I've smoked quite a bit since the last time I posted, I actually try to get in 2-3 smokes a week and have been averaging about that this summer. So I've been smoking Pork Butts, Oven Roast, Meat Logs, Country Styled and Short Ribs, etc.....
I always adhere to the thought that if your looking you ain't cooking.........and I use a side burner smoker modified
What I have found out about the stall is that of course as others have said the stall is going to be different for each piece of meat, there are so many variables that determine the stall, the initial weight of the meat, the moisture content, the ambient temp of the smoker, the humidity inside the smoker, the outside ambient temp (in my case), the temp fluctuations and the list goes on. Affect any one of the variables and you affect the stall.
I my case I usually start with charcoal and continue to use it until I get to the stall, which I determine by time vrs temp......as an example if I hit 153 degrees and am there for longer than 30 minutes then I'm at stall. I usually cook at 237 which of course is the median temp between 225 and 250. Once I hit stall I change from charcoal to lump (because it burns hotter) and move the temp up to 275 until I start to get movement in the internal temp of the meat. Since the prevailing theory is that there is a moisture bubble around the meat causing it to sweat and keeping the meat at stall, as the internal temp rises then it should indicate that the moisture content is either reduced or simply can not maintain the stall.
As the temp rises, for every degree the internal temp rises I reduce the smoker by 5 degrees. Now I realize that this must seem a bit exacting but I haven't had a stall last me more than 45 minutes after realizing it was in an stall so about an hour and 15 minutes max. This has pretty much worked for me for everything from a 3 pound roast to an 8 pound pork shoulder and for me it comes down to how quickly I have to adjust the smoker temp.
I'm sure everyone has a different method and of course different smoker to have to fiddle with, but so far I'm very pleased with the results and I don't spend needless hours on the smoker when I could be eating the results.
Just my 2 cents..................