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View Full Version : Why does everyone care about the stall ?


SmittyJonz
08-29-2015, 03:50 PM
Why does everyone care about the stall ?I always see threads asking about the stall I have no idea what temperature the meats I cook stall at or even if they do - I don't monitor the IT. :confused:

JoeSmoker
08-29-2015, 03:56 PM
For me, it's not that I care, but the heat from "she who must be obeyed" regarding when we are going to eat encourages me to watch the stall. Today, in fact, I am getting ready to foil the pork butt to push through the stall as an experiment. I have never foiled before, except for ribs.

landarc
08-29-2015, 04:06 PM
I think the stall really comes in to play when folks are cutting their timing as close as possible. Especially since there are many who are still believers in temperatures in the 225°F to 250°F range, where the stall is a significant timing factor.

smoke ninja
08-29-2015, 04:07 PM
That's the thing. So many cooks are clinging to IT and use of the thermometer to monitor it like some security blanket. I feel that when i stopped temping bbq it lead my to be a better cooker and i got better faster than using a blanky.

I do like to track pit temps roughly if only to keep things on track (i learned along time ago it aint no good if it aint done on time) but see no gain in watching the internal temperature for 8 hrs

Teleking
08-29-2015, 04:10 PM
That's the thing. So many cooks are clinging to IT and use of the thermometer to monitor it like some security blanket. I feel that when i stopped temping bbq it lead my to be a better cooker and i got better faster than using a blanky.

I do like to track cook temps roughly if only to keep things on track (i learned along time ago it aint no good if it aint done on time) but see no gain in watching the internal temperature for 8 hrs

Since they just dropped $80 bucks on a crappy remote probe and don't have any paint to watch drying at the time😜

Bob C Cue
08-29-2015, 04:12 PM
I haven't worried about it since 1985 when the NCAA instituted the shot clock.

LYU370
08-29-2015, 04:14 PM
I could care less about the stall. I know it happens, I know it takes a while to get through it, I know the temp starts to rise much quicker once the stall is over.

lankster35
08-29-2015, 04:15 PM
I have been cooking for 25 years and I still keep learning as today I did the Blu Hot-n-fast method for the first time. When I first started cooking we only had the pit gauge and never even thought about internal temperatures. Now I use the butter method but still like to know what the internal temp is because it gives me a good idea when I might be getting close to being done. As far as the stall goes since I never used to wrap my briskets I would bump the temp up by 25-50 degrees to push through the stall and then I would reduce my temp back to 250. Either way just fiddling around and being able to watch temps keeps me interested but in the end it really doesn't matter.

Smokin69th
08-29-2015, 04:17 PM
Don't care anymore. For comps, just get them on early enough to hold when you need to, and for kiddos, day before cooked pulled pork is awesome.

Bludawg
08-29-2015, 04:17 PM
What ninja said.

Zin
08-29-2015, 04:30 PM
Cook at 300+ and there is no stall.

JoeSmoker
08-29-2015, 04:33 PM
Cook at 300+ and there is no stall.

:shocked: Ha.. I have not gone that hot... YET. I am running at 270 on the WSM right now, and I have to say, it is going well so far.

dport7
08-29-2015, 04:51 PM
What is this stall you speak of??

KevinJ
08-29-2015, 05:01 PM
I don't, I'm more worried about cooker temps. I do monitor IT on Butt's and Brisket just to give me an idea when I should start checking to see when they are tender enough to pull.

When they're done they're done.

Bludawg
08-29-2015, 05:15 PM
:shocked: Ha.. I have not gone that hot... YET. I am running at 270 on the WSM right now, and I have to say, it is going well so far.
time to step out of the comfort zone or are ya skert :boxing:

pjtexas1
08-29-2015, 05:22 PM
i like electronics so i have them on while cooking but mostly for cooker temp. i also like the alarm just in case something gets out of hand and I am not looking for a few minutes. i cooked for years and years without and i go back and forth. i think for new guys it helps them not open the cooker every hour. i don't see the problem as long as you don't rely on them solely. at some point they will fail and you have to know how to cook without them. i know some of you think it's for sissy boys or something but it serves a purpose just like an ATC. just another tool but they are not for everyone.

Q Junkie
08-29-2015, 05:22 PM
For me it is just an indication of what the meat is doing. I don't worry about it or try to control it unless I have to hurry it up. I also think it can give a little info on what to expect.
I guess I am still in the stages of learning how to feel the cook because although I do not cook by internal temp, I still monitor it sometimes.
Most cuts that I have had a short stall period seamed to be a little leaner and less moist, but that may just be me imagining things.

JoeSmoker
08-29-2015, 05:29 PM
time to step out of the comfort zone or are ya skert :boxing:

:hand: One cook at time there Blu. But I am moving in that direction..:thumb:

Jason TQ
08-29-2015, 05:44 PM
Every time I see a thread started like this all I can think of is this meme :becky:

http://i1083.photobucket.com/albums/j395/fnbish69/BBQ/Stop-liking-what-I-dont-like_zpscaukv8bj.jpg (http://s1083.photobucket.com/user/fnbish69/media/BBQ/Stop-liking-what-I-dont-like_zpscaukv8bj.jpg.html)

Some folks like to monitor things and aren't in the vocal "too cool to monitor club" :-P

Wolverine1967
08-29-2015, 05:49 PM
I just love data. Period.

