Ok, I understand. In my smoker I've never tried to get a butt through the stall. I always wrap, so I don't have info on how long it would take. I can be at 160IT in 6hrs and foil. Another 4-5 and I'm done, pigs resting nice in the cooler.
With my smoker there are major disadvantages. I have to stay with it. I've ran it long enough that I can get away for 30-40min. at a time. If I'm running full, I have to rotate. I usually do this when I wrap. There is no way to keep it the same temp all the way up. I've tried a lot of different things and it just doesn't happen. I usually set my remote therm on the 3rd rack. I start at 250 for butts. If running full no matter how big a fire it will not come up to temp until the cold mass warms up. Usually 30-45 min. in my water pan is near boil. The flames are hitting the bottom of it. Of course the longer it goes the less flame you need. Toward the end, its one stick at a time. If I start running hot, simply open the doors and cool it down. Love my smoker, it does produce unmatched flavor, but I can't "set it, and forget it"
Hope everyone has a good day
With my smoker there are major disadvantages. I have to stay with it. I've ran it long enough that I can get away for 30-40min. at a time. If I'm running full, I have to rotate. I usually do this when I wrap. There is no way to keep it the same temp all the way up. I've tried a lot of different things and it just doesn't happen. I usually set my remote therm on the 3rd rack. I start at 250 for butts. If running full no matter how big a fire it will not come up to temp until the cold mass warms up. Usually 30-45 min. in my water pan is near boil. The flames are hitting the bottom of it. Of course the longer it goes the less flame you need. Toward the end, its one stick at a time. If I start running hot, simply open the doors and cool it down. Love my smoker, it does produce unmatched flavor, but I can't "set it, and forget it"
Hope everyone has a good day