Well, attempted my first overnight cook last night

Souldaddy

Had the temp set perfectly at 225, then at some point early this morning it started raining. Went out to check on it an hour and a half ago and it was at 195.[p]All is/was not lost, as the butts were at 169 & 171 internal, so I just opened the vents a bit, stirred the charcoal, closed her up and crossed my fingers.[p]How do the rest of you deal with overnighters when there's the chance of rain (and your egg isn't under cover)? Just run a tad hotter on the front end?[p]Thanks,
Ryan

GrillMeister

<p />Souldaddy,[p]A BBQ Guru is the way to go to ensure a good night's sleep. I also use a Shanty Cap from Lowe's to cover the daisy wheel top and a foil pan to cover my guru before I go to bed at night (just in case is rains). The settup has worked great even when it has rained all night long. I use a 7" shanty cap so I can still adjust the vent.[p]Cheers,[p]GrillMeister

TRex

Ed,[p]Nice bongo drum beside the Egg. Somethin' to do while the Guru is makin' life easy? ;-)[p]Cheers,[p]TRex

thirdeye

<p />Souldaddy,[p]Here is my quick fix. As GrillMeister said, the guru makes overnighters easier. Was your 225° temp dome or rack? A 225° dome usually gives me a 200° or so rack temp which is still ok for doing butts, but if your target temp is 195° or so it will take some time to get there. I shoot for around 220° rack or 245° dome, and it easier for me to maintain.[p][p]I get a lot of white rain too and just bag up the guru control center in a zipper top bag.[p]~thirdeye~

GrillMeister

TRex,[p]Actually, that's a planter with the the circle I cut out of my Egg Transporter for the small BGE. I use it as a small table and to hold my Polder for overnight cooks.[p]

RRP

Souldaddy, the caps come in different shapes - here's mine from Menard's that looks like a coolie hat. BTW They sit over your daisey so that use is not hampered at all.



a word of caution however - as you can see from the underside these get extremely hot even at low temps so handle with care or risk searing your fingers.