- - Hate the stall!
01-06-2013 12:02 PM
Hate the stall!
The chuckle has been at 149 for the last 45 minutes!
01-06-2013 12:06 PM
I think I can, I think I can.... :boxing:
01-06-2013 12:22 PM
She just broke through. It is amazing. It stays there for 45 minutes, then starts moving and has jumped 4 degrees in 20 minutes
01-06-2013 12:51 PM
Must be noon somewhere............
Enjoy a beverage and wait it out, all part of the game.......................
Fo Sizzle My Nizzle
01-06-2013 02:27 PM
I love the stall if I'm cooking low enough to notice it. Means I can enjoy a drink or catch up on sleep.
01-06-2013 02:41 PM
raise cooking temp to 300. Stall will go away or be a lot shorter
01-06-2013 02:42 PM
Keri C. Says " the stall is when the magic is happening". Open a brew and enjoy the ride!
01-06-2013 03:09 PM
Sorry Tim, but I laughed when you said 45 minutes. I've had it set at 150-ish for a couple of hours. The problem is that it makes it difficult to know when it will be ready to serve since the stall time varies. I made a couple of pork butts 2 weeks ago and the stall was lasting longer than expected. I had family coming over and was starting to panic. I resisted the urge to throw it in the oven. It was done just in time and everyone was happy.
01-06-2013 03:11 PM
i cook hot and fast....
what's a stall? :wink:
01-06-2013 05:33 PM
I added some fuel and opened the vents. I finished at 300
01-06-2013 05:39 PM
The stall is difficult, espically in competition. I had two briskets, both about 14 lbs pretrim, last year that I put on at the same time one hit pull temp in 7 hrs, the other took close to 12. Both were cooked on my Chargriller.