Recent content by Ol'Smokie

Thanks - I understand the stall but hadn't heard it explained that way so that's a good read. The part I'm curious about is if the 72% lean pork maybe has more of an exaggerated "stall" effect than other meats and is a 15 degree drop really truly norml? Today some of my probes nearly hit my...

I have a homemade cabinet smoker that's pretty large. I can run 150lbs or more of summer sausage when doing 2-1/2"x20" casings. I smoke only with charcoal. I won't go into a bunch of explanation of the construction of the smoker. My question is a general question about the "meat stall" I've...