Beef Clod (Chuckzilla) 20lbs -- overnight smoke help please!

[Smokeville]

I finally bought a beef clod and found the previous threads. Sounds and looks like a great adventure I'm about to have.

The problem is I bought the biggest one I could find -- 20 pounds. And from what I can tell it will need over 20 hours to reach an IT of about 190F.

I've got 2 options. (I think!)

(1) start the smoke early on Friday, and transfer to the kitchen oven about 12 hours later for overnight. It should be ready to FTC in the morning.
(2) start the smoke this evening and let it go overnight and during the day on Friday.

The weather may be an issue as it could thunderstorm later, and I could use the garage with fan ventilation. But my question on overnight smokes has always been the puck buildup. Even with an aluminum baking pan filled with water, the pucks build up until they almost reach the heating element. Is this ok? Is there any way around this?

Thanks in advance and I will post photos no matter which way I try.

Rich

[squirtthecat]

Definitely go out and empty the puck/pan when the smoke stops rolling...   Just set your alarm clock to you don't forget.

[ghost9mm]

Sounds like you have a long day of cooking, how many hours of smoke are you going to smoke.? and like you already mentioned as did squirt to make sure you keep your water tray cleared, with a 20 # piece of meat, your preheat will really come into play...good luck we will be lookin for some pic's... :D

[Smokeville]

Thanks, guys!

How long to smoke is a good question! I'd probably think 8 hours? Any thoughts? I was planning to use either Mesquite or hickory.

Rich

[muebe]

I would go with 5 hours of hickory and maybe 1 hour of mesquite. Mesquite is only good in very small doses ;)

[beefmann]

smoking a beast that side, 3 to 4 hours of smoke and figure 1 hr to 1 1/2 hour per pound in the smoker

[Smokeville]

Thanks again. I don't do a lot of beef, mostly fish.

My guess would be that after the smoke, I may as well transfer it to the kitchen oven?

Rich

[Ka Honu]

... after the smoke, I may as well transfer it to the kitchen oven?

No reason not to - just put it on a rack over a pan of the liquid of your choice to keep it moist and catch any drippings.