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Smoker lost all it's heat
So I just got a BGE and fired it up last night for the very first time. I was so smoking a butt. It was running 280 degrees 6 hours into the cook. I closed the bottom damper from 3/4 inch to 1/2 inch. The top vent I went from 1/4 open on the slots to half of that. Some time in the night the fire went out. The temp gauge said it was below 50 degrees for sure.
What did I do wrong?
How much charcoal should I be putting in the bottom? I feel like I put to much in. I'm use to the webber and it uses a ton.
As I'm in Minnesota the night time temp outside was 32 degrees the entire night. Can I just warm the meat up or because the green egg cools down so slow am I going to get sick. With my old webber smoker it would be safe.