time between reloading

fishon,

The lump will last longer than whetever you cook on it. I have had thirty hours+

Steve

at 200 to 225 degrees dome, about 30 to 40 hours give or take with a full load. depends on the lump your using. check out the link to get an idea
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=507801&catid=1

cause I can't spell em

Yep

I've only once come close to needing to add more lump, and that was about 14 hours into a cook where I didn't fill the Egg. The Egg restricts the amount of charcoal burning to just what in necessary to produce the heat you want, and for lo-n-slo, that is almost nothing.

I have a medium egg and have rarely had to reload the lump when doing long cooks for butts or briskets. Its more common for me to run out in the colder weather as it just takes more heat to keep things moving. For low and slow cooks I typically cook at about 240-260 on the dome and for the most part use Royal Oak lump. I make sure that the firebox is filled as full as I can get it, light 2-3 small spots on the lump and let the temp settle where I want to cook. I like to light 2-3 places in the lump to keep it from burning only the center of the lump pile and not the edges as well. I've never experienced a burn longer than 18-20 hours on my cooker at those temps. With the above process I am usually pretty close to the bottom of lump when the meat is done, but rarely do I run out. Biggest factors for me on how much I'll burn during a cook are outside temp and quantity of meat in the cooker.

Hope this helps.

Troy

I've only encountered 2 problems using the Egg in winter. 1.) Forgot to cover it, and found it sealed in 1/2 shell of ice. 2.) Didn't want to shovel thru the snow drifts between the door and the Egg. Otherwise, no problems even with -17 F.