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BB-Q "stall" explanation

AtltiderAtltider Posts: 1
edited November 2011 in EGGtoberfest
I've heard a lot of theories about the old "stall" around 160F during a long cook. The link to the article below has an interesting take on it; a long read but makes some valid points.  I tried the foil and it seems to work well.


  • ribmasterribmaster Posts: 209
    edited November 2011
    It is no mystery to the EggHead Gang. It is  simply evaporative cooling.
    I grill therefore I am.....not hungy.
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