Overnight Cook

BGnogin · January 2016

Hello All,

Purchased a Large egg just before the new year and have a done a few cooks already (ribs, wings, pork loin) pics below. I am getting ready to do a pork butt and plan is to do it overnight. Few things I have been thinking about since this will be my first run and would love the feedback:

- Cold weather. I live in NY and the temperature will be in the 20s. What should I consider when setting up the cook for the cold temperatures and has outside temp ever been an issue for others?

- Animals - Has anyone ever had an issue with animals interfering with overnight cooks? I have a fenced in yard and it is winter so the bear are hopefully hibernating.

Looking forward to sharing my experiences and learning from all of you.

Image: https://us.v-cdn.net/5017260/uploads/editor/np/gndh9m8czzvx.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/32/kigo1yggvneg.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/bl/wjyx28qwfxo5.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/0r/nwz9qkbc4l1r.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/pu/blxbyb1axx96.jpg

bgebrent · January 2016

Nice looking cooks!! The egg will be a champ in cold weather, just be sure you're stabilized where you want the temp to be. As far as critters, never had a problem but there aren't bears around where I egg. Interesting question. Welcome.

blasting · January 2016

Welcome, and those are some great looking cooks.

I'm wondering if any critters have messed with eggs as well.

lousubcap · January 2016

Welcome aboard and enjoy the journey. And as above, the outside temp just means it will take a bit longer to warm up the ceramics but then away you go.
Great start right there.
Regarding the overnight-stable temp is a relative term but your BGE will likely have a sweet spot somewhere in the 240-260*F calibrated dome temperature range. Give yourself a good 45 minutes with no vent movements before loading up the pork butt. And load the lump well up into the fire ring before lighting.
If you want to avoid the over-night (unless you have a controller) right out of the gate, then you can run at around 270-290*F for the cook and see about an hour/lb cook-time with the option to dial it up even higher if necessary.
There is also the turbo butt cook (give the search feature a go) which can make it an even quicker cook. FWIW-

BGnogin · January 2016

Thanks everyone. One thing I forgot to mention is I use the kick ash basket. Should I take this out so I can get more lump in for the cook?

lousubcap · January 2016

I don't have the KAB but if you load up into the fire ring you will be just fine with the basket.

Jeepster47 · January 2016

One of the advantages of the KAB (like the HiQue, Fishbone, etc.) is that it helps alleviate clogging of the OEM fire grate holes and your fire going out. You have taken the grate out haven't you? I use a large and a KAB (no grate), fill with lump to the bottom of the fire ring notches, and have never had problems running out of lump. There is no prize for ending the cook with minimal lump in the egg ... any left over lump goes into the next cook.

You'll use a little more lump during the winter than during the summer heat. The air has to be heated a little more to burn the lump and the exterior of the egg will shed a few more calories of heat. Probably won't notice the extra lump usage though.

BGnogin · January 2016

@Jeepster47 I have not taken the fire grate out on any of my cooks so far

johnmitchell · January 2016

Those are some awesome looking cooks..Welcome..

Jeepster47 · January 2016

Since you just bought your KAB, I suspect you have the one with larger diameter rod ... ~1/4" for the handles and ~3/16" for the rest of the basket. If so, there is no reason not to pull the OEM grate out of the egg. If you have the thinner rod that came with earlier baskets, then some folks hesitate to remove the grate. I've been running a thin rod KAB on my large for over a year without the grate and have had no problems with sagging.

Experiment with it before you do your overnight cook and see what you think. I believe it helps contribute towards maintaining a constant pit temp. See if you agree!

Oh yes, please pardon my manners, those are very good looking cooks. Looks like you're already experimenting ... with ribs done two ways. My families favorite is Oakridge Deliminator Sweet Rib Rub with a 5% addition of cinnamon. Found that out by doing side-by-side comparisons of the different rubs. Also, did a side-by-side of foiled vs not foiled.

Overnight Cook

Comments

Categories