Yesterday at 11:00 AM I began my first Pulled Pork cook. I got the Egg stabilized at 200 % and she stayed there until 10:00 PM. At that time the pork temperature was 164 %. I open the bottom vent, but nothing happened. I open the Egg, removed the meat, and stirred the lung, put the meat back on and the temp rose to 285 %. At 4:00 AM the Nu-Temp went off to tell me the meat was at 200 %. Took it off, warped it in foil, waited two hours and pulled the pork. Man, it this stuff GREAT. Now I understand why everyone raves about it. [p]This will not be my last PP, but I will not start the cook in the morning again. From now on I will begin to cook at night, so I can get some sleep. Wife made me campout on the couch because I kept getting up to check on the cook. But all was well when she tasted the final product.[p]Thank you so much for all of your advice. This forum is great source of information for those of us new to Egging!