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Find some Wicked Good Charcoal. Build a smart fire with the large pieces at the bottom and medium pieces on top. I pretty much hand select my lump for long cooks. And do what everybody else said.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
I am still a rookie to the BGE but not to q? On my first (virgin) cook I did a 11 pound butt. I filled the fire box up to the max and then a few inches. I cooked that butt 17 hours and I still had enough lump for 3 or 4 more hours. Without a doubt you can get 20 hours at 225-250.
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I have yet to run out of lump on a cook. I saw a review that gave the BGE demerits for not having a door to add lump.
Fact is the ceramic mass and fire control allows the BGE to not need the addition of lump on most cooks.
Big difference I found with Egg, due to the control of airflow - not all the charcoal burns at the same time. Areas of charcoal may be 12+ hours in when they start to burn. Wood chunks distributed through out will start to smoke as the fire moves in the firebox, enabling continuous multihour smoke ( if thats what you want) without adding wood. I have had two other smokers ( one vertical, one side box ) which worked just the opposite. Whatever was in the firebox was burning. So, if you wanted smoke 2 or 3 hours in - you had to keep putting wood in ( soaked wood to slow it down). With the Egg load once, dont worry about soaking the wood chunks and it will work great.