The external temp is a constant 225, but the meat temp stalled at 114. What can I do to raise meat temp?
Midway thru first attempt w//new smoker - TEMP STALL
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114 is pretty low for a stall temp. Usually butts stall close to 160ish. Are you sure your cooker is @ 225? Did you test the thermo? What type of smoker, what type of meat?
You have three choices -
1. Wait. The temp will come it
2. Wrap in foil to "power through" the stall. This will affect the bark formation
3. Crank the temp - not the best option, but if all else fails.....
It's a Brinkmann Outdoor Living smoker. I am smoking London Broil. I am basing the ET on the temp. reading I'm getting off the included therm. I have opened the vents fully and threw on another piece of wood but the temp. remains 114. That temp. is provided by my Maverick remote therm.
Foiling is the only thing I haven't tried.
The temp did ump to 275 but I lowered it to 225 by opening the fb door. The stalls were before stoking/adding fuel.