Originally Posted by Guamaque
I like the article, it's thought provoking, but it is dead wrong. I am a physics major, and this article blows smoke. Pardon the pun.
The reason for the stall is detailed in the thermal equilibrium curve. The higher the thermal mass of your pit, the longer you will experience the stall. Heat approaches equilibrium after 2-3 hours, then slowly approaches the equilibrium over a long time, as the curve graft shows. Once it is achieved, the pit and surrounding can not take in more heat and the meat temp will rise.
Stall is not due on the thermal mass of your pit or the time required for your system to reach equilibrium.
The fact that the stall is going on 5-8 hours into the cook should make that point obvious.
[COLOR=green][B]XL BGE[/B][/COLOR], NBBD Offset, 3 Weber kettles, gas and electric cabinet smokers, and a few smoker projects waiting