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So what did I do wrong? I fired up my grill at 9:30 last night and put on a 7 lb butt about 10:15 to cook between 200-210. Stayed up until about 1 am when it was going good at 210. Went to sleep and woke up about 8 and the fire was out. IT of pork was about 110 but am afraid to serve b/c don't know what time the egg died and afraid of bacteria and food poisoning. Kinda sucks because having 11 people over today for father's day. So just went out and bought more ribs and chicken and will live with that. someone told me to do an overnight at that temp you need something called an "automatic stoker." What's that. Any thoughts. This BBQ is tough stuff. Still learning after several months.