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The Stall

agreenagreen Posts: 8
I'm fairly new to smoking on the egg.  So, what does "the stall" mean?  Is this where it reaches a desired temp. and then you let it rest off the egg for it to reach the final temp?

Thanks!

Comments

  • "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • UncleBillyUncleBilly Posts: 195
    +1 on amazingribs.com. Order Meathead’s book.  It has a wealth of information.  
    XL  Central Ohio
  • tenpenny_05tenpenny_05 Posts: 210
    Most larger pieces of meat when cooking get to a point where the internal temperature will stop rising for a long period of time. This is called the stall. Usually caused by moisture beginning to evaporate from the meat so the heat energy from the grill is going toward evaporating water and not heating your meat.
    You can crank your heat up to get through it faster or just wait it out.
    Kansas City, Kansas
    Second hand Medium BGE, Second hand Weber Kettle, Second hand Weber Smokey Mountain
  • lousubcaplousubcap Posts: 16,794
    Hopefully still not in the stall 5 months on  =)
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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