First off, I hope I don't get "smoked" for asking something that probably has been stated in the search feature. I've searched and learned of the term "stall" which I've encountered many times not knowing what was happening. It wasnt until coming here this weekend that I found this is a common occurrence. However, in my search I've seen much of "stalls" but not much detail about how to deal with it or if one should even do so at all. My question basically is, what causes the stall (in layman's terms. I saw a very detailed explanation thread that was way over this common man's head). But, moreover, what to do when the stall happens? Ive been smoking since April but honestly have not had the results I've wanted until this past weekend after joining this thread. In the past my meat was way too undercooked or way too overcooked and dried out. I've really had a hard time understanding when to cook low heat (say 225) for long hours vs. cooking higher heat for shorter times. First, I use a Masterbuilt Electric smoker. I love it. It's the smaller one with the window. But, I learned recently the thermometer is off by a good bit, so I got another one to use independently. That helped. This past weekend I learned some things here and pulled off a fantastic beef roast and having a sammy as we speak. This guy is proud. I'm convinced few things make a man feel like a man than putting a hunk of meat in an oven that spits out a crazy good smelling smoke. Anyways, the one thing I believe that's been killing my meat is the "stall". Before I upped the temp to get through it, ruining my meats with overcooked, dry, tasteless results. My question is (yes, I finally got to it, sorry ), is this a bad thing? Can I avoid it? How do i deal with it? Does it mean the meat is "ready" in any way or "close to being ready"? Thanks so much guys! Learning here each day now.