If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I've been cooking overnight for 30+ years. The difference is 30 years ago, I slept on the couch and woke up every hour (alarm) to check the offset smoker. Today, I run overnight cooks and sleep in bed, with the Thermoworks Smoke or App to wake me up if the pit temp gets too high or too low, or the meat is done.
Most of my butts that I do for dinner for folks I start the night before, at bedtime. I'll light the fire at 9:30 or 10, put the butts on, and let it go low and slow. 225F or even 215F, so that I know when I wake (usually around 6:30am most days), I can bump the temp up a little, usually to 250 if I don't plan for eating until dinner, or 275 to 300 if I want to get it done by early afternoon. I am doing the monitoring and control using Thermoworks products, and charcoal smokers (kettle or kamado). I have a PBX but since it can finish ribs in 2.5 hours, don't monitor it.
That is about all the advice I have. With the Searwood, I would roll it a couple feet away from any flammable wall on the outside of the house, fill the hopper, and go to bed. Hopefully you have a remote or app that can kick off an alarm if there is an issue overnight.
Same exact story here too. If I do wake up in the middle of the night I can just ask Alexa on my Echo what the probes are reading without even turning on the lights. Far cry from the old days.
My over night’s are designed same way, i just want them to be there through the night, with no surprises when i first wake up. That cook is for dinner anyways, i can do what ever it needs in the morning, and should have plenty of time to hold. My preference is that is in the stall still when i wake up.
For me an over night will have a big water pan too.
Last edited by Richard Chrz; September 12, 2026, 11:03 AM.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
I just started doing them overnight on my BGE in recent months. I use a drip pan for grease that renders and also prefer a couple hour rest if there's time. I feel it is simpler and easier since I get the temp stabilized (BBQ Guru) and go sleep and not worry about it. I do use my TW Smoke so I can see how it's coming along if I wake up during the night.
Jerod Broussard was your probe wire pinched in the door? Mine have done that if I compress the wire... but sometimes when they go bad, they do this too. Just a thought.
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