Internal temp going down !

Bullibe

Have a chuck/shoulder on the Egg, pit temp at 230, internal temp was up to 175 but now has dropped to 164 ! Is this normal?

Tjcoley

Not unusual for IT to drop during the stall. Let it finish cooking. You're fine.

U_tarded

yes you have enter "the stall zone"  normal on low and slows you can let it ride, or bump the temp up and power through it.  at 230 it will take a lot longer than at 275 or 300.  some people will foil at this point to power through as well.  I like to let it ride.  Just some suggestions.

Bullibe

Thanks, I will foil and raise the pit temp to 250-275 if I don't I can see having supper at 2 a.m.....looks like a few more beers and Jager Bombs are in order !

Bullibe

Looks like I may need to make a BEERRUN !

U_tarded

Hope your on the west coast! A late dinner is probably in your future

Bullibe

I'm in Gulf Shores, Alabama, but I don't have to work early tomorrow !

U_tarded

Drink up and enjoy the ride 1/2 the fund the journey

nolaegghead

Hey dude!  I've been busy as hell this weekend, but good luck with the cook and we'll be givin ya a call next time we're in the Gulf Shores area.

Man, what a weekend.  I got to talk food at a friend's party with head chef and owner of Dante's Kitchen, who's been a friend of SWMBO for years.  Had an extra ticket to the Hornets on Friday and met a new NOLA egger who's cool and hooked me up with a good butcher.  Ate at Sarah's Bistro on Sat for dinner, discovered a Tapa place, and ate at the Jagerhaus (German food), at lunch on Sunday, watched the Saints destroy TB in a shutout, and then to the party. Helped a poor neighborhood guy with some legal advice from a lawyer friend, trying to hook up a music writer with the Advocate BR paper (Mrs B bought his book and loved it).  Good food, good company, good times.

Get more BEER and crank up the heat!

Bullibe

nolaegghead said:

Hey dude!  I've been busy as hell this weekend, but good luck with the cook and we'll be givin ya a call next time we're in the Gulf Shores area.

Man, what a weekend.  I got to talk food at a friend's party with head chef and owner of Dante's Kitchen, who's been a friend of SWMBO for years.  Had an extra ticket to the Hornets on Friday and met a new NOLA egger who's cool and hooked me up with a good butcher.  Ate at Sarah's Bistro on Sat for dinner, discovered a Tapa place, and ate at the Jagerhaus (German food), at lunch on Sunday, watched the Saints destroy TB in a shutout, and then to the party. Helped a poor neighborhood guy with some legal advice from a lawyer friend, trying to hook up a music writer with the Advocate BR paper (Mrs B bought his book and loved it).  Good food, good company, good times.

Get more BEER and crank up the heat!

Looks like you have had a really busy but fun weekend ! Will be waiting on that call from you, but you know I won't mention the drawer fronts to Mrs. B. ......I have no unfinished projects, but I have some beachfront property in Tennessee for sale if you're interested !
)

Skiddymarker

Bullibe said:

Thanks, I will foil and raise the pit temp to 250-275 if I don't I can see having supper at 2 a.m.....looks like a few more beers and Jager Bombs are in order !

Is it even legal for you La guys to use something called the Texas Crutch?

nolaegghead

Hahaha....she forgave me for not finishing the drawers.  We had fun together and ran around all weekend, so I'm off the hook.  I'll get 'em done sometime this week.  I'm in manic mode where progress gets made. 

I have a picnic in the fridge right now....trying to figure out if I want to cure it, or just do some pulled pork.  decisions...decisions....

Bullibe

Skiddymarker said:

Bullibe said:

Thanks, I will foil and raise the pit temp to 250-275 if I don't I can see having supper at 2 a.m.....looks like a few more beers and Jager Bombs are in order !

Is it even legal for you La guys to use something called the Texas Crutch?

I try to learn from those Texas guys,....you know they KNOW bar-be-que !!