I put almost 11 pounds of bacon on to smoke around 9AM, and apparently it hit a stall around 148, as I've been waiting an hour and a half for it to reach 150. I even opened up the kettle and double checked with my Thermapen, in case the Smoke was in a cold spot, but its pretty consistent everywhere I probed.
Never would have expected a stall on something 1.5" to 2" thick, but apparently it can happen.
FYI, a 10 to 11 pound slab of pork belly is about as much as a 22" kettle (Performer) can handle, and be in the indirect grilling area with the SNS in there. I barely had room for the air probe and meat probe at once side of the grate, and the meat was hanging up right to the water chamber of the SNS, and crammed against the curve of the kettle on the other side.
Never would have expected a stall on something 1.5" to 2" thick, but apparently it can happen.
FYI, a 10 to 11 pound slab of pork belly is about as much as a 22" kettle (Performer) can handle, and be in the indirect grilling area with the SNS in there. I barely had room for the air probe and meat probe at once side of the grate, and the meat was hanging up right to the water chamber of the SNS, and crammed against the curve of the kettle on the other side.
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