Cooking Overnight/ Sleep
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- egghead
- Egg Master
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Re: Cooking Overnight/ Sleep
LOL - First time I heard it called a flower pot was here. I think from Papa Tom
Suppose you were an idiot, and suppose you were a member of congress; but I repeat myself - Mark Twain
XL, Small, and Mini BGE
XL, Small, and Mini BGE
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- Pilgrim
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Re: Cooking Overnight/ Sleep
I have an ASF 24" Offset Smoker. I had a 3/8 plate cut to replace firebox grill grate. I preload 6-8 split logs in the upper oven like compartment.
I start pit at 6PM.
Using 10 lbs of lump charcoal I get temp regulated to 225 in cooking chamber. While pre heating split oak logs.
Around 7pm I add 2 preheated logs to fire. Burn till smoke is clean.
Replace logs in top section.
Add Brisket or Pork Shoulder Around 8 pm. Damper is about 1/3 open. Cook till 10pm.
Load all preheated wood into firebox. Close damper all the way. Smoker will hold 225-275 for 8-10 hours.
I monitor the ambiant and food temp with a Webber Igrill 2. I set alarms on my iPad to wake me if anything goes out of those ranges.Or if food reaches desired doneness.
I start pit at 6PM.
Using 10 lbs of lump charcoal I get temp regulated to 225 in cooking chamber. While pre heating split oak logs.
Around 7pm I add 2 preheated logs to fire. Burn till smoke is clean.
Replace logs in top section.
Add Brisket or Pork Shoulder Around 8 pm. Damper is about 1/3 open. Cook till 10pm.
Load all preheated wood into firebox. Close damper all the way. Smoker will hold 225-275 for 8-10 hours.
I monitor the ambiant and food temp with a Webber Igrill 2. I set alarms on my iPad to wake me if anything goes out of those ranges.Or if food reaches desired doneness.
- Chasdev
- Outlaw
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Re: Cooking Overnight/ Sleep
I tried something similar and due to the air inlet being shut down the smoke produced was dark and stinky, which imparted a really bad taste to the meat.
The key to great tasting meat is that the fire burns clean with small flickering flames burning the whole time.
Coals produce heat to cook the meat, flames produce smoke to flavor the meat.
Hate to be the one to say it too many times but Franklin gives an excellent explanation on the science of smoking meat in a stickburner, how to build and maintain a fire is key to success.
The key to great tasting meat is that the fire burns clean with small flickering flames burning the whole time.
Coals produce heat to cook the meat, flames produce smoke to flavor the meat.
Hate to be the one to say it too many times but Franklin gives an excellent explanation on the science of smoking meat in a stickburner, how to build and maintain a fire is key to success.
- Mule rider
- Rustler
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Re: Cooking Overnight/ Sleep
I feel if you are going to invest in an expensive piece of meat why wouldn't you invest the time to smoke it right. When I do a catering job I have to stay up all night to make sure everything is good. On one cook it rained over an inch in one hour. Had a real problem keeping temps up. I never want to try to explain a bad cook to someone who's paying for a good meal. Like K.A.M. said sleep is over rated. If you are going to do it with a stick burner take the time to do it right.
- PinoyPitmaster
- Cowboy
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Cooking Overnight/ Sleep
i also had stick burner very similar experience refuel every hour to 1.5 hours until i hit below 60 and lower ambient temps then it was every 20-30 minutes refueling.
A cheap but maybe not so pretty solution is wrap it in water heater insulation. It Extended refuels for me to 2-3 hours depending on ambient temp
I also wrapped my pellet and it augered less..
Sent from my iPhone using Tapatalk
A cheap but maybe not so pretty solution is wrap it in water heater insulation. It Extended refuels for me to 2-3 hours depending on ambient temp
I also wrapped my pellet and it augered less..
Sent from my iPhone using Tapatalk
- Smoking Piney
- Outlaw
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Re: Cooking Overnight/ Sleep
I'm lazy and like my sleep.........
My Assassin is gravity feed with a fan controller - put the meat on, make sure it's stabilized, and get some sleep. It holds temp rock solid for hours, even in a blizzard.
My Assassin is gravity feed with a fan controller - put the meat on, make sure it's stabilized, and get some sleep. It holds temp rock solid for hours, even in a blizzard.
John - Hopelessly addicted to smoking and grilling.
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