the stall freaks me out. The stall up here is a 145 At 6200 ft. I panic every time it happens. I have in my head it should stall at 154 ish I wonder it the bad bugs die at a lower temp as well any one know
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Stall temps vary with air flow, humidity, cooker temp, the meat, etc......
If you see the stall during the cook, you are watching too close.
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As long as your cooker is maintaining temp, fageddaboutit. 😊Comment
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BTW- bugs start dying very slowly at 131 degrees F. Keep in mind that when your cooker temp is "X degrees" the surface of the meat will be considerably lower.Comment
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I love the stall, it seems like that is where the best bark is formed. That's why I prefer the over night cooks, I'm sleeping when it's stalling.
I increase my temp at the second stall though.
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Mine typically stall around 160 or so, it seems. I don't remember much offhand, I haven't done a lot this winter. With my new Fireboard, I'll be able to tell alot easier in the future.
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At 145° ya should be AJ-Squared Away!
Minus 40°F fer cold foods, +140°F fer hot was Th 'Safe Temps', when I cooked fer a livin, accordin to th State Health Inspector.
If this has changed, in th intervenin years, HouseHomey please, update me.Comment
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39°/40° - 140°/141° depends on how long you've been around. 😀 She loves me, she loves me not. Good enough for my inspector Bonsey. BTW don't stack your marinating.chops under your chicken. Inspector: why? Me: I was too lazy to rearrange everything today. Inspector: "Just fix it!!" Me: Ok. One of those weeks Bonsey.
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This made me think of "Dr. Strangelove: or how I learned to quit worrying and love the Stall" Or something like that....Comment
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