During the stall.....

[smokinjb]

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

 

[JckDanls 07]

just drink another beer...

 

[wade]

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

 

[vibe]

That's the only thing to do during the stall, or cook in general for that matter [emoji]128521[/emoji]


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[smokinjb]

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.

 

[sfprankster]

Stop watching it and it will begin to rise quickly.

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

 

[stickyfingers]

Wait.

 

[smokinjb]

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

 

[cliffcarter]

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.

 

[smokinjb]

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

 

[smokinjb]

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

 

[stickyfingers]

 
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.

Me too.

 

[wade]

"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.

 

[heubrewer]

Sleep. I mainly smoke overnight

 

[van holton]

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

 

[gditys]

Step 1 Open beer

Step 2 Drink beer

Step 3 Repeat steps 1 & 2

 

[roched11]

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

 

[patg]

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.

 

[laxinfish29]

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?