Scientific Explanation of BBQ "Stall/Zone/Plateau" and how to avoid

gbguy71

Newbie

Sep 17, 2011

7

10

• Oct 10, 2011

• #1

Here is a great article that explains the cause of "The Stall" and what to do about it.  Well worth reading!

 

tyotrain

Master of the Pit

Mar 31, 2010

2,405

19

Upstate new york

• Oct 10, 2011

• #2

thanks for posting was a good read

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,031

57

N.E. Louisiana

• Oct 11, 2011

• #3

Very good information thanks for posting it .

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,546

12,664

Central Florida (Sebring)

• Oct 11, 2011

• #4

Very interesting. Thanks for posting the link!

 

ptcruiserguy

Smoking Fanatic

SMF Premier Member

Sep 16, 2011

661

14

Sharps Chapel, Tn

• Oct 11, 2011

• #5

Now that was something very well worth learning. Especially for newbies to Q'ing.

Explains alot of things and took confusion out of most things.

Thanks gbguy.

Happy Smokin'

Mike

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,726

38

Cape Town South Africa

• Oct 11, 2011

• #6

Thanks good info

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,167

7,168

• Oct 11, 2011

• #7

Very Cool Article....I usually foil at 3 hours until 190+*F...Now I know why I never had a Crazy Long Stall...Thanks for the Good Catch and Post...JJ

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,961

1,035

Philadelphia

• Oct 11, 2011

• #8

Thanks for sharing, you are the 3rd person to post this (that I am aware of anyway)  and I enjoyed it each time.

 

rstr hunter

Smoking Fanatic

Dec 8, 2009

432

18

Fort Pierre, SD

• Oct 11, 2011

• #9

Great article I haven't seen it before, but nowI know.  Thanks for posting. 

 

daveomak

RIP - Gone but not forgotten.

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,117

4,996

Omak,Washington,U.S.A.

• Oct 14, 2011

• #10

gbguy, Thanks for the great article.... I had heard Myron M cooked his Q at a high temp and he has won many events...

The article explains "why" very well and I learned something today... again... The number of times I learn something here is amazing... I was a dummy, I am still a dummy, only smarter...

 

gbguy71

Newbie

Thread starter

Sep 17, 2011

7

10

• Oct 14, 2011

• #11

Dave,

I LOVE your quote!  I'll have to steal it!
 

<snip>

The number of times I learn something here is amazing... I was a dummy, I am still a dummy, only smarter...

Click to expand...

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,546

12,664

Central Florida (Sebring)

• Oct 14, 2011

• #12

Yea that's a good one for your signature line!

 

oldschoolbbq

RIP - Gone But Not Forgotten

OTBS Member

Jul 16, 2008

9,358

205

NW Ohio - outside Toledo

• Oct 21, 2011

• #13

I too was inspired at this article , I understand the principle,but am an oldschool kind of guy and will just continue the tried and true ways and continue my 'Matra' , "Patience". As I've said before,I'm old and lazy , so it's low a'slow for me. That's my story and I'm stickin' with it

.

Have fun and...

 

jc1947

Smoking Fanatic

Jun 8, 2011

484

12

Northern Indiana

• Oct 21, 2011

• #14

Thanks gbguy. Nice to see an article that is that informative.

JC1947