Icefever Posted July 17, 2018 Share Posted July 17, 2018 Since entering this realm of BBQ'ing I'm reading articles & watching videos. Every now & then I come across "The Stall". What's it all about?...so I set off in a search along with uncle Gargle and came up with the following. After a 2nd read, I'm sure I understand it ?.. is the info correct ?? https://genuineideas.com/ArticlesIndex/stallbbq.html Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 17, 2018 Share Posted July 17, 2018 As water starts to evapourate tetemp stalls. Take it into account your timings and/or wrap in foil. Of course you want a good bark as well. Or crackling maybe. Some remove the fat and wrap the meat so they get crisp crackling I like to leave it on to get juicy crackling 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 17, 2018 Share Posted July 17, 2018 Yep, that's pretty much sums up "The Stall" Patience is a virtue. Quote Link to comment Share on other sites More sharing options...
Wade Posted July 17, 2018 Share Posted July 17, 2018 The "stall" is only really noticeable when the temperature of the meat has reached a point where the cooling effect of the water evaporating from it is close to or equal to amount of heat penetrating the meat. This causes a plateau in the internal temperature rise until sufficient moisture has been lost for the cooling effect is reduce. If you have foil wrapped your meat before this temperature is reached there will be little/no evaporation and you will not usually see a "stall". Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 17, 2018 Author Share Posted July 17, 2018 Wow thanks, guys, is there a way of working out the time getting near the stall???, from the weight of your joint & the temp you have set the BBQ/Smoker at?? I suppose it's all down to knowing how much water is in the meat....which would be nigh on impossible. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 17, 2018 Share Posted July 17, 2018 Alot of variables there. Su rain cloud wind st. Erm full sun I rack ribs stalled 56 degs c. But anoter time 50 etc. Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 17, 2018 Author Share Posted July 17, 2018 That's what I thought....but it's good to know about this at the start, less chance to cock it up on the day... ? Quote Link to comment Share on other sites More sharing options...
Wade Posted July 17, 2018 Share Posted July 17, 2018 After the first 3 hours I usually foil my meat so I don't usually have a problem with the temperature stalling. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 17, 2018 Share Posted July 17, 2018 Does that affect your bark? Quote Link to comment Share on other sites More sharing options...
Wade Posted July 17, 2018 Share Posted July 17, 2018 It will soften whilst it is in the foil but I then leave it un-foiled for 30 minutes at the end to let it dry and crisp a little. The plus point is that the main bulk of meat stays a lot moister.. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 17, 2018 Share Posted July 17, 2018 Yes that is the way i see it, it is an equation.. I foil ribs for sure, brisket yes but belly pork roll no, I want nice crackling on the meat so it mingles nicely. I appreciate your needs are different though mate. Few days to go now, roll on Friday. I will be aiming to get there early as I can get away at lunchtime and it is a couple of hours driving. Can help set up if you need it. Quote Link to comment Share on other sites More sharing options...
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