Overnight cooking/Long cooking

[ifrech]

Has anyone done this with the smokenator? Let me be clearer, is there a way to set up the smokenator to make sure the temperature resists 6-7 hours at 225ish, so I can set it up overnight and have brisket/beef shank/other long-cook-meat as an afternoon meal without going sleep deprived?

The biggest problem I've had is ash clogging the bottom vent, but I've been using lump so far, so maybe using briquets can help. But, I wanted to ask if someone has had any experience doing this.

Thanks.

[1luckytexan]

I doubt it holds enough fuel. (though, I have been surprised at how long it can go - I use Stubb's briquets when I can get them, otherwise, Kingsford Competition)

best suggestion would be to try using a timer, and take 100 minute or so 'cat naps' and check the pit. It is very difficult to get decent sleep under 90 minutes or so (but, a 15-20 minute 'power nap' can be refreshing - all this has to do with sleep cycles, you can look it up).

maybe refresh water and sweep ashes every 90 - 110 minutes, add fuel on alternate cycles or as needed?

I used a schedule like this with my big pit - it works OK, the reality is that i usually only got 1 or 2 of those long naps. You may have better luck.

the other approach would be to smoke for 3-4 hours or so, then finish in the oven - many people do that.

[ncsmoker]

1luckytexan makes good points.

The SN will only hold about 6 hrs. of briquettes, 4 before adding more. It also needs occasional tending. Say 90 minutes to stir the coals to knock the ash off. You will need to add new coals and clean the ash from the bowl every 4-5 hours. You can get a bread pan to put a larger amount of water in it to keep from refilling it so often.

Another option might be to get smaller brisket flats of say 5-6lbs and get up at 5am and they should be ready at 6pm.

A brisket is the crown jewel of barbequing it takes planning and patience. 1lucky mentioned smoking and then finishing in the oven. I have done this. I will smoke the day before for 6 hours and then wrap in foil and a blanket and towels and put in a cooler and hold over night. Then get up unwrap add a little beef broth and put in the oven until it is done. I only use oak on my briquette, mesquite is to harsh for me. These are the two woods most commonly used in TX. As far as smoke I have gone as long as 10 hrs with it on a packer brisquet and not over powered the meat but 6, 4 for flats is good place to start.

Tom

[ifrech]

That's the one thing I don't like about the SN. The constant need to refuel it. It wouldn't be so bad if it didn't involve opening the lid every hour or so.

Thanks for your answers.

[ncsmoker]

All smokers need to be refueled occasionally, even the big commercial ones used in restaurants and the big barrel smokers used by championship teams. I have been to both and watched there processes. Even Traeger pellet and Bradley disk smokers need refilling. Getting 4 hrs before refueling is not a bad turn over for refueling. I just sweep the hot coals to the center and load the new coals through the round holes. I can get about 40 new coals in.

[1luckytexan]

yeah, unless you are using electric or propane (or maybe a pellet or 'biscuit' pit ?) - refueling is part of butt and brisket Q-ing. If you can train a helper, you might only lose 1/2 night's sleep.

good point above about mesquite - it's awesome for fajitas or maybe thin burger patties - burns hot and plenty of flavor for short-term exposure. BUT, WAY too -um- 'greasy/strong for the time it takes to BBQ. I prefer Hickory on butts and briskets - just for the first few hours. pecan is nice also - if I was forced to switch to a single flavor wood, it would be pecan. , we tend to use it for poultry and some other pork cuts. Certainly the fruitwoods are nice.

Oak is the Queen of smoking woods, Hickory is the King - but Pecan may be the Emperor of the Universe, it's good with everything.

lately, i have been GRILLING with cherrywood - I think it's nice for burgers. Just bought the first bag of mesquite chips in a few years - but, it's for a planned fajita dinner coming up.

[freedomkygriller]

Long time listener, first time caller.

I've had trouble keeping a hot grill with my SN. I have Weber Kettle 22" and I usually smoke pork butts and ribs. I was cooking some ribs this weekend, and was wanting to keep the temp around 275, but, could not, for the life of me, get the temp to stay about 235-240. I have my vents on the lid wide open (I normally do this when smoking) and my bottom vents 1/4 open. I usually do a chimney that is just about completely full when I pour it into the grill. It's like they're flaming orange and then when poured into the SN, it's like they go gray ash and start dropping temp.

