“Aye, a whole day, for the stuff meant to keep; time spent keeping the fire smoky and just low enough. An hour for more delicate things. I’ve had good experiences going low and slow with tough meat, too: ribs, briskets, the like.”

He pauses.

“I do it on days when I have other errands nearby, not so far that I can’t tend the fire. Like wood to chop or steels to hone.”