Just a quick before and after showing the amount of lumpwood charcoal used yesterday.
I cooked a pork shoulder for 10 hours and left it going for another hour / hour and a half in order to be able to finish off the crackling once the meat had rested & I separated the fat from the meat.
So that means it was going for 11.5 hours, initial temperature was 300F, put the ceramic plate & water tray in & adjusted down to 220F ish. First hour saw the temperature fluctuate from 220 to 250F and back down once I closed the daisy wheel some more. Then it held 220-230F without adjustment for 10 hours! Pretty amazed at that.
As you can see, plenty left over so reckon it would have gone another 2 hours or so with the vents opened a little more.
Kamado Joe loaded with lumpwood charcoal & two natural firelighters (compressed sawdust):
Kamado Joe the morning after the 11.5 hour cook: