Overnight Cooking Advice

civil eggineer

I read so many posts about fires going out and possible ruined meat. The egg does an incredible job at maintaining constant temperatures but is not immune from Murphy's Law. Changes in wind direction or lump going out are all real possibilities. If you are not using some type of temperature alarm or digiQ you need to periodically check on things during the night. Every 2 to 3 hours you need to eyeball the dome temp and make adjustments if necessary. All these butts and briskets going to waste over bad cooks makes me sad and is a crying shame. Get responsible people!

NJ-GrEGG

I make sure my EGG has been stable for at least 1 hour before I put the meat on. After I put the meat on I wait another hour or so befor going to bed. If I tuck in at 11pm, I find myself getting up for a 'confidence check' at 2am. After that I will probably get up one more time at 5am. If everything is going fine, which is often the case, then I go back to bed until mid morning without any worries.

I want to get a $40 wireless meat thermometer. They have a range of about 300 feet which is enough for me to put by my bed. That way I can eyeball the meat temp without gettin up.

Unknown

What are you? Egg police?