Overnight Cook Help

Cack · 01-07-2013, 02:38 PM

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.

Midnight Smoke · 01-07-2013, 02:48 PM

You will get a lot of help soon, all I will add is, do not sleep so long. Tend the fire...

fingerlickin' · 01-07-2013, 02:49 PM

I don't have a stickburner, but from talking with those who do, I think you'd be better off trying to get some smoke on it then just using charcoal instead of only wood. Maybe even building a basket. I believe when most stickburner guys talk about overnight cooks, it means they're up a few times feeding the fire.

flyingbassman5 · 01-07-2013, 02:51 PM

Quote:

Originally Posted by Cack

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.

The best trick would be to use a temp controller so you can get a couple hours of sleep. You will still need to get up and every 3 hours or so to check the fire and stoke it if needed. Overnight cooks take commitment and regardless of whether your cooker can go 20 hours at 225 with out touching it, most guys end up awake at multiple times of the night to check on it. The results are worth it though.

Cack · 01-07-2013, 02:52 PM

Quote:

Originally Posted by fingerlickin'

I don't have a stickburner, but from talking with those who do, I think you'd be better off trying to get some smoke on it then just using charcoal instead of only wood. Maybe even building a basket. I believe when most stickburner guys talk about overnight cooks, it means they're up a few times feeding the fire.

That's what I was thinking. I could get the temp up and it holds pretty steady for a solid hour or longer. I've seen people mention the air thing-a-ma-jigs but I don't think I want to go that route.

Hawg Father of Seoul · 01-07-2013, 02:54 PM

I set the alarm for every two hours. (or just run a drum)

Like some have suggested, you could buy/build a fire basket and use minion method or snake to extend those times.

BruceB · 01-07-2013, 02:57 PM

What is this thing "sleep" you speak of?

gtr · 01-07-2013, 02:58 PM

I just wake up really early and cook around 290. Seems to work out OK. I'm a little tired by the end of the day, but it doesn't bug me too much.

cpw · 01-07-2013, 02:59 PM

Running a Lang, there's no such thing as an un-attended overnight cook. You'll have to be up at a minimum of once every 2 hours, and most likely more often. Have you thought about getting up early and doing it hot and fast?

BBQ Bandit · 01-07-2013, 03:00 PM

Burning straight wood will involve a split every 30-45 minutes = no sleep.

Unless you use a charcoal basket/charcoal basket -every few hours.

The_Kapn · 01-07-2013, 03:01 PM

Details matter if you want any "informed" advice.

What meats??
What temps do you prefer or insist on??
What time does the meat need to be served??
If need be, do you have anyone capable of stoking the fire (not rocket science

) ??

From that, maybe a plan will evolve.
Without that, it is all just a shot in the dark.

Good Luck

TIM

Ackman · 01-07-2013, 03:06 PM

Well I have a Lang 36, I have to add a stick every 45/60 minutes, but I tend to cook at about 325 and really dont need to go over night, briskets done in 5 hrs and butts maybe 6-7 as a rule. so I can fire things up early AM, and lunch is ready

Cack · 01-07-2013, 03:07 PM

I need it to be done no later than noon, so I can throw the ribs on.

I suppose I could try to hit the bed extremely early and wake up around midnight to fire 'er up.

Jaskew82 · 01-07-2013, 03:08 PM

I think with a stick burner, you are pretty much stuck tending the fire. Nothing cooks like a stick burner but you have the put in the work.

