Yea this is a tough one to be definitive on. There’s so many variables.
We keep stuff in the fridge probably longer than a lot would.
W sometimes let stuff out overnight until it cools. That would be beef products.
Fish and seafood don’t get near that much leeway.
Then there’s my mentor...
Ditto. In addition I started using chips mixed with pellets in the tubes. I get more smoke that way.
Additionally, I sometimes start at the smoke setting for a couple hours, which on my machine is about 130 F. That gets more smoke and after that period switch over to a usual cook temp.
I have a vertical model. On that there is a temp variance from level to level. For example, at the bottom by the burn pot, it’s the hottest. The other three levels vary depending on ambient temps and wind.
So I deal with that by using oven thermometers to tell me were the temp is at a...
One suggestion was to keep the water pan full and spritz often. Apparently that helps control evaporation. But I have the vertical model with a nice built in water pan. So I did all that including the spritzing anyway and still had the stall.
Never ran into a stall before but it seems I did today with a Boston Butt. Around 160 internal it just sat there. For a long time. After a couple hours I did a search on stallling and took the wrap in foil and raise the temperature option. It worked. About a half hour into the higher temp...