First time with Foil


 
L

Lou Pederi

TVWBB Member
Friday I plan on doing my first overnight cook with no water and using foil. What should i expect with the temperature and how many coals should i start with. I typically fill water pan and get about 1/2 Chimney full of lit coals on top of unlit coals to get temp at 250ish. I dont want to screw this up so looking for advice. Thanks!

Lou
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lou Pederi:
Friday I plan on doing my first overnight cook with no water and using foil. What should i expect with the temperature and how many coals should i start with. I typically fill water pan and get about 1/2 Chimney full of lit coals on top of unlit coals to get temp at 250ish. I dont want to screw this up so looking for advice. Thanks!

Lou </div></BLOCKQUOTE>

Lou, are you going with straight foil or are you putting something in the pan? (sand, bricks, saucer or foil balls)? In either case, start of with 10-15 lit coals, unless it's very cold, if so start with 20 lit coals. Leave all vents open 100% until the dome temp hits 200º, then shut all bottom vents down 75%. Temperatures will initially drop a few degrees, but will gradually begin to climb back up and should settle around 250º. Shoot for a temperature range, I generally aim for a range of 245º-260º.
 
What are you cooking? What temp are you shooting for?
In general I would go with a full ring of unlit then add about 10-15 lit to that. I have everything ready to go. Center and top together with meat on. Add the lit and shut the vents down when she gets to 200. If she's coming up fast shut down sooner. See where she settles in at. then start opening vents to reach your target temp. Remember with no heat sink the temp can rise pretty quick, and it may be harder to get temp down. As long as you catch that temp on the way up you'll do great. Good luck. And don't forget the pics.
graz
 
I am doing a Pork Butt. I would like the temp to be around 250. Which for me is a lid temp of 265. I seem to produce the best food at that temp if my thermometer is correct. I am only foiling the pan. Are there advantages to putting foil balls in the pan. The goal for me is to use the least amount of anything. I want to get away from the water in the pan and see how the food turns out. Thanks
 
I'm not sure about the foil balls. I don't know whether they act as a sink or just to take up space so you don't need as much foil to cover the pan. Personally I use the clay saucer and have never looked back.
 
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