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  1. baconologist

    Pork Shoulder took 36 hours to smoke - Why?

    I have no agenda in mind, I'm just asking for some specific authoritative and compelling evidence that supports your theory in relation to the BBQ stall. It's a simple question. There are several theories as to what causes the BBQ stall, the phase change when collagen converts to gelatin...
  2. baconologist

    Pork Shoulder took 36 hours to smoke - Why?

    So, in relation to the BBQ stall, this is just your personal theory and you have no corroborative scientific or empirical evidence?
  3. baconologist

    Pork Shoulder took 36 hours to smoke - Why?

    Do you have any specific BBQ stall references? That's what I'm looking for.
  4. baconologist

    Pork Shoulder took 36 hours to smoke - Why?

    bbally, Can you please provide a few scientific references on water activity hysteresis equilibrium as a cause of the BBQ stall specifically? My wife is a scientist and I'd like to have her take a look.
  5. baconologist

    The dreaded stall, evaporative cooling & wet-bulb temperature.

    Excellent! I read about evaporative cooling causing the stall and smoking at wet-bulb temperature in Modernist Cuisine. Great information.
  6. baconologist

    Baby backs with whole chicken!

    Nice!
  7. baconologist

    Pork Shoulder took 36 hours to smoke - Why?

    I'm extremely skeptical. I'm going to side with those who say the stall is caused by evaporative cooling.
  8. baconologist

    Pork Shoulder took 36 hours to smoke - Why?

    Can you please back-up what you've posted with some relevant references and translate it to layman's terms? Thanks!
  9. baconologist

    Anyone tried this stuffer?

    Good to know. I'll avoid that style. Bob
  10. baconologist

    Preparing bellies for curing and smoking.....

    That's a good video, he makes it look easy. Bob
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