Here goes nothing!!!

newegger169

Amazing!!!!!!! Had to finish last hour in oven. Not sure what u did wrong it there was no charcoal left. Cold? Windy? Used some leftover lump mixed with fresh an pecan chunks

theyolksonyou

Not sure you're egg size, but that should be a 14-16 hr cook. Sounds like you didn't fill it up. If I'm doing a long cook I'm so full I have to arrange the lump so the plate setter will fit. Looks like it turned out good though.

newegger169

Yea I only had lump to the top of fire box

newegger169

Large btw

theyolksonyou

Yep, I have a large and can go well past 16 hr. Don't be shy with the lump. Fill'er up and you'll get to the finish line with lump left over. You can always use it on the next cook.

Jeepster47

newegger169 said:

Yea I only had lump to the top of fire box

Opps.  Been there done that. You'll have to work harder to come up with an original goof.  For most cooks, a fill that is at or slightly above the top of the fire box is appropriate.  For a low and slow, fill to the top of the fire ring/bottom of the plate setter.

It looks good ... how does it taste?

theyolksonyou

The best part about goofing up on the egg....you get to try again and it still taste great!

newegger169

Tasted like the best pulled pork I have ever had!!!

Jeepster47

newegger169 said:

Tasted like the best pulled pork I have ever had!!!

Fantastic isn't it?  So, what's next?

DaveRichardson

T-shirts from my friend's shops there in NOLA.  Love her love for New Orleans!  Ya'll are making me jealous!