- Joined Oct 8, 2010
Is it possible for a 3 hour stall? My 8 pound picnic went to 160 then stalled. In the past 3 hours it has dropped to 151. I know that good things come in time, but....
It is a harmonic balance of oscillating hysteresis. Stab the crap out of it will a large metal fork an it will stop immediately.Is it possible for a 3 hour stall? My 8 pound picnic went to 160 then stalled. In the past 3 hours it has dropped to 151. I know that good things come in time, but....
It stalled for 5 1/2 hours until I couldn't wait any longer. Had to slice it, and it was great, but I really had my heart set on pulled pork. Wish I could have waited longer but 13 1/2 hours for an 8 pound hunk of meat was just more than I could handle. It was dark out when I put it in the smoker and it was dark out when I took it out. Maybe I'm only cut out for chickens...
No, but about 1/2 hour into the stall I moved it from the rack into a foil pan.Thanks, 15,000 BTUs at sealevel.
I can take this to PM if you think I am hijacking your thread. Stall interest me as once I started the stabbing I never saw it again. But I always have about 100,000 BTUs available so I am wondering if a thermal model of your unit might shed some light on this.
Did you flip the thing over or anything like that while it was stalled?
I see at 5:30AM it's 225 ( what int. temp?), and at 2:00pm it's 160. 8 1/2 hours is far past the safe zone. I would not eat it at this point.I keep a log of all my smokes. Many call me anal...
5:30 am - 225 1:00 pm - 224
6:00 am - 244 2:00 pm - 228 - (meat -160) - stall began
6:30 am - 250 3:00 pm - 226
7:00 am - 250 4:00 pm - 230
8:00 am - 264 4:30 pm - 258
8:30 am - 248 5:00 pm - 260
9:00 am - 258 6:00 pm - 230
9:30 am - 242 6:30 pm - Out (242)
10:00 am - 245
11:00 am - 228
12:00 noon - 233
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