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I have never had to add charcoal during a cook. The longest I have gone is about 6 hours with 4 racks of back ribs inside and there was fuel left over after.
People on this forum have done very long cooks (brisket and Boston butt) and have never heard of it being an issue.
I am digging the egg and have a standing rib roast on right now. Trying the reverse sear method with this one. Almost 2 hours in low and slow.
I think my wife likes the egg more than I do because I have been doing all (well most anyway) of the cooking for dinners.
Cheers!
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Bill K.
"I started out with nothin and I still got most of it left...."
83 911 SC Guards Red (now gone)
And I sold a bunch of parts I hadn't installed yet.
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