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That's a good way to look at it. The IMT stalls because something is cooling the meat, and what's cooling it is the water evaporating. If you think about working in the hot sun on a humid day versus a dry day... you got it! If you can wrap the meat in foil, it lessens the stall. Likewise, having plenty of humidity by restricting air flow helps lessen stall effects.cmustang wrote:Just to recap with more experience under my belt a large part of my problem was to large heat source so to keep proper temp I was adding to much air flow therefor evaporation was stalling my temp
This suggests that you should start out at low temperature with the vent open during the drying step, then once the meat is dry, start smoke and close the vent down (many say, to 25%) to boost both smoke and water concentration.
Experience - the ability to instantly recognize a mistake when you make it again.