Busy weekend on the egg - pic heavy

Shut the Egg down from the steak cook around 7:00, and started prepping for the main event, 4 pork butts (about 30 lbs) going for an overnight low n slow.  We were having about 9 here to  celebrate Mothers Day and my oldest sons birthday.  Pulled pork was the request, including 3 butts for the kids and a friend to take home for later.  Did a clean out on the still warm grill, then reloaded with Rockwood lump, and maple and hickory chunks for smoke.  Lit the grill at 9:45, got it stabilized around 210, and put the pork on around 10:15 PM.  I normally would have done this as a turbo cook, but had commitments at church from 9:30 to noon, and could not leave a turbo cook unattended for that time.

Anyways, the temp stayed stable enough through the night (I did an adjustment at 3 AM), and did my church thing.  Came home at noon, opened the vents, brought the temp up to about 325, and reached 200 IT around 2:00.  Off to FTC.

Next up was baked beans, but I had to check the lump level, and remove a drip pan of very hot liquid pork fat.  Dangerous work, in the 10 minutes or so it took to remove the pork butts, the lump was a blazing bed of lava.  A few oil  drips flashed from from the drip pan, and I removed a crazy hot platesetter to a couple of pieces of wood (which are now very burned).  I gotta get some welding gloves.  With the fire back under control, I put a CI DO of baked beans on for about 1-1/2 hours at 350.  (Bacon, onion, Beans BBQ Sauce and additional seasoning).  About 4:00 we were read to eat, and I was exhausted.