Hate the stall!

Tim Campbell · 01-06-2013, 11:02 AM

The chuckle has been at 149 for the last 45 minutes!

Foxfire · 01-06-2013, 11:06 AM

I think I can, I think I can....

Tim Campbell · 01-06-2013, 11:22 AM

She just broke through. It is amazing. It stays there for 45 minutes, then starts moving and has jumped 4 degrees in 20 minutes

cheapbeer · 01-06-2013, 11:51 AM

Must be noon somewhere............
Enjoy a beverage and wait it out, all part of the game.......................

Fo Sizzle My Nizzle · 01-06-2013, 01:27 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.

El Ropo · 01-06-2013, 01:41 PM

raise cooking temp to 300. Stall will go away or be a lot shorter

HeSmellsLikeSmoke · 01-06-2013, 01:42 PM

Keri C. Says " the stall is when the magic is happening". Open a brew and enjoy the ride!

Wesman61 · 01-06-2013, 02:09 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.

chriscw81 · 01-06-2013, 02:11 PM

i cook hot and fast....

what's a stall?

Tim Campbell · 01-06-2013, 04:33 PM

I added some fuel and opened the vents. I finished at 300

Banjo · 01-06-2013, 04:39 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.

01-06-2013, 11:02 AM	#1
Tim Campbell On the road to being a farker Join Date: 08-12-12 Location: Bristol, CT Downloads: 0 Uploads: 0	Hate the stall! The chuckle has been at 149 for the last 45 minutes! __________________ WSM 22.5", Little Chief, Weber Spirit 300

01-06-2013, 11:06 AM	#2
Foxfire Full Fledged Farker Join Date: 08-28-12 Location: San Jose, CA Downloads: 0 Uploads: 0	I think I can, I think I can.... __________________ ~ Scott ~ Blue Weber Performer + Craycort CI • Brick Red Weber One-Touch Platinum • Weber 26.75 Kettle • Akorn Kamado • ET 732 • Record-crushing ORANGE Thermapen • UDS In Progress

01-06-2013, 11:22 AM	#3
Tim Campbell On the road to being a farker Join Date: 08-12-12 Location: Bristol, CT Downloads: 0 Uploads: 0	She just broke through. It is amazing. It stays there for 45 minutes, then starts moving and has jumped 4 degrees in 20 minutes __________________ WSM 22.5", Little Chief, Weber Spirit 300

01-06-2013, 11:51 AM	#4
cheapbeer On the road to being a farker Join Date: 07-07-12 Location: Westfield, Wisconsin Downloads: 0 Uploads: 0	Must be noon somewhere............ Enjoy a beverage and wait it out, all part of the game....................... __________________ 2 1/2 Ugly Drums, 22.5 wsm and 2 18.5 wsm's

01-06-2013, 01:27 PM	#5
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	I love the stall if I'm cooking low enough to notice it. Means I can enjoy a drink or catch up on sleep. __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus When all else fails just ask yourself, WWGALD???

01-06-2013, 01:41 PM	#6
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	raise cooking temp to 300. Stall will go away or be a lot shorter __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

01-06-2013, 01:42 PM	#7
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Keri C. Says " the stall is when the magic is happening". Open a brew and enjoy the ride! __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-06-2013, 02:09 PM	#8
Wesman61 is one Smokin' Farker Join Date: 07-06-08 Location: Nampa Idaho Downloads: 0 Uploads: 0	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, 02:11 PM	#9
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	i cook hot and fast.... what's a stall? __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

01-06-2013, 04:33 PM	#10
Tim Campbell On the road to being a farker Join Date: 08-12-12 Location: Bristol, CT Downloads: 0 Uploads: 0	I added some fuel and opened the vents. I finished at 300 __________________ WSM 22.5", Little Chief, Weber Spirit 300

01-06-2013, 04:39 PM	#11
Banjo Found some matches. Join Date: 12-22-12 Location: La Mesa, CA Downloads: 0 Uploads: 0	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. __________________ Brandon "Banjo" Santifer Banjo's BBQ WSM 22.5 Chargriller Outlaw w/firebox-modified