What do you do during the stall? I am smoking a pork shoulder and in the past hour only gone up in IT 3°. Sitting here watching TV and drinking a beer as I wait to hit 205° IT
During the stall.....
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"A watched pot never boils"... I used to think I had stalls sometimes until I started using my dual probe temperature logger. When I analysed the data afterwards it turned out that there was not actually any "stall" but just a steady decrease in the rate of temperature rise as meat temperature approached the chamber temperature. One time I had two temperature probes in the cooking chamber and because of the heat gradient they were both showing different temperatures - the one near the lid was several degrees higher than the one on the cooking grate. When the graphs were plotted using the lid temperature (which showed a higher temperature) it looked as if there was a definite stall - but when plotted it against the grate temperature it looked like a good steady increase with the rate decreasing as the two temperatures converged. My "stall" turned out to be more perception than reality.