It doesn't really make anything "automatically" done just 'cuz a particular IT is reached, but I like knowing.

Plus, on long cooks, it's very convenient using my ATC to know pit is a specific temp. I *thought* I knew before, but really didn't. And I used to open the lid a lot to check on chit but now -- with data -- I know the crazy temperature roller coaster created each time I open the lid.

But I'll clink a beer bottle with brethren on either side of the fence! :peace:

Bob C Cue
08-29-2015, 05:52 PM
Every time I see a thread started like this all I can think of is this meme :becky:

http://i1083.photobucket.com/albums/j395/fnbish69/BBQ/Stop-liking-what-I-dont-like_zpscaukv8bj.jpg (http://s1083.photobucket.com/user/fnbish69/media/BBQ/Stop-liking-what-I-dont-like_zpscaukv8bj.jpg.html)

Some folks like to monitor things and aren't in the vocal "too cool to monitor club" :-P
Are you saying there is still peer pressure at our age? Either way I agree with the majority.

Fwismoker
08-29-2015, 05:55 PM
What is this stall you speak of?? lol, YUP

SmokeŽ
08-29-2015, 06:02 PM
It seems that everyone doesn't care but nothing wrong with a new guy trying to understand what's happening while he learning to cook and if you want to puff your chest out and say I cook caveman style, that's okay also!

Rusty Kettle
08-29-2015, 06:09 PM
I monitor the temps. Only on pork butts or picnic roasts. Brisket probe tender. Ribs when the color is right. Chicken when I am hungry I eat.

pjtexas1
08-29-2015, 06:16 PM
Are you saying there is still peer pressure at our age? Either way I agree with the majority.

don't want to get a swirly, huh?:laugh:

qapla
08-29-2015, 06:32 PM
I will sometimes monitor the pitt temp and sometimes use a probe for the IT - but that is just to see what temp it is at, not to tell me when it is done or to check the "stall"

Actually, I use the "Ron Popeil" method - you know, when he was selling those counter top ovens he would say to "set it and forget it" ......

That is how I use the smoker. I know generally that something is going to take 6 or 8 or 12 hours, so, I put it in and "forget it".

I will check the pitt/smoker temp to see if I need to add any more fuel, but I don't open the lid until I think it is close to being done.

Never give a thought to a "stall", just don't get in a hurry when I am Q-ing

SmittyJonz
08-29-2015, 08:21 PM
I'll monitor pit temps. Even those who monitor meat temps why do you need to know when it stalls? Do you you do something different? Wrap? Bump temp up? Cry? :confused:

Fwismoker
08-29-2015, 08:42 PM
[QUOTE=pjtexas1;3342117]i like electronics so i have them on while cooking but mostly for cooker temp. i also like the alarm just in case QUOTE]


.....and he's a Texan! :tape::shocked:

I didn't use a therm to monitor my cook tonight so maybe I should move to Texas and Pj to Indiana! :laugh:

blazinfire
08-29-2015, 08:54 PM
I normally only use my temp gauges If I'm hosting a cookout, and i have visitors eating my cooking. But only use it as a guideline to if the meat is close to done. If i'm cooking for myself and my family I'm pretty good at judging when to pull food off the smoker/grills.

I have never really noticed "stalls" when cooking. But I have heard of people waiting til the stall to wrap, one reason was to get through the stall, and I've also heard of people turning up temp during the stall. (just random information I've picked up while researching smoking through the past few months)

pjtexas1
08-29-2015, 08:58 PM
[QUOTE=pjtexas1;3342117]i like electronics so i have them on while cooking but mostly for cooker temp. i also like the alarm just in case QUOTE]


.....and he's a Texan! :tape::shocked:

I didn't use a therm to monitor my cook tonight so maybe I should move to Texas and Pj to Indiana! :laugh:

I wouldn't mind visiting but I am never leaving.:hand: why are you trying to peer pressure me???

Nuco59
08-30-2015, 09:10 AM
I'll monitor pit temps. Even those who monitor meat temps why do you need to know when it stalls? Do you you do something different? Wrap? Bump temp up? Cry? :confused:

I look at chamber temps. I also have a temp probe in butt or brisket- sue me.

The meat probe is more of a "how am I doing" rather than than the borderline OCD data logging that some seem to enjoy indulging in. (not that there's anything wrong with that)

What do I do if I hit the "dreaded" stall?
wrap? sometimes- sometime not.
bump temp up? usually not - (running at 290 to 325 already)
Cry? There's no crying in BBQ :wink:

smokingkettle
08-30-2015, 10:55 AM
I like to use my thermometer to give me a ballpark. As I get more confident, I look at the meat more and the thermometer less.

Meatguyver
08-30-2015, 10:57 AM
When the stall hits make some sides, grab a beer, look at threads......