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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-06-2013, 11:02 AM   #1
Tim Campbell
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Default Hate the stall!

The chuckle has been at 149 for the last 45 minutes!
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Unread 01-06-2013, 11:06 AM   #2
Foxfire
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I think I can, I think I can....
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Unread 01-06-2013, 11:22 AM   #3
Tim Campbell
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She just broke through. It is amazing. It stays there for 45 minutes, then starts moving and has jumped 4 degrees in 20 minutes
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Unread 01-06-2013, 11:51 AM   #4
cheapbeer
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Must be noon somewhere............
Enjoy a beverage and wait it out, all part of the game.......................
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Unread 01-06-2013, 01:27 PM   #5
Fo Sizzle My Nizzle
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I love the stall if I'm cooking low enough to notice it. Means I can enjoy a drink or catch up on sleep.
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Unread 01-06-2013, 01:41 PM   #6
El Ropo
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raise cooking temp to 300. Stall will go away or be a lot shorter
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Unread 01-06-2013, 01:42 PM   #7
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Keri C. Says " the stall is when the magic is happening". Open a brew and enjoy the ride!
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Unread 01-06-2013, 02:09 PM   #8
Wesman61
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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.
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Unread 01-06-2013, 02:11 PM   #9
chriscw81
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i cook hot and fast....

what's a stall?
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Unread 01-06-2013, 04:33 PM   #10
Tim Campbell
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I added some fuel and opened the vents. I finished at 300
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Unread 01-06-2013, 04:39 PM   #11
Banjo
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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.
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