Help wanted with long cooks.

BillyT

I am cooking a brisket today, filled firebox to the top, (past the air holes)and fired my large up at 7am. The Egg is holding steady at 225, but by 2pm the temperature is falling and lump is almost completely gone.[p]I read posts about people keeping the egg at 200-225 degrees for 20+ hours, is this an urban legend or am I doing something wrong? I am using a Lodge grate instead of the ceramic grate could that be a factor?

Spin

BillyT,[p]You need more fuel to start with. Fill your Egg to the top of the fire box (or above) to go for the long haul. Since the Egg controls cooking temperature by limiting the airflow (oxygen) available to support the fire, it is not a factor in temperature control.[p]Load it up.[p]Spin

Wise One

BillyT, I filled my medium up halfway into the firering and I have been rock solid at 225 for 14 hours and going for 16 before I even check the meat temperature. It defintely requires more lump than what the (almost ueseful) masnual tells you.