Well, I learned the hard way about the drip pan. I didn't use one the first time & had no problems maintaining temp, but on this one (Texas, 15 lbs) the temp shot up to 300 - I just woke up & went out to check it and it's done only 11 hours later (I had planned for 19). It couldn't have been at 300 for more than two hours. A big DUH on the drippings making the fire too hot. On the plus side, when I checked it the Thermopen when in & out like buttah & it was sitting at 211. I'm slightly worried that it's over cooked a bit, but my biggest issue is that I'm serving it at 11:30a & it's currently 1:20am. It's FTC right now & the advice I've seen here says that'll do well up to 6 hours - so, I'm looking for a way to bring it back up to temp before serving. Back in the Egg & warm it at 180 for an hour? Or will that turn it into a roast?