First time posting here after much lurking and a few months worth of acclimating to my medium egg. I did my first overnight cook last night and it definitely was not the smoothest! I guess you have to start somewhere though.....Anyway, I purchased an 8 pound bone-in pork shoulder and brined it in a bourbon brine recipe I found on the Internet for 24 hours. Prior to going in the Egg at 250 degrees with lump and hickory chunks, I rubbed it down with some mustard and Bad Byron's Butt Rub. Here is the problem that I ran into: I didn't put nearly enough lump into the Egg. This caused me to have to refill at 5:30 in the morning and again around noon the next day! (I filled the Egg each time to the top of the fire ring). Refueling twice extended my smoking time an extra 3-4 hours....I guess I'm gonna really have to pack the lump in as high as possible next time. It also doesn't help that I live in Michigan and it was 30 degrees overnight! The pork ended up tasting great even though I lost a few hours of sleep.