I'm training tonight for next weekend, as we're having 5 other families coming over next Saturday for a cookout. So tonight I'm mirroring my plan for next Friday night-2 pork butts totaling ~13lbs overnight, low and slow. Just put 'em on about 30 minutes ago-dome is steady right now @ 275, grid @ 207 and dropping very gradually, and an Arctic Panzer Wolf imperial IPA poured. I'll be up for at least a couple more hours to monitor the heat-pretty wired anyways. The Panzer Wolf will ensure I will get to bed tonight @ about 11%.
My plan for next week is to knock out a couple butts overnight, then throw on some ribs after that. Once they look good, I may try the moink balls and then I'll add some sort of interesting veg-thinking corn on the cob or maybe grilled romaine/cabbage. I'm not sure what the fuel will look like during all that, so this is an important test run tonight. I don't have any special racks or extended grids-just the plate setter.
Any advice on fuel and re-fueling in such a long cook? Keys to overnight success? I'm scared of the fire going out during the night, of course. How about good, unusual veg ideas to finish up the cook?
The other key will be pacing the beer.....
It's an obsession, but it's pleasin'