Page 2 of 2
Posted: Sat Apr 06, 2013 20:36
by Devo
Understanding And Beating The Barbecue Stall, Bane Of All Barbecuers, And How It Helps Create "Bark"
http://www.amazingribs.com/tips_and_tec ... stall.html
Posted: Fri Jun 27, 2014 05:51
by cmustang
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
Posted: Sat Jun 28, 2014 04:47
by el Ducko
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
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.
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.
...comments?
Posted: Sat Jun 28, 2014 06:35
by sawhorseray
After the drying period when the vents are wide open once I introduce smoke the vents are somewhere between 1/3 and 1/4 open, never more. Hark, the raven? RAY
Posted: Fri Oct 24, 2014 05:24
by atcNick
If you cook at a higher temp, say about 300F, you will have no or very little stall period.