I've done it all. Stayed up all night to babysit the charcoal horizontal smoker, even with snow on the ground. Swapped out propane tanks when it ran out in the middle of the night in my gasser. And at some point I got smart(er) and bought a remote thermometer with an alarm, so I could keep tabs on both the meat and smoker temp in my electric fridge conversion, from the comfort of my warm bed. Now, if it's not done by the time I get up, it goes into the oven for the last few hours. Usually wrapped in foil or butcher paper.