Hi yall, Rob Vantreese here from Largo Florida. Joined last week on Friday and love what I am seeing and reading. I now know what the stall period is when cooking large meats like butts and brisket, I have seen this for years but just accepted the fact that it happens every time so when the meat gets to about 150 or so I know it would take around 3 to 4 hours to get to 165. The funny thing is I have always called it the stall period or 150 beer break and it was time for a beer or 3 or 4, well maybe 6 from time to time.
Born and raised in Houston Texas moved to Fl in 1984. I am a retired Microsoft engineer and own my own business in the home/office automation industry. My dad was from Abilene Texas and my mom was from Lafayette Louisiana heart of Cajun country so cooking, barbecuing, grilling, and smoking has been in my blood sense birth. My wife and I cook on one of our grills at least 5 days out of the week weather permitting. My grills are as follows: CharGriller Pro with firebox and is one of the hardest cookers on the planet to keep a steady temperature but I mastered it, I have replaced the firebox 3 times over the years and the last time I had to weld a half moon shaped bracket to it so I could bolt the new firebox on. Help is on the way for that old smoker; my new Lang 48 deluxe will be here this week. My small grill is a Weber Q series and my pride and joy is a 40 year old Charbroil grill with a tempered glass front that I only use for rotisserie these days.
And thanks to Meathead and Dr. Greg Blonder for explaining the phenomenon called “the stall†which I coined the 150 beer break years ago. Evaporative Cooling who-da ever thunk it, I’ll still refer to it as the 150 beer break only now I can amaze my friends by explaining Evaporative Cooling while drinking beer.
Born and raised in Houston Texas moved to Fl in 1984. I am a retired Microsoft engineer and own my own business in the home/office automation industry. My dad was from Abilene Texas and my mom was from Lafayette Louisiana heart of Cajun country so cooking, barbecuing, grilling, and smoking has been in my blood sense birth. My wife and I cook on one of our grills at least 5 days out of the week weather permitting. My grills are as follows: CharGriller Pro with firebox and is one of the hardest cookers on the planet to keep a steady temperature but I mastered it, I have replaced the firebox 3 times over the years and the last time I had to weld a half moon shaped bracket to it so I could bolt the new firebox on. Help is on the way for that old smoker; my new Lang 48 deluxe will be here this week. My small grill is a Weber Q series and my pride and joy is a 40 year old Charbroil grill with a tempered glass front that I only use for rotisserie these days.
And thanks to Meathead and Dr. Greg Blonder for explaining the phenomenon called “the stall†which I coined the 150 beer break years ago. Evaporative Cooling who-da ever thunk it, I’ll still refer to it as the 150 beer break only now I can amaze my friends by explaining Evaporative Cooling while drinking beer.
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