Chef Country · 01-07-2013, 03:27 PM

I have a home built stick burner, when I do over night cooks I just stoke my fire up and it will run 2.5 to 3 hrs before my temps start to drop. When I plan on stoking up a fire all night I get a good fire going and I can cut down my air intake to keep temps steady for long runs

01-07-2013, 02:38 PM	#1
Cack is One Chatty Farker Join Date: 10-05-11 Location: Greenville, SC	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), 60" Weber Genesis E-330

01-07-2013, 02:48 PM	#2
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	You will get a lot of help soon, all I will add is, do not sleep so long. Tend the fire... __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-07-2013, 02:49 PM	#3
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	I don't have a stickburner, but from talking with those who do, I think you'd be better off trying to get some smoke on it then just using charcoal instead of only wood. Maybe even building a basket. I believe when most stickburner guys talk about overnight cooks, it means they're up a few times feeding the fire. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-07-2013, 02:57 PM	#7
BruceB is one Smokin' Farker Join Date: 12-09-04 Location: Utica, MI	What is this thing "sleep" you speak of? __________________ Good Talkin' With You Bruce 22 1/2" WSM and 18 1/2" WSM Weber 22 1/2" Kettle, Weber Jumbo Joe 18 1/2" Weber Genesis Gasser Treasurer, Great Lakes Barbecue Association

01-07-2013, 02:58 PM	#8
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I just wake up really early and cook around 290. Seems to work out OK. I'm a little tired by the end of the day, but it doesn't bug me too much. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

01-07-2013, 02:54 PM	#6
Hawg Father of Seoul is One Chatty Farker Join Date: 09-14-10 Location: Rogers, AR	I set the alarm for every two hours. (or just run a drum) Like some have suggested, you could buy/build a fire basket and use minion method or snake to extend those times.

01-07-2013, 02:59 PM	#9
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	Running a Lang, there's no such thing as an un-attended overnight cook. You'll have to be up at a minimum of once every 2 hours, and most likely more often. Have you thought about getting up early and doing it hot and fast? __________________ ________________ [COLOR=Orange]Outlaw 2860 Porch Model[/COLOR] Lang 84 Deluxe Yoder YS640 Savannah, GA [URL="http://www.facebook.com/yesdearbbq"]Yes, Dear BBQ on Facebook[/URL] Proudly sponsored by Royal Oak Charcoal and [URL="https://www.atlantabbqstore.com/"]The Atlanta BBQ store[/URL]

01-07-2013, 03:00 PM	#10
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Burning straight wood will involve a split every 30-45 minutes = no sleep. Unless you use a charcoal basket/charcoal basket -every few hours. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

01-07-2013, 03:01 PM	#11
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	Details matter if you want any "informed" advice. What meats?? What temps do you prefer or insist on?? What time does the meat need to be served?? If need be, do you have anyone capable of stoking the fire (not rocket science ) ?? From that, maybe a plan will evolve. Without that, it is all just a shot in the dark. Good Luck TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

01-07-2013, 03:06 PM	#12
Ackman Full Fledged Farker Join Date: 04-26-10 Location: New Canaan, CT	Well I have a Lang 36, I have to add a stick every 45/60 minutes, but I tend to cook at about 325 and really dont need to go over night, briskets done in 5 hrs and butts maybe 6-7 as a rule. so I can fire things up early AM, and lunch is ready __________________ Steve ----------------- Ack-Que WSM 18" CookShack SM025 Lang 36 BWS Extended Party Humphrey's Battle Box and matching Pint

01-07-2013, 03:07 PM	#13
Cack is One Chatty Farker Join Date: 10-05-11 Location: Greenville, SC	I need it to be done no later than noon, so I can throw the ribs on. I suppose I could try to hit the bed extremely early and wake up around midnight to fire 'er up. __________________ Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330

01-07-2013, 03:08 PM	#14
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	I think with a stick burner, you are pretty much stuck tending the fire. Nothing cooks like a stick burner but you have the put in the work. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

01-07-2013, 03:27 PM	#15
Chef Country is one Smokin' Farker Join Date: 07-26-09 Location: Wellington, KS	I have a home built stick burner, when I do over night cooks I just stoke my fire up and it will run 2.5 to 3 hrs before my temps start to drop. When I plan on stoking up a fire all night I get a good fire going and I can cut down my air intake to keep temps steady for long runs __________________ Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build