Scientific Explanation of BBQ "Stall/Zone/Plateau" and how to avoid

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thanks for posting was a good read
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Now that was something very well worth learning. Especially for newbies to Q'ing.

Explains alot of things and took confusion out of most things.

Thanks gbguy.

Happy Smokin'

Mike
 
Very Cool Article....I usually foil at 3 hours until 190+*F...Now I know why I never had a Crazy Long Stall...Thanks for the Good Catch and Post...JJ
 
Thanks for sharing, you are the 3rd person to post this (that I am aware of anyway)  and I enjoyed it each time.
 
gbguy, Thanks for the great article.... I had heard Myron M cooked his Q at a high temp and he has won many events...

The article explains "why" very well and I learned something today... again... The number of times I learn something here is amazing... I was a dummy, I am still a dummy, only smarter...
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Dave,

I LOVE your quote!  I'll have to steal it!
 
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The number of times I learn something here is amazing... I was a dummy, I am still a dummy, only smarter...
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I too was inspired at this article , I understand the principle,but am an oldschool kind of guy and will just continue the tried and true ways and continue my 'Matra' , "Patience". As I've said before,I'm old and lazy , so it's low a'slow for me. That's my story and I'm stickin' with it
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Have fun and...
 
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