually takes me appox. 12 hrs.
>>
>> -Tim
>>
>>
>>
> Thanks!
>
> I haven't tried "Mr. Brown", but I think I found it he
>
> http://www.virtualweberbullet.com/pork2.html
>
> As I suspected, it takes a lot longer than 6 hours to cook the pork shoulder to
> 190+ degrees to pull.
>
> I've done 2 shoulders together. I take one off at about 175-180 degrees for
> slicing. The other one finishes off and I pull it. I like doing them this way,
> as we get to eat the sliced one earlier in the day.
>
> I'll probably go ahead with my schedule and start at 10:00PM. Get to bed at
> midnight, and check it at 3:00AM--(I'll be curious to see how it is going).
>
> Mark
> "I love cats. I just can't eat a whole one by myself".
>

--
---Nonnymus---
Neither a borrower nor a lender be;
For loan oft loses both itself and friend,
And borrowing dulls the edge of husbandry.