rookie request

No need to reload, just fill her up and go! One of the beauty's of the egg, she will hold a fire for 24 hrs or more. Fill at least to the top of the firebox, maybe a little higher, up into the ring, you will be fine. Remember, you can use the unburned lump for your ext cook, little or no waste

Capt Frank
Homosassa, FL

Alex,

Simply fill it up before you start. For sure to the top of the fire box, or a little more. That will get you all you need at 250 degrees dome temp.

Keep in mind it could be done in 14 hrs. it also should spend at least an hour in the foil/towel/cooler set-up.

The most important part would be to let that egg stabilize for a good hour before adding the meat.

Guess it depend on the lump you use, but I fill to the top of the firebox and half is left 16 hours later. My first pulled pork was done using a very detailed recipe from the naked whiz site. Recipe is under pork called North Carolina style pulled pork - Elder Ward. http://www.nakedwhiz.com/elder.htm. A good place to start.

alex sifford, Welcome to the forum. I have a large egg and like everyone else said I also fill my firebox full of lump and then some. You could if you wanted to put three or more butts in your egg at the same time and get the same result and have the same lump left over in the end. Have a great cook and enjoy you 14 plus guests. Tim

Here my egg is full of fresh lump ready for a butt cook. If you have some wood for smoke simply mix it in.

What everyone else said -

Coming from a "traditional" (metal) smoker I had my panties all in a twist about the fire going out and made myself crazy the whole 14 hours the first time I did a butt.

Now when I'm having people over I'll do my low-and-slow stuff all day (sometimes starting the night before) and still have plenty of lump left to grill red meat (probably not at 650 temps though), veggies and then enough still to bake dessert.

The egg is incredible in this regard. My only regret is not buying one years ago.

i just put it in the bowl i'm going to shred it in, and cover with foil a bit to rest. maybe a half hour to an hour. you don't 'need' to put it in a cooler. but in a cooler it will last four or more hours without really cooling much (if you need to travel, or if the pork is done early)

2Fategghead,
This might be a silly question, but do you sart your lump small and then add to the rim? Or just light it at the top and go?
This will help prevent me from worrying all weekend.
Thanks in advance,
Steve

I'll just throw in my experience. First time (without a thermometer remote by my bed) fire went out. I'm pretty sure that had I poked it before I went to bed, it would have been fine. Poked it as in using a pokin' tool (can be a coat hanger but I'd suggest 1/8" stock, place a 90 degree bend with a 2-3" arm) through the lower vent to jostle the coals through the bottom coal grate. Improves air flow to assure a good long cook.