Its like starting over again.

Smokey

As many know, I upgraded from a medium to a large egg. Well I love the large, but during my first overnight cook, my fire went out and I had to add more lump. I thought I had perfected the technique, but its different enough on a large that I have to learn it all again (but I'm up to the challenge)! Now I'm thinking of getting a small to keep the large and the mini company![p]Smokey

mollyshark

Smokey ,[p]Join the club. I love the small. Of course I love the large and love the mini! But have to admit I use the small the most.[p]I finally got this overnight fire thing right. Did that brisket the other night by putting a small amount of charcoal in...getting it hot and bothered..and then adding lump to the top. Took longer, but by the time the temp was where I was going...everything was smoldering evenly. I got it at 235 and threw on brisket and went to sleep. That thing didn't move a DEGREE all night. I got up about 3 in paranoid state (borders Texas) and checked it. Perfect temp. Got up at 5 for good (my personal dementia) and still at 235. Stayed there exactly till end of the cook a couple hrs later. I was so impressed I could hardly stand it.[p]Good luck with your new large! Send more baby pix![p]mShark

Smokey

MollyShark,[p]Word is that there are alot of pre-owned smalls at the BGE store. I may have to pay the a visit![p]Smokey

JSlot

You won't regret it, Smokey. I brought my new baby home last week and it cooks like a dream.[p]Jim

Steve-O

MollyShark,
When you start your fire that way, do you put the smoking wood on top of the hot coals before adding more lump, or do you put it on top of the newly added lump?

mollyshark

SteveO,[p]I put it all the way on top. Otherwise it seems to be smoked out before all your lump is really ready enough to put the brisket on.[p]mShark