So, how long have you kept your egg going?

chuckls

My large has been cooking for over 24 hours now, yesterday saw pork loin back ribs, stuffed anaheim peppers, bacon-wrapped boneless chicken thighs stuffed with pimento, and a lo-slo pork butt overnight. It's on idle right now while I make up a batch of ABTs. [p]I recharged the firebox with a bag of wicked good lump before the overnight. I really like this stuff for lo-and-slo, the temp sat rock solid at 200 all night long. I never could get the BGE lump that low.[p]So, 24 hours continuous is a new record for me, but I bet there's some eggers out there with 48 hours plus. How 'bout you?[p]Chuck

RRP

chuckls, out of pure necessity I went 28 hours once this summer on a simple low and slow cook. As for a record I recall Elder Ward posting a year or so back how he got 35 or 36 hours on one load. In doing so he listed all the food he cooked and the temps were up and down the range like he strummed Mr Egg like a well tuned instrument!

MR H

chuckls,
I used Wicked Good for a 24.5 hr. I cooked 27 lb of boned butts. The meat come out of BGE perfect. The great part is I set the Guru and NEVER opened lid untill the meat temp was 195* and the alarm on the Guru said it was done. To satisfy my curiosity I used my RediCheck E-7 see what the internal temp was .........196*[p]Cheers
Howard

stike

chuckls,
twice went for thirty hours. both cooks followed with two days of further cooking on the unused lump.[p]once was a pork butt followed by a brisket (24+6 hours non-stop). second was a very low (200 degree) cook because I needed to start it earlier than i wished, so i went lower temp and dragged it out.