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All the talk of how long the wsm can go on a load of fuel had me pumped up to try an overnight cook. Pork butt was on sale so I went with that. Trying out meijer brand. Full load of weber coal and apple wood. About an hour in and the fabled inaccurate dome thermometer is reading exactly what the maverick is.

(https://uploads.tapatalk-cdn.com/20170917/62f1b6bb6cf6fb0990c0bdef9002c260.jpg)
(https://uploads.tapatalk-cdn.com/20170917/bd0106d0fbe815d5aee4a33c77ea9266.jpg)


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This will be sooooo good.


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I remember my first overnight. The nervousness, the giddy anticipation, the unrealistic expectations, the neglected meat, anticlimactic ending, the weird aftertaste, the neighborhood shame afterwards, the uncomfortable explanations later on.

Oh wait you're cooking food instead, right?

Now that's some funny shit!

Enjoy that overnighter, Sean!

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Temp last night
(https://uploads.tapatalk-cdn.com/20170917/2a006e7d24a684b1fb53c8e069062afb.jpg)

Temp this morning.
(https://uploads.tapatalk-cdn.com/20170917/5854321fbb2d64a8093d64921de5a5b5.jpg)

They are at 177 internal and looking good. The wsm is working as advertised. I gave the coals a stir and time to make coffee.
(https://uploads.tapatalk-cdn.com/20170917/404eb6d4199e93fd45bb7487b51844fd.jpg)
(https://uploads.tapatalk-cdn.com/20170917/d0b6172b760fa89fa9ef93af1a86d301.jpg)


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25 degree drop over night, you can't do any better.  Nice

Amazing! Great color. I really need to find a cheap wsm.


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(https://uploads.tapatalk-cdn.com/20170917/c51feb21a758b343274284539931e53c.jpg)

(https://uploads.tapatalk-cdn.com/20170917/833f56d78d70b467cc0fd3ddd8a0dd18.jpg)

My first overnight as well. There was a forecast of rain so I guided the thermo wires under the 18in (it was a free pickup) to keep it water out tight :)

I haven't tasted yet, still a couple hours to go, I just foiled it though. Started the fire at 10pm.. adjusted till temp at 11pm and put the meat on. Started at 250 and I woke up at 7 and it was hovering around there. Very happy compared to my old crappy smoker.. this is only my 2nd time using the WSM.

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That's a great idea using the 18 to house the thermometer.  I was doing the same things at the same times you were. I was maybe 1/2 hour behind. The internal is in the 180's right now. That's a whole lot of cajun bandit door on that 22.


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Quote from: mhiszem on September 17, 2017, 04:28:56 AM
Amazing! Great color. I really need to find a cheap wsm.


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I got really lucky and scored mine for 25. I added the door and thermometer which added another 75 though.


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Quote from: HoosierKettle on September 17, 2017, 05:41:56 AM
That's a great idea using the 18 to house the thermometer.  I was doing the same things at the same times you were. I was maybe 1/2 hour behind. The internal is in the 180's right now. That's a whole lot of cajun bandit door on that 22.


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I got the WSM used on Facebook marketplace for $225. I really wanted one, as I was saving up to purchase it new for $400 a week later or so. I don't see them pop up often and this one included the CB door and charcoal ring. The guy I bought it from might even be on this site, so if you see this.. thank you!

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That's a damn good deal. I have never seen a 22 pop up in my area.

I pulled the meat and closed the vents but after 12 hours I STILL had plenty of fuel. I now understand what makes a wsm great. I will say the weber coal is great stuff. I only stirred the coals once in the morning. When I was using kbb, it needed stirred more often from ash build up


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Quote from: HoosierKettle on September 17, 2017, 06:37:01 AM
That's a damn good deal. I have never seen a 22 pop up in my area.

I pulled the meat and closed the vents but after 12 hours I STILL had plenty of fuel. I now understand what makes a wsm great. I will say the weber coal is great stuff. I only stirred the coals once in the morning. When I was using kbb, it needed stirred more often from ash build up


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I used the Weber coals for the first time as well.. used a whole bag actually. I never had to stir them up but there is approx 2 chimney's worth of used ash left. The vents are closed off and the meat is off and resting in a cooler with a towel right now.. it smells good! 

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I cracked the vents right after closing them to see how long it would go and to keep it going for beans and Mac and cheese later. It's going on 14.5 hours now. It's my wife's birthday.

(https://uploads.tapatalk-cdn.com/20170917/1ee472291a353bf13ae6beda50679988.jpg)


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Great job on the first overnight cook and happy birthday to your wife!


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Birthday wishes to Mrs. HoosierKettle ! ! !

Looks like you've got that Bullet dialed in ! ! !





BD

Nice work! I need one of these badboys!

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Sounds like everything went well.


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Thanks but I haven't actually eaten anything yet from the cook. I've held the pork in the cooler longer than I ever have so it will be interesting to see how it comes out


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Done, done, and done. The pork held 5.5 hours in the cooler no problem. Mac and cheese and baked beans in the wsm turned out great. I got 15 hours before adding fuel for the sides. Total cook was 17 hours for everything. Longest I've ever had a cooker going continuous. Pork is fantastic.

