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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default Understanding And Beating The Barbecue Stall, Bane Of All Barbecuers

    I thought this was a good read, what are your thought on the subject?


    http://amazingribs.com/tips_and_tech...the_stall.html
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Thanks for sharing John. Very interesting read. And it's something I will keep in mind when timing is important in cooking. Like when hungry folks are arriving and I'm in the middle of a stall that's already been going on for 2-3 hrs. Not good when the host can only answer "I don't know!" to the question-"What time's dinner?"

    It gives you some options. But you have to decide on which one early enough and plan accordingly. Cook on higher temp. to begin with, or keep it low and foil early.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    SmokyOkie Guest

    Default

    OK, so I didn't have time to read the whole article. what is the Cliff NOtes version of it?

    What do you do to prevent the stall or overcome it?

    Cook hot?

  4. #4
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Foil...
    It's a long article and study, but worth the read.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    It debunks the old statements that the primary reason for the stall is the collogens and connective tissue breaking down. It backs up what is said with tests that confirm what the author is saying.

    Everyone should take the time to read through the article
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Sep 2008
    Location
    Northern Illinois
    Posts
    1,052

    Default

    Good Article! Thanks for sharing it.
    Bill

  7. #7
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  8. #8
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by SmokyOkie View Post
    OK, so I didn't have time to read the whole article. what is the Cliff NOtes version of it?

    What do you do to prevent the stall or overcome it?

    Cook hot?

    This is over-simplified, but yes cook at higher temp. (300+) or cook low and slow (225) and foil after 2-3 hrs or 150 deg. IT. The stall is caused by moisture evaporation cooling the meat, much like the cooling effect you experience as your sweat evaporates.

    Definitely read when you get time. I bookmarked it for future reference.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  9. #9
    SmokyOkie Guest

    Default

    Thanx for the Cliff notes guys. I will find time to read it.

  10. #10
    Join Date
    Feb 2011
    Location
    Freehold, NJ
    Posts
    166

    Default

    I know this is an older post but I just came across it and read the article and wanted to say thanks to Vermin99 for posting it.

    "Forbidden fruit is the sweetest"
    Chargriller Smokin pro
    Obsessed with BBQ
    KCBS CBJ

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