This weekend I'm going to do an overnight cook. There is supposed to be very little wind but its supposed to get down to around 30 during the night. How will this cold temp decrease the time the coals stay lit. I don't want to wake up and the fire is out. Anyone have any ideas?
Doing a butt overnight in the cold. Questions
- Thread starter John_H
- Start date
Michael O'Neal
TVWBB Member
John,
Don't know what kind of cooker you will be using but I've done a butt on my 18.5 WSM under similar conditions. I had to open the bottom vents a little more to keep the cooking temperature up which naturally increased my fuel consumption some. I started with a full pan of regular K-blue (Minion light) and when I pulled the meat off after about 11 hours and shut it down, there were still burning coals left. I never had to top it off with additional charcoal and it held about 220-230 degrees the whole time.
Don't know what kind of cooker you will be using but I've done a butt on my 18.5 WSM under similar conditions. I had to open the bottom vents a little more to keep the cooking temperature up which naturally increased my fuel consumption some. I started with a full pan of regular K-blue (Minion light) and when I pulled the meat off after about 11 hours and shut it down, there were still burning coals left. I never had to top it off with additional charcoal and it held about 220-230 degrees the whole time.
Did an Overnight 12# of butt cook in the kettle. Low was about around 40, not much wind. Minion method. Not even 3/4 of a bag of KFB, Pan in the middle to catch drippings. Top Vents wide open, bottom vents about 1/8th inch open. Got temp up to about 220 - 235 and let it settle in. Never looked at it again. Got up in the morning and it was at 210ish. Pulled off at Internal Temp of 190 and wrapped it and coolered it Was outstanding meat.
Another one for you.
Did a cook one Sat. Wind blowing like hell, temp was 39, wind chill was ??? Got grill up to temp, same configuration as above. temp fluctuated from 215 and 260. Meat was AWESOME.
Point is, get to know your cooker, you'll know where you need to be. Both scenarios I had fuel left over and used on the next cook. Either way, It's not the Cooker temp, its the Internal temp that tells you when its done.
Another one for you.
Did a cook one Sat. Wind blowing like hell, temp was 39, wind chill was ??? Got grill up to temp, same configuration as above. temp fluctuated from 215 and 260. Meat was AWESOME.
Point is, get to know your cooker, you'll know where you need to be. Both scenarios I had fuel left over and used on the next cook. Either way, It's not the Cooker temp, its the Internal temp that tells you when its done.
Gary S
TVWBB Guru
If you are using a WSM I don't think the burn time will change much ( unless the wind comes up)but the grill temp of the smoker likely will. With a butt they are pretty forgiving. I would fill up the ring with whatever fuel you are used to using, open everything up, use about a half a chimney of lit and let it go. You're not likely going to hit 275 in any event, if you use water it will be less than than that and there should be enough fuel there to last the night so you should be good.
Monty House
TVWBB Pro
In a WSM? Non issue
Robert D Wise
TVWBB Member
Silver bullet jacket and Digi Q!
Michael O'Neal
TVWBB Member
Yep, in general that's how it works until the fuel runs out. More air makes the charcoal burn hotter/faster which means higher cooker temperature. Maybe I don't understand your question.
Patrick Sullivan
TVWBB Fan
To me, 30 degrees is nothing. I do them in the winter in MN at below zero temp. Just make sure you block the wind and you'll be fine.