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Post stall grid temp rise

bettysnephewbettysnephew Posts: 840
edited September 2012 in EggHead Forum
I have not done many low and slows, 4 to be exact, but each time after the stall is over , the grid and dome temperature rise slowly along with the meat as it approaches being done.  In the last one which was a beef brisket the grid temperature was rock solid for hours at 250° before and during the stall.  As soon as the stall was over the grid and dome temperatures began rising and stopped at about 300° and pretty much held there until the meat was done.  Has anyone else experienced this, or did I miss the explanation somewhere along the line?  
Cedar Rapids, Iowa


  • Just a guess buy would think that,pre-stall?stall the meat is absorbing more of the BTU's being produced by the fire. After the stall the meat is not absorbing so the temp rises, like when you put the platesetter in, it absorbs your heat for a while. May be wrong, just a thought !
    Ova B.
    Fulton MO
  • DuganboyDuganboy Posts: 1,118
    Another factor is that as your big ol pile of lump burns down, there is going to be more air space inside the egg and the fire rises because of the air to the remaining fuel.  

    Air comes in from the bottom and the lump doesn't give it anywhere to go, but then as the lump decreases, there is more air space inside the egg, so the fire burns hotter.

    Hope this makes sense.
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