3:30AM Pulled Pork

WeberWho

YukonRon said:

How much wood did you go through on that amazingly kind gesture, and awesome looking cook? Thank you for posting.

Thank you! @YukonRon I don't recall how many splits I went through as it was way more than needed. My fire management is as poor as it can be. I think I should be adding a split evert 40-45 minutes. It's been more like every 20 for me. 

WeberWho

StillH2OEgger said:

That looks great. I have a feeling you're going to be getting a lot more requests for the catering going forward.

Thanks StillH20Egger! I wouldn't mind doing some catering gigs but all the extra stuff like food insurance, commercial kitchen rental, etc. gets to be a downer. No worries for any of that with family and friends. 

YukonRon

WeberWho said:

YukonRon said:

How much wood did you go through on that amazingly kind gesture, and awesome looking cook? Thank you for posting.

Thank you! @YukonRon I don't recall how many splits I went through as it was way more than needed. My fire management is as poor as it can be. I think I should be adding a split evert 40-45 minutes. It's been more like every 20 for me. 

You know I am LAZY right? I do cooks for shelters and veteran's homes when I do butts and briskets. Obviously I do not do near as many as you or perhaps as much as I should. I just am not motivated to tend a cooking fire every 20 to 45 mins. 
I respect the hell out of you and others with stick burners. I just like the load, set, and basically forget, while I do other things.
Because I am lazy.