OK, I'll admit I haven't watched the DVD that accompanied my BGE, so I don't know if this is covered in sufficient detail.
I have a medium BGE and the fire went out twice on my overnight pulled pork; so far none of us are showing signs of Trichinosis. No cysticersosis, either. I've seen several cases of neurocysticercosis where it invades the brain. But I digress.
How about some advice from the experts on lighting the lump--construction, where to put larger or smaller pieces (I've picked up not to block holes), how high (I've seen some mention of cone shaped mounds), where to put starter wafers, other material to get it lit or the electric lighter. Pictures would help. Also, we newbies would need to know differences for short "grilling" direct , relatively short indirect cooks and the low/slow cook (especially that last one, I guess given what happened to me).
So, I read the danger zone for meat, especiall pork, is 40-140*F. I didn't even put in the probe until 12 hours into the cook. How long does a slow cooking pork butt take to pass thru the DZ? What is too long? Or does the fact that you're taking it to around 200* ultimately make it irrelevant, assuming it doesn't fall back into the DZ during cooking?
Appreciate the help.