Speaking of fuel... I have run into issues when doing a pulled pork - most recently two weeks ago. Hung 8 lb butt for about 4 hours - stalled at 158, wrapped in butcher paper and grated. And waited, and waited. My god, the stall - I know we've all been there. Finally got it into the 160s, but at about 8 hours, the PBC started losing it's power, eventually got down to 210ish and certainly looked like coal was spent. Do folks refuel their PBC on a long cook like this? Just finish in the oven? My two experiences with long cooks on large cuts I've run the barrel down and wasn't sure how folks handled. I did not get this butt as high as I wanted, ended up with a long wrapped rest and it tasted fine.. Thanks!