The "Stall" Cures? - Page 2

aawa · 03-19-2014, 02:23 PM

Quote:

Originally Posted by Bludawg

I usually just crack another Lonestar and wait it out however I cook at 300+ and there is no stall to speak of. So about two beers is all I need.

2 beers? Do you have a nipple on that beer? That is about 4-6 beer territory.

Bludawg · 03-19-2014, 02:40 PM

I didn't say how big the bottles where 1 beer is 32 oz

peeps · 03-19-2014, 02:46 PM

Quote:

Originally Posted by Bludawg

I didn't say how big the bottles where 1 beer is 32 oz

smokainmuskoka · 03-19-2014, 02:50 PM

Peeps - %?

peeps · 03-19-2014, 02:59 PM

Quote:

Originally Posted by smokainmuskoka

Peeps - %?

4.6% ABV...but I just pulled a random 32 oz beer pic from a google image search. I don't drink that crap. If I am drinking a big beer it's a Chimay Premiere or an Old E 800

castlepines · 03-19-2014, 03:01 PM

My WSM gets all cozy right around 265 usually so that's where I typically cook. I guess I don't understand when people ask how to get through the stall. I have never seen meat reach 160 and then just stay there forever. It WILL get past it. People see their temps climb from 40F to 160 pretty steadily and then freak out when it holds in the stall. I think what people are really asking is how to get through the stall at the same climb rate they were getting before the stall. And it's totally unnecessary to do that. Just let it ride. Honestly, the best way to get through the stall is to do nothing, turn off your temp probe, crack some beers, turn the temp probe back on in 2-3 hours and stand in awe of the magic of getting through the stall.

Bludawg · 03-19-2014, 05:38 PM

Quote:

Originally Posted by castlepines

My WSM gets all cozy right around 265 usually so that's where I typically cook. I guess I don't understand when people ask how to get through the stall. I have never seen meat reach 160 and then just stay there forever. It WILL get past it. People see their temps climb from 40F to 160 pretty steadily and then freak out when it holds in the stall. I think what people are really asking is how to get through the stall at the same climb rate they were getting before the stall. And it's totally unnecessary to do that. Just let it ride. Honestly, the best way to get through the stall is to do nothing, turn off your temp probe, crack some beers, turn the temp probe back on in 2-3 hours and stand in awe of the magic of getting through the stall.

That is the long Winded version

Fwismoker · 03-19-2014, 05:46 PM

The stall is a beautiful thing... it means the connective tissues are breaking down! You know your meat is moist and tasty...It's all GOOD.

Wrapping and screwing up your bark is silly imo....just crank the heat up a tad if you're impatient. 275-300* does great anyways.

castlepines · 03-19-2014, 06:06 PM

Quote:

Originally Posted by Bludawg

That is the long Winded version

Yeah, that's not uncommon for me. Sometimes I take apart the watch to tell you what time it is. *shrug*

Okie Sawbones · 03-19-2014, 06:39 PM

Bunch of alkys around here. I try to keep it to two mugs a day.

VoodoChild · 03-19-2014, 07:50 PM

Here this may help

http://www.huffingtonpost.com/craig-...19.html?ref=tw

smokestack willie · 03-19-2014, 08:27 PM

Stall is gonna happen unless your cookin to low, then it's an all day/night stall and finish in the oven kinda thing or bad cut... etc. Let it ride stall or no stall, if worried about stall then start earlier, if it blows through and your way ahead of schedule DRANK some more and enjoy the day.

03-19-2014, 02:40 PM	#17
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I didn't say how big the bottles where 1 beer is 32 oz __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

03-19-2014, 02:50 PM	#19
smokainmuskoka is one Smokin' Farker Join Date: 08-30-11 Location: Huntsville, Ontario, Canada	Peeps - %? __________________ 1 x UDS, 2 x 22.5" Weber kettle, 1 x OK Joe's Highland offset, 1 x COS(for storage), 1 x Kingsford SJS knockoff, 1 x ailing 2 burner gasser.

03-19-2014, 05:46 PM	#23
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	The stall is a beautiful thing... it means the connective tissues are breaking down! You know your meat is moist and tasty...It's all GOOD. Wrapping and screwing up your bark is silly imo....just crank the heat up a tad if you're impatient. 275-300* does great anyways. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

03-19-2014, 06:39 PM	#25
Okie Sawbones Banned Join Date: 09-03-13 Location: Edgewood, TX	Bunch of alkys around here. I try to keep it to two mugs a day. __________________ My cooking family - 48" Jambo Pit Clone, Blaz'n Grill Works Gridiron Pellet, Primo XL Ceramic, Weber 22", Lynx 36" SS Grill PNWBA - CBJ, KCBS - CBJ DAV, VFW Cooking BBQ since 1971, seriously cooking BBQ since 1996, when I read Smoke and Spice.

03-19-2014, 07:50 PM	#26
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03-19-2014, 03:01 PM	#21
castlepines is One Chatty Farker Join Date: 08-23-13 Location: Colorado	My WSM gets all cozy right around 265 usually so that's where I typically cook. I guess I don't understand when people ask how to get through the stall. I have never seen meat reach 160 and then just stay there forever. It WILL get past it. People see their temps climb from 40F to 160 pretty steadily and then freak out when it holds in the stall. I think what people are really asking is how to get through the stall at the same climb rate they were getting before the stall. And it's totally unnecessary to do that. Just let it ride. Honestly, the best way to get through the stall is to do nothing, turn off your temp probe, crack some beers, turn the temp probe back on in 2-3 hours and stand in awe of the magic of getting through the stall.

03-19-2014, 08:27 PM	#27
smokestack willie On the road to being a farker Join Date: 09-23-09 Location: west texas	Stall is gonna happen unless your cookin to low, then it's an all day/night stall and finish in the oven kinda thing or bad cut... etc. Let it ride stall or no stall, if worried about stall then start earlier, if it blows through and your way ahead of schedule DRANK some more and enjoy the day.