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Anyone do Overnight Smokes? - Page 3

post #41 of 52

here are some thoughts:

 

see what you can do about using some form of minion method to build long predictable fires. After we got a basket, controlling airflow made long burns far easier 

 

most people love lump: 1) it tastes better to some 2) it produces FAR LESS ash 3) some feel it burns hotter (buying cheap lump may lead to FAIL results, Walmart out here sells Royal Oak cheap enough we use it commercially)

 

don't forget the stall, there are lots of different beliefs out there, pick one and stick with it. stalling meat can take FOREVER to finish, having some understanding (again, pick your own favorite theory) will help you deal w/ stalling (hint, we blast through it with a temp increase, amazing what one more pecan split does)

 

if we are cooking for a set serve time, we shoot for a substantial rest time 'pre-serve', in our experience, you really can't tell the difference between meat that rested an hour and meat that rested for 3, IF YOU MANAGE the temps properly. I also "smoke" a piece of granite about the size of 2 or 3 bricks (weighs more) so I can pre-heat a cooler and add more heat if I feel we need the heat later. Wrap it in foil and watch out, I watched a guy drop a firebrick (where I got the idea) in a cooler and it re-emerged through the bottom in no time, funny except it was his favorite cooler :-(

 

depending on how your temps are running, you can reduce fuel consumption by putting insulation on the cooking part of the pit. we use a GI blanket or two....less fuel used can mean less smoke....be alert, don't get hurt :-) and get an OLD blanket, mine are old stained WWII issue, the new one might have a synthetic blend ?????

 

-----2 or 3 cents worth

 

Tom

post #42 of 52
Good info. Well aware of the stall, I'm from the "trust the thermometer, it's done when its done camp". I'm unfamiliar with the minion method,I'll have to look that up.
post #43 of 52

I use the water method to check on the smoker overnight.

 

Just before laying down, drink a big glass of water.

 

Wake up, pee, check on smoker.

 

Repeat.

 

I get up every 1-1.5 hours.

 

I have the temp alarm set as well.

 

This way I am somewhat personable towards the guests the next day.

post #44 of 52

I smoke for 8-10 hours on my Horizon Smoker to internal temperature of 160-165 degrees. Then wrap in foil in put in refrigerator. Then next day in oven for 3-4 hours to get internal temp of 203 degrees then let rest in cooler before serving. Comes out great every time and you do not have to stay up all night.
 

post #45 of 52

Take this advice with a big grain of salt and use you best judgement as I am unfamiliar with your smoker!

 

With that said It is definitely easier to start will less pre-lit coals and add more if you need it than to try and cool down a hot fire. I would say fill the firebox with mostly unlit coals and try starting it with a 1/4 chimney while keeping most of your vents closed or barely cracked to see where the temp level out and open them up accordingly to get your temp where you want it. I have a feeling you wont need more lit coals to hit your target temp it will just take a little bit longer to get there.

 

As far as lump vs briquettes go I don't think you can go wrong either way it really comes down to your preference and what your smoker likes best. If you have had good luck using kingsford I would just stick with it and wait til you have a day to waste experimenting with lump opposed to spending all night getting acclimated to a new fuel on your first overnight run.

 

Hopefully that helps and hopefully this very generalized advice doesn't end up causing you a huge headache! (in the event that it does, re-read my disclaimer sausage.gif) 

 

good luck!

post #46 of 52

very good advice, not general at all.  makes perfect sense.  I can always fire up another chinmneys worth of hot coals if I start out slow but it's a mutha fer reducing heat on a fire.  I'm kinda doing a lot of things wrong here.  I'm making a few mods to the smoker and then debuting it for a big july 4th party.  like you said, I should have tried these things on their own first.  ultimately, I'm sure I'll figure it out.  probably wont go overnight with it though,  I'll start the pork shoulder at 6 or 7 am and if it's not done til midnight, so be it, there may still be people here partying!  I will just plan to have more grill stuff on hand

post #47 of 52

Dont worry about it man you got this! your smoker looks well enough seasoned to go out on a limb and assume you know it pretty well at this point. Just use your best judgement and everything will turn out A-OK!

 

The one thing I will warn you about over night smokes, and this really applies more during winter or if you live somewhere that gets exceptionally cold at night in the off season. But that is you will consume substantially more fuel maintaining the same temp you would during the day (this may be a bit redundant and super obvious to most) but I didnt even take that into consideration when I did my first winter overnighter and was unpleasantly surprised when I found myself adding more fuel a whopping 7.5 hours in at 2:30 am...! bear in mind I have run my 18.5 wsm up to around 18 hours @ 225 in the summer time on a single ring of charcoal....

 

good luck! 

post #48 of 52

Yes, but.....I enjoy evening smokes. I have started as early as 6:00 AM and gone to midnight and/or I have started at midnight and gone to 4:00 PM in the afternoon. I am 70 years young. I enjoy this. This is fun to me. I can snooze in between if I have to and stay up and watch some really good movies that they do not show in normal hours like on Turner Classic. It provides a bit of excitement to an old guy's life. 

 

I can even make a small pot of coffee, sip on a Grande Mariner, and smoke a cigar. 

 

Then I can look at the distant lights, the stars in the sky, and sounds of night.

 

Have a great fourth of July!

 

Ed

post #49 of 52
Quote:
Originally Posted by veryolddog View Post

Yes, but.....I enjoy evening smokes. I have started as early as 6:00 AM and gone to midnight and/or I have started at midnight and gone to 4:00 PM in the afternoon. I am 70 years young. I enjoy this. This is fun to me. I can snooze in between if I have to and stay up and watch some really good movies that they do not show in normal hours like on Turner Classic. It provides a bit of excitement to an old guy's life. 

 

I can even make a small pot of coffee, sip on a Grande Mariner, and smoke a cigar. 

 

Then I can look at the distant lights, the stars in the sky, and sounds of night.

 

Have a great fourth of July!

 

Ed

Love it!  I'm exactly half your age and hope to be doing the same!

post #50 of 52

we used to do a lot of overnight smokes in my younger days , and always had a great time with some great friends , and to me that is what cooking is all about , but now that we have all gotten older nobody wants to stay up all night .

 I used to cook every year for our Christmas dinner at work , which usually consisted of 100 chicken half and 2 or 3 shoulders , but the last 2 years I couldn't get anyone to help out so now we cater the event , and there is no comparison to the quality or taste of the food , all of the guys try to get me to do it again but its really too much work for one person., especially when you work all day the day before.........dang I sound like an old man now...lol

post #51 of 52
Quote:
Originally Posted by veryolddog View Post

Yes, but.....I enjoy evening smokes. I have started as early as 6:00 AM and gone to midnight and/or I have started at midnight and gone to 4:00 PM in the afternoon. I am 70 years young. I enjoy this. This is fun to me. I can snooze in between if I have to and stay up and watch some really good movies that they do not show in normal hours like on Turner Classic. It provides a bit of excitement to an old guy's life. 

 

I can even make a small pot of coffee, sip on a Grande Mariner, and smoke a cigar. 

 

Then I can look at the distant lights, the stars in the sky, and sounds of night.

 

Have a great fourth of July!

 

Ed

 

 

I like your style ed!  icon14.gif 

post #52 of 52

Always do overnighters. Set my PID for 220 put in 10hrs. worth of pucks and go to bed. They turn out great even without foiling them. Have done 8lb. butts to 16lb briskets. Never a problem.

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