Awesome performance!!

Loaded to the top maybe a little above the fire ring with good lump, a good gasket, and my controller, I have gone over 36 hours with a sustained temp of 225. Only opening to take food off and re load with more food. Yes the BGE is amazing.

The controller adds a little piece of mind.  I started mine after Noon yesterday, stabilized it and put the brisket on at 1.  Then I hooked up the controller and monitored it for 15 or so and left with the family to go trap shooting until 5.  Came back and it was right at 238 where I set it.  So I took SWMBO out for dinner and shopping for Easter gifts and returned at 9:30 and it was still at 238.  I estimated the time left and set my alarm for 2:30ish and it was still at 238.  That's a largely unmonitored burn for 13 hours and I have about 1/3 to 1/2 of my lump left.

SGH said:

Properly loaded and controlled you can easily get 20+ hours out of a large and extra large. Not so on the smaller units.

I can pull 31 hours off my medium no problem.

@ShadowNick‌
Sir you have really raised my curiosity with your ability to achieve 31 hour plus cooking times on your medium at will. I'm hoping other medium owners will concur that this is normal for the medium to run this long on a single load without reloading. I am considering purchasing one if this is the case. I went back thru my cooking records after reading your post and to date the longest I have pulled of on my large is 28 hours and 15 minutes and that was under absolute perfect cooking conditions and hand picking and loading the fire box. Again this was under perfect circumstances not normal cooking conditions. If the medium is capable of this I'm sold my friend. It is my hope that if this is not the norm for the medium but a skill that you have acquired thru practice and experience that you will share it my friend as I am always looking to improve my abilities as they are very limited. If any one else has any insight on this or has achieved the same results on a medium please feel free to offer advice as well as I am open to any and all suggestions. Thanks in advance.

@SenecaTheYounger is a big player on this board? He issued a pretty epic intellectual beat down on Wilma's man, but he only has 139 posts. Now, his retired handle definitely was elite status.

I think that may have been your slip up...you're giving decent advice, but something just doesn't smell right. You're reborn too...my gut just keeps telling me and I'm not ignoring it anymore. Don't know what your motive or goal is, but something definitely smells fishy.

Post a cook. Hell, post a pic of your egg with all your other pits you continually reference and offer to loan out. I'm sure your wife would be happy to do it...she seems cool like that. I'd like to see proof of life and we'll talk about you buying a medium. I'm quite confident it won't happen but maybe you'll prove me wrong and I'll happily eat crow brother.

I must confess. You finally figured me out. You are right that I am totally fake . I have never owned a egg or smoker of any kind. I have never even watched a bbq event on TV little lone cooked in one. I'm so depraved that I joined this forum and just sit here waiting for some one to ask a question then I try to make up a "decent" answer to appease them. My motive is to try and steer as many people as possible down the wrong road. I am selfish and do not like to see others succeed. I have gave bad and unsound advice from day one of joining this forum. I'm shocked that it has took this long for some one to finally figure me out. I applaud you. Well done indeed.
I will give you one thing that you got right about me. You said I'm reborn and you are 100 percent correct in that statement. Just not in the context that you were referring. Not sure why you have turned on me but it doesn't matter. I will continue to offer what help I can to any and all that ask. No matter your opinion of me I would still like to wish you and your family a safe and happy Easter.

@grege345‌
Thanks for the kind words my friend. Hey don't fret it I'm old and tuff and it takes a lot more than some one disliking me to rattle my cage. Cazzy is more than entitled to his opinion even if I don't understand his animosity toward me. But that is just the way of it some times. I get the feeling that he believes I'm a former forum member or such that he had trouble with. But I assure you I'm not. I'm exactly who I say I am. Again thanks for your kind words my friend.

SGH said:

@ShadowNick‌ Sir I'm presuming that's a typo and you meant 13 not 31. If it's not a typo I sure would like to know your trick if you don't mind sharing it. Not that I doubt you but I can't approach that on my large. I have a custom made vault also that has double 1/4 inch steel walls with 2 inches of castable refractory poured between them thus creating a 2 1/2 in wall and even it won't approach the burn time that you can achieve. Again just trying to improve my cooking skills and would like your suggestions on how to achieve these kind of burn times. If you don't mind please post pictures of your charcoal arrangement as maybe I'm loading wrong. Again thanks in advance for any and all help on this. Not sure we're you are from but if we are close to each other I would love to see this in person if you are open to having a guest over. I will even bring a 23 pound brisket that should take close to 31 hours at 205 degrees free of charge my friend if you will demonstrate your technique for me. Again thanks and awaiting your advice.

I've gone 34 hours on a very stubborn whole shoulder. No lie.

I've gone 18 hrs on a medium, I think with WGWW.. can't remember exact specs.

@BYS1981‌
That would have been more inline with what I was thinking for the medium.

@cazzy - being from the GWN, our chief constables/sheriffs are appointed, but if I could vote for one, you might just be it. 

I have never had an issue with lump but i ran out this am at 13hours in my large... Usually i can hold 20hours with lump left over.......I loaded it to the top of firebox and used spyder with round stone then AR for the butts. I opened it a total of 4 times throughout the cook and it never went about 235. I started a small part of lump and let guru get it to 230 and it held there for 30min before i added meat.. Not sure where i went wrong.. gasket maybe?