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

[gbguy71]

Here is a great article that explains the cause of "The Stall" and what to do about it.  Well worth reading!

 

[tyotrain]

thanks for posting was a good read

 

[roller]

Very good information thanks for posting it .

 

[SmokinAl]

Very interesting. Thanks for posting the link!

 

[ptcruiserguy]

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

 

[africanmeat]

Thanks good info

 

[chef jimmyj]

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

 

[sqwib]

Thanks for sharing, you are the 3rd person to post this (that I am aware of anyway)  and I enjoyed it each time.

 

[rstr hunter]

Great article I haven't seen it before, but nowI know.  Thanks for posting. 

 

[daveomak]

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...

 

[gbguy71]

Dave,

I LOVE your quote!  I'll have to steal it!
 

<snip>

The number of times I learn something here is amazing... I was a dummy, I am still a dummy, only smarter...

 

[SmokinAl]

Yea that's a good one for your signature line!

 

[oldschoolbbq]

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

.

Have fun and...

 

[jc1947]

Thanks gbguy. Nice to see an article that is that informative.

JC1947