Ha! Great advice for beginners, but if I still told the Missus that, long cooks on my patio would only be an annual occurrence. Now I don't mean to pull early. I mean that if I'm behind, I'll raise the temp and/or foil. I'd rather be a little ahead of the game, though, and then drop the temp a lot toward the end of the cook. Nailing cook timing is half the challenge!
Indeed it is. I think one other really important thing to note--big hunks of meat can be held a surprisingly long time if you foil them, wrap them in a bunch of old towels, and toss them in an empty cooler.
Learning "it's done when it's done" was my biggest challenge. Now I'm getting a better sense of roughly how long it takes for a hunk of meat to cook, and I try to time it to get done mid-afternoon. That way if I'm really early it's a BBQ lunch, if I run late it's done just in time for dinner, and if I hit my target dead on the meat can live in the cooler for a few hours until dinner time.
This my next purchase a smoker and I only know what i have read but I want to learn how to make a good smoked turkey,chicken,pork butt, & do it right and slow. this would be interesting to do. Now just need to find the right deal.
The right deal is a WSM, of course.
I got started with a Smokenator 1000 added to my kettle. That was enough to get me hooked, but it needs babysitting about every 30 minutes. My 22" WSM on the other hand will go hours without me needing to touch it.