(https://uploads.tapatalk-cdn.com/20170917/5d0d889a773ef80747628584e2b9958e.jpg)
(https://uploads.tapatalk-cdn.com/20170917/1f73d13710f59ef96cc7ddeee0a363c0.jpg)
(https://uploads.tapatalk-cdn.com/20170917/39563df9b2016ad58b38d9630d42469b.jpg)
I also made Cole slaw so never a dull moment.


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Wow that food looks amazing! Glad everything turned out well.


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Great job

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Quote from: HoosierKettle on September 17, 2017, 12:19:34 PM
Done, done, and done. The pork held 5.5 hours in the cooler no problem. Mac and cheese and baked beans in the wsm turned out great. I got 15 hours before adding fuel for the sides. Total cook was 17 hours for everything. Longest I've ever had a cooker going continuous. Pork is fantastic.

(https://uploads.tapatalk-cdn.com/20170917/5d0d889a773ef80747628584e2b9958e.jpg)
(https://uploads.tapatalk-cdn.com/20170917/1f73d13710f59ef96cc7ddeee0a363c0.jpg)
(https://uploads.tapatalk-cdn.com/20170917/39563df9b2016ad58b38d9630d42469b.jpg)
I also made Cole slaw so never a dull moment.


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Excellent work!  Looks outstanding.

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Looks awesome!!!   

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Thanks fellas. I learned a few things. The upper and lower cooking grates cooked very evenly. Until now I've mostly used the top.  I was able to hold the pork but for 5.5 hours and internal was 150 using a standard cooler and beach towel. I would guess better cooler and or more towels would allow you to hold a few hours longer. Main thing I learned is I can trust the wsm overnight and just keep it going for sides the next day. It was pretty cool having it ready to go for sides when needed. It ran empty for a time but you can just barely crack a couple of vents to keep running until called upon. This was probably the least rushed I've been. The food was all waiting and ready.


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Absolutely grate looking food and wow what a long cook time

Very nice!

Sounds like you had A LOT of fun with this cook and got, obviously, great results ! ! !





BD

Quote from: Big Dawg on September 18, 2017, 08:10:28 AM
Sounds like you had A LOT of fun with this cook and got, obviously, great results ! ! !





BD

Thanks. Yes it was a lot of fun expanding my knowledge which I will surely use on future cooks. Looking forward to it.


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Safe to say you are not going to sell your WSM


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Quote from: iCARRY on September 19, 2017, 03:05:19 PM
Safe to say you are not going to sell your WSM


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Yes I'll be hanging onto it. Probably as long as I'm able to cook something.  Pretty incredible how long it holds temp. Can I expect similar results with other briquettes?


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I have done good with Stubbs and Weber. The Weber I wasn't sure how much to use, put about 15 lbs in, did a 6.5 hour cook, have at least 10 lbs left. Unbelievable. This is in a 22. I am figuring 24 hours on an entire back.


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Quote from: HoosierKettle on September 17, 2017, 12:19:34 PM
Done, done, and done. The pork held 5.5 hours in the cooler no problem. Mac and cheese and baked beans in the wsm turned out great. I got 15 hours before adding fuel for the sides. Total cook was 17 hours for everything. Longest I've ever had a cooker going continuous. Pork is fantastic.

(https://uploads.tapatalk-cdn.com/20170917/5d0d889a773ef80747628584e2b9958e.jpg)
(https://uploads.tapatalk-cdn.com/20170917/1f73d13710f59ef96cc7ddeee0a363c0.jpg)
(https://uploads.tapatalk-cdn.com/20170917/39563df9b2016ad58b38d9630d42469b.jpg)
I also made Cole slaw so never a dull moment.


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this thread ain't dead til you document that mac and cheese recipe.


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Quote from: Schaefd2 on September 27, 2017, 02:01:35 PM

Quote from: HoosierKettle on September 17, 2017, 12:19:34 PM
Done, done, and done. The pork held 5.5 hours in the cooler no problem. Mac and cheese and baked beans in the wsm turned out great. I got 15 hours before adding fuel for the sides. Total cook was 17 hours for everything. Longest I've ever had a cooker going continuous. Pork is fantastic.

(https://uploads.tapatalk-cdn.com/20170917/5d0d889a773ef80747628584e2b9958e.jpg)
(https://uploads.tapatalk-cdn.com/20170917/1f73d13710f59ef96cc7ddeee0a363c0.jpg)
(https://uploads.tapatalk-cdn.com/20170917/39563df9b2016ad58b38d9630d42469b.jpg)
I also made Cole slaw so never a dull moment.


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this thread ain't dead til you document that mac and cheese recipe.


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It varies each time I make it. I par boil the noodles and set aside. I melt some butter in a sauce pan, add some milk, 1.5 lbs sharp cheddar, 1.5 pounds, Colby jack, a scoop of sour cream, a scoop of cottage cheese, some Tony's seasoning, a little hot sauce, a little mustard and cook until melted and stir in noodles. Pour into pan and top with some Parmesan cheese and paprika for color. I didn't do that last step on this time.

Spray the pan with pam before pouring in. It will prevent sticking when serving.


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