I have had my medium egg about one month now. Everyone has enjoyed. A friend in Tampa has the large and says that he can cook for 16+ hours.
This past weekend, I cooked a 5 lb. Boston butt. I put the butt on at 11:30 Saturday night. I had filled with lump about 1" above the lump containment area. With the daisy wheel all the way open and the lower sliding mechanism (haven't learned the correct words) half way open, I had a cooking temperature of 220 F. The butt sat on top of the cooking grate which was sat on top the the inverted pizza stone (legs up)with a drip pan. Sunday morning at 6:30, the temperature was down to 160 F. I wanted to add a smaller 3 1/2 butt but couldn't becasue the temperature was too low. I took the cooking pieces out and found that the lump had cooked down to about 1/4 full. I can't seem to get more than about 6 hours of cook time. What is the problem? Also, the maximum temperature that I can reach is 500F if I want to cook steaks. The fist butt cooked went for about 8 hours but it was with without the pizza stone and the lower opening and daisy wheel were more closed.