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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 03-15-2014, 04:44 PM   #1
GoolsbyMD
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Default ohhh the stall...

Like watching paint dry. Door only open to remove beans.
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Unread 03-15-2014, 04:45 PM   #2
ButtBurner
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if you think the stall is like watching paint dry you are in the wrong hobby LOL

nice cooker bu the way ;)
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Unread 03-15-2014, 04:48 PM   #3
GoolsbyMD
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Oh I'm in the right hobby. I'm just hungry and these smells man these smells.
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Unread 03-15-2014, 04:49 PM   #4
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Quote:
Originally Posted by GoolsbyMD View Post
Oh I'm in the right hobby. I'm just hungry and these smells man these smells.
the best way I know to get around the stall is to take the damn temp probe out

that way you wont know you are in it



this is how my afternoon is going
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Unread 03-15-2014, 04:53 PM   #5
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Quote:
this is how my afternoon is going
Argh.
How much longer?
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Unread 03-15-2014, 04:57 PM   #6
ButtBurner
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Originally Posted by mchar69 View Post
Argh.
How much longer?
she is wrapped and waiting for probe tender

no paint drying here LOL

(just funnin with ya Goosby)
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Unread 03-15-2014, 04:57 PM   #7
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Mine has been stalling for three hours now. Got up to 169 then fell to 162 and now at 165.
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Unread 03-15-2014, 05:03 PM   #8
GoolsbyMD
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Mines sitting somewhere around 167. At least it was last 2 hours. Running pit at 250 - 2 75 is. Might run through my hickory supply and then onto oak :) neighbor came home with her grandkids and said the kid said something smelled good 4 houses down before mine.
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Unread 03-15-2014, 05:05 PM   #9
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sorry did not mean to highjack Gools' thread
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Unread 03-15-2014, 05:07 PM   #10
GoolsbyMD
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Ain't no worries this is bbq nothing wrong going on in here
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Unread 03-15-2014, 05:09 PM   #11
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This thread has hit the stall.
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