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BB-Q "stall" explanation
Atltider
Posts: 1
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.
Comments
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It is no mystery to the EggHead Gang. It is simply evaporative cooling.I grill therefore I am.....not hungy.
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