Overnight Cook Help
I'm doing a big cook in June, and thinking about setting the pit up for a cook overnight, so all of the food will be as fresh as possible and not have to hit the fridge any.
I read about everyone doing overnight cooks, but I just don't see how it's possible. I have a 36 Lang, and it holds temp GREAT, but it definitely won't for 5-6-7 hours for sleep.
Right now, I'm cooking with charcoil and pecan logs. If I'm rolling with straight wood would that give me a longer burn time? If I get some hardwood or something will that extend those times that would let me sleep and cook at the same time?
I haven't done a cook with pure wood yet (because I haven't been able to find any). So I really don't know how it cooks with all wood.
Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), Char-Broil Commercial Series 4 Burner gasser
Thermapen, Maverick ET73, Maverick ET72
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