Hi,
We are very new to smoking. I hope this is the right tab to ask questions if not I do apologize. Can someone explain the stall to me? It sounds to me like when the meat reaches a certain temperature and doesn't reacher higher. Is this a fair assumption. I just ordered some peach paper as from what I am reading that helps. Last night we smoked a center cut pork roast and it came out awesome. They did put it on a little late in the day around noon time. It was finally ready to eat probably about 6:30 ish., Came out awesome but trying to get a better handle on timing. It sounds like even with planning early smoking may take a tad longer than your think dinner hour will be. Over the weekend we are doing ribs, chicken and possibly a bottom of the round roast that I picked up.
Thanks,
Maureen
We are very new to smoking. I hope this is the right tab to ask questions if not I do apologize. Can someone explain the stall to me? It sounds to me like when the meat reaches a certain temperature and doesn't reacher higher. Is this a fair assumption. I just ordered some peach paper as from what I am reading that helps. Last night we smoked a center cut pork roast and it came out awesome. They did put it on a little late in the day around noon time. It was finally ready to eat probably about 6:30 ish., Came out awesome but trying to get a better handle on timing. It sounds like even with planning early smoking may take a tad longer than your think dinner hour will be. Over the weekend we are doing ribs, chicken and possibly a bottom of the round roast that I picked up.
Thanks,
Maureen