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During the stall.....

post #1 of 19
Thread Starter 

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

post #2 of 19
just drink another beer...
post #3 of 19

What is the temperature of yout smoker and what is the temperature of your meat?

post #4 of 19
That's the only thing to do during the stall, or cook in general for that matter 😉


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post #5 of 19
Thread Starter 

Smoker is at 230 and IT is 158. Just waiting it out and got curious what the rest of the smoker crew does during the stall.

post #6 of 19

Stop watching it and it will begin to rise quickly.

 

 

Like watching water trying to boil, nothing happens until you walk away. 

post #7 of 19

Wait.

post #8 of 19
Thread Starter 

lol i have plenty of tv shows on the DVR to watch and a fridge full of beer

post #9 of 19

What's a "stall"? I cook at 300°-325° and the internal temperature climbs steadily until the butt is done. An 8 pound butt take 7 hours or less, which is enough time to drink your fill of beer.Thumbs Up:icon_lol:

post #10 of 19
Thread Starter 

nice...this shoulder is for tomorrow so it can cook all night if it has too

post #11 of 19
Thread Starter 

about 10 hours and its at 166°, looking good. smoker is keeping temps right at 230 even tho its 57° outside

post #12 of 19
Quote:
Originally Posted by cliffcarter View Post
 

What's a "stall"? I cook at 300°-325° and the internal temperature climbs steadily until the butt is done. An 8 pound butt take 7 hours or less, which is enough time to drink your fill of beer.Thumbs Up:icon_lol:

 

Me too.

post #13 of 19

"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.

post #14 of 19
Sleep. I mainly smoke overnight
post #15 of 19

I put mine on about 9 pm and its ready about noon, 1pmish. At 65 I just can't drink that long any more!!

post #16 of 19

Step 1 Open beer

Step 2 Drink beer

Step 3 Repeat steps 1 & 2

post #17 of 19

1 hour--that would be 3-4 beers if I was waiting---lol

post #18 of 19
I usually use that time to start a fire in the pit, grab a chair, turn up the music and have a couple cold ones to celebrate doing what we all love.
post #19 of 19
Quote:
Originally Posted by Van Holton View Post

I put mine on about 9 pm and its ready about noon, 1pmish. At 65 I just can't drink that long any more!!

This at 225?
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