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Unread 09-28-2011, 02:42 PM   #33
PatioDaddio
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Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
Originally Posted by MG_NorCal View Post
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.
I was wondering the same thing. Why does it happen after everything should
have long since equalized? And why would the meat stall at 150-170* when
everything around it is above that temp long before then?

I see the whole cook as one long stall.

John
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