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Best way to build fire for low and slow?

Philicious
Philicious Posts: 346
edited May 2012 in EggHead Forum
I am going to put 2 five pound pork butts on this weekend and have not done many long cooks so I still consider myself a novice. What are the thoughts on how to build the fire to be sure the fire does not go out? Any other tips I should consider? Thanks in advance.
Born and raised in NOLA. Now live in East TN.
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Comments

  • DIXIEDOG
    DIXIEDOG Posts: 109
    When doing a low and slow I fill the firebox right up and then fill with lump until I get to the top of the fire ring.   I've had great luck with really loading my Egg up with lump, 20+ hr cooks are nothing.    The lower air flow from all the extra lump doesn't cause any problems when you're only shooting for 250-300 deg temps.
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  • Smoker_Guru
    Smoker_Guru Posts: 372
    I just filler up with coal, light it in the midle with the BGE electric starter and bring the egg up to cooking temp. Then plug in my DigiQII, throw the meat on and let her go... 5 lb butt should take about 7 to 10 hours until the butt is about 200F.
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  • tazcrash
    tazcrash Posts: 1,852
    Make sure you clean out before you fill up.



    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • lousubcap
    lousubcap Posts: 37,333
    You will get several options and the best advice is to experiment until you are comfortable.  That said, here's what I have had success with-For low&slows (loading lump up into the fire ring) I build up the lump around the center then light at the bottom of the lump pile in the center.  Once a few pieces of lump are going I build the center up to the level of the rest of the lump.  When around a soft-ball sized fire is going I load the platesetter, shut the dome and adjust the vents for the approximate temp (usually 250*F on the dome +/-).
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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