Food & Kitchen
Stall Predictor Calculator
The stall — where internal temp parks for hours at 150-170F — is evaporative cooling. Different cuts stall differently.
Expected stall
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- Stall start
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- Stall end
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- Strategy
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FAQ
Can I avoid the stall? +
Yes — wrap in foil at ~155F to power through in under 30 min. Paper wraps split the difference. No wrap gives the best bark but adds 2-4 hours.
Why does the stall happen? +
Surface moisture evaporates and cools the meat as fast as the smoker heats it. Once that moisture is gone, temp climbs again.