First timer, needs help :(

It may be apples and oranges, but with a large, I can make it 24 hours easily with some left over at ` 250.  I wonder about your setup and technique, or maybe the medium is so much different that I really don't know what I am talking about.  Others will chime in soon, I suspect

I ran out of lump once and used briquettes.  It worked fine, lots of ash compared to lump.  But then god killed a kitten, and I swore I would never do it again.

On a low n slow, I fill my large up to the top of the fire ring.  I've had to squash my plate setter down to get it to seat. 

Check the calibration of your dome thermometer too...you might be burning hotter than you think.  Put it in some boiling water, should read 100C.

Eggcelsior said:

Listen to cat lady nola.

Sir, I am NO lady.  You got the cat part right.

nolaegghead said:

Eggcelsior said:

Listen to cat lady nola.

Sir, I am NO lady.  You got the cat part right.

oh, we just figured cuz you're such a b--th and all.......ooops. Vodka is working. carry on.

This link might help.

All good advice above. There are several things that can contribute to loss of fuel. How are you starting? How long do you keep the dome open while attaining temp? How much fuel is in the fire bowl? For a low and slow you don't need to get the whole lump burning like in a regular grill. All you need is 1-3 spots started and smoldering. Remember it's the smoke and heat that cook. You're not grilling. Put a starter in one or two spots and as the flame for the starter goes out close the dome and leave your vents open letting her gradually get up to temp. Within 10-20 deg of your goal start trimming by closing the bottom and then the top vents. Depending on what your cooking let her get regulated 15min up to 1hr if necessary. When your filling the fire bowl if you only use the biggest pieces and your not quite to the top of the ring you may not actually have much fuel. I'll use all pieces that don't fall through my fairly open fingers. Fill the bowl all the way to the top of the fire ring and work it around so the smaller pieces will fall through the fire grate then top off. The link gives good guidelines on controlling the air flow. Once you get regulated at a low and slow temp you'll be amazed how closed the vents will be to maintain. At this point you're smokin in an oven and all you need is enough air to maintain. Remember, this is a learning process anyway so don't get discouraged.. Your egg will reward you as you learn her mysteries. You can get a great low and slow with a bit of practice. My experience and opinions fwiw. All the best. M