This has happened a couple of times here lately that I've been smoking...it just takes a TON of coals to keep it going. Am I doing something that sounds wrong? I keep the ash out of the bottom tray, move the ash around, etc.

I'll hang up and listen.

[ncsmoker]

Nov 14, 2016 11:12:43 GMT -5 freedomkygriller said:

Long time listener, first time caller.

I've had trouble keeping a hot grill with my SN. I have Weber Kettle 22" and I usually smoke pork butts and ribs. I was cooking some ribs this weekend, and was wanting to keep the temp around 275, but, could not, for the life of me, get the temp to stay about 235-240. I have my vents on the lid wide open (I normally do this when smoking) and my bottom vents 1/4 open. I usually do a chimney that is just about completely full when I pour it into the grill. It's like they're flaming orange and then when poured into the SN, it's like they go gray ash and start dropping temp.

This has happened a couple of times here lately that I've been smoking...it just takes a TON of coals to keep it going. Am I doing something that sounds wrong? I keep the ash out of the bottom tray, move the ash around, etc.

I'll hang up and listen.

Okay here is what you need to do open the bottom vent to 3/4 and close down the top vent to 1/4 open adjust your temp by opening or closing your top vent. You can also if absolutely necessary open or close the bottom vent. I did a brisket last week with the bottom vent fully open and the top vent nearly closed and maintained a 250 degree temp. I use regular Kingsford charcoal. I stir the coals every hour and remove the ashes every 3 hours after stirring. I restore the coals as needed every 3 to 4 hours.

Good luck

Tom

[1luckytexan]

I admit I will close the bottom vent some (1/3 open or so - I made some scratch marks above the sweep-handle slot) it seems to help on windy days.

But the primary temp control is the top vent as mentioned.

Also, the lid needs to fit well and no, or very little, smoke should be escaping from the rim. I mistakenly left a Weber tool rack in place when i began using the SN and had trouble. Some folks even use document clips or other methods to better seal the lid to the bowl.

[freedomkygriller]

Nov 16, 2016 13:59:45 GMT -5 ncsmoker said:

Nov 14, 2016 11:12:43 GMT -5 freedomkygriller said:

Long time listener, first time caller.

I've had trouble keeping a hot grill with my SN. I have Weber Kettle 22" and I usually smoke pork butts and ribs. I was cooking some ribs this weekend, and was wanting to keep the temp around 275, but, could not, for the life of me, get the temp to stay about 235-240. I have my vents on the lid wide open (I normally do this when smoking) and my bottom vents 1/4 open. I usually do a chimney that is just about completely full when I pour it into the grill. It's like they're flaming orange and then when poured into the SN, it's like they go gray ash and start dropping temp.

This has happened a couple of times here lately that I've been smoking...it just takes a TON of coals to keep it going. Am I doing something that sounds wrong? I keep the ash out of the bottom tray, move the ash around, etc.

I'll hang up and listen.

Okay here is what you need to do open the bottom vent to 3/4 and close down the top vent to 1/4 open adjust your temp by opening or closing your top vent. You can also if absolutely necessary open or close the bottom vent. I did a brisket last week with the bottom vent fully open and the top vent nearly closed and maintained a 250 degree temp. I use regular Kingsford charcoal. I stir the coals every hour and remove the ashes every 3 hours after stirring. I restore the coals as needed every 3 to 4 hours.

Good luck

Tom

Ok, thanks for the advice.  Seems that I had it kinda backwards there.  Will definitely try soon.  We're gonna get some colder temps here in KY very soon, so I may wait until it warms back into the sixties to give it a go so I can get a more accurate temp instead of having another variable in weather temp to contend with.

[freedomkygriller]

Thanks ncsmoker, took your rec's and the WK worked like a charm.  Held much more true to the 230-255 temps.  

[akshatmalya]

A big thank you for this detailed information about long cooking. It really improves my cooking skills.But I have questions related to cooking in the air fryer as I regularly use it for healthy cooking.
Thank you!