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Overnight cooking

GnorwoodjrGnorwoodjr Posts: 2
edited December 2011 in Root
I just got a large BGE as an early Christmas present and wanted to try and cook a turkey overnight. I wanted to see if anyone could give me some tips. I come from the world of the metal weber smokers and have never been able to do a long cook without checking the fire every hour to make sure it maintains it's temp. How long can I leave the egg and expect it to maintain it's temp? Also, will it matter that it gets into the mid 30's at night? Any tips anyone can give me would be well appreciated......thanks in advance!

Comments

  • gerhardkgerhardk Posts: 771
    edited December 2011
    The turkey I cooked was done in less than 5 hours so I am not sure an overnight cook is appropriate for a turkey. Mine was done with a 350 F dome temperature. Turkey is very lean so I would not think it would do well for a low and slow type cook. The outside temperature should not affect anything other than the initial time it takes to bring the egg to a stable temperature and even then not too much.

    Gerhard
  • ShiffShiff Posts: 1,097
    I also agree that a Turkey is not normally done as an overnight cook.  Also, I cook all the time during the Winter with temperatures below 30 degrees and it has no effect on cooking.

    One good tool to own for overnight cooks is a remote thermometer which you can put next to your bed and check the temperatures during the night without having to go outside.  Most have alarms that you can set to alert you if temperatures drop or climb too much.  I have  Maverick ET732 which has 2 probes - one for the meat and the other for the pit temp.  Costs about $60.
    Barry Lancaster, PA
  • Agree with the above comments, turkey's not normally an over-niter. I do smoke cut-up turkey for the smoke flavor, indirect at 250*, takes 4 hours or so to get to 170* range. Has good flavor but not as moist as normal. For over nite cooks, the remote thermometer with alarm settings is really great. However, if the egg is stable at temp, the alarm porbably won't go off. Always a good thing.

     

    Barry

    Marthasville, MO

  • Doing a 12 lb turkey right now. Outside temp is 30°. It's been on for 1 hr and breast is at 130°. Pit temp is 300°. Using fruit wood for smoke. I might drizzle a little honey on half of the bird for the last 30 minutes. Smells good.

    Big Lake, Minnesota

    Large BGE, Stokers, Adjustable Rig

  • I did a 15lb turkey on thanksgiving it took 3 hours at 300 I toweled for about an hour
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