First overnight cook!

[Alan Soden]

Been reluctant to do this without an ATC, but with the CB door, gasket kit, and probably enough gunk from use, have been very confident in maintaining temps recently.
Secret ingredient list:

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Fired up the 22.5 WSM around 10:30 and dropped this butt on around 11

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Dialed it in at 217*
Woke up this morning and it was sitting at 190. Not too bad I guess.
Left for church at 8 sitting at 221*, got home at 10 and was 219*
Have always had time constraints and never been able to do a authentic "low & slow", so eager to see if there's a big difference!

 

[Derek_Marsh]

Gotta love how the WSM can hold the temps! Last overnight I did help 235F for 8 hours straight. Didn't even have to wake up to check it, because the Maverick alarm never went off!

Good luck with this one. Looks like it will be good!

 

[Bill Schultz]

Can't wait to see how that puppy comes out

 

[Tony R]

Waiting patiently for final results. Don't forget the action shots.

 

[Alan Soden]

12 hours in - WSM chugging along at 221*, butt @ 167* internal. To wrap or not to wrap? Going to try no wrap!

[/url] IMG-20130908-00085 by adsoden, on Flickr[/IMG]
Scored the fat cap a little to see if the flavors melt into the meat any more.
Dropped a bird on the bottom rack breast down - usually butterfly them but today seems to be the day to try new things...

[/url] IMG-20130908-00084 by adsoden, on Flickr[/IMG]

 

[Chris Lynch]

Looks great so far. I'm with you on the no foil. If you have the time why bother.

 

[Gregory R]

Lookin good so far Alan!!

 

[Paul Kastner]

Going to be good.

 

[James Lake]

Looking good Alan...you will love this cook!

 

[David]

I've never done an overnight, as I just get up a tad earlier, but your cook seemed to go well.......I don't foil unless I need to speed it up, but usually 10-12 is all I need anyway.................Congrats on the overnighter......................d

 

[Alan Soden]

ruh roh. 183 internal temp. 219* top grate, vents fully open. time to add fuel. that bird really sucked the life out of the coals, had to start tweaking the vents shortly after adding it. is there any trick to add coals without covering the food in fine ash?

 

[RogerS]

Looking good

 

[Mike Coffman]

Looks like this will be an amazing cook Alan!

 

[Alan Soden]

ok so how to add coal without coating food with ash - put on the gauntlet gloves and took the whole top off -

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shook the charcoal grate violently, this is what was left:

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added about 1/2 chimney...

[/url] IMG-20130908-00090 by adsoden, on Flickr[/IMG]
spiked to 275*, so closed things up and backing it back down. getting close to 195* internal though!

 

[Bill Schultz]

Thank God for gloves heh! I usually just add with tongs from a chimney starter, but that works

 

[Tim McCann]

Finished pics are going to be good.

 

[Alan Soden]

Well that was a long time coming -

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you deserve a rest, so foiled and into the cooler you go.

IMG-20130908-00092 by adsoden, on Flickr
now the bird goes on top and gets the real therm - just looking for 165* then wrap it n rest it...

[/url] IMG-20130908-00093 by adsoden, on Flickr[/IMG]

 

[Bill Schultz]

Gorgeous stuff, love those colors

 

[MattP]

Looking GREAT thus far!

 

[Ed M.]

Looks fantastic, Alan! Can't wait to see the finale!!