« previous next »
Pages: [1]   Go Down

Author Topic: Why there is a stall when slow cooking big chunks of meat  (Read 571 times)

0 Members and 1 Guest are viewing this topic.

Offline Harriska2

  • Jr. Member
  • **
  • Posts: 75
Why there is a stall when slow cooking big chunks of meat
« Reply #-1 on: September 03, 2018, 10:22:02 AM »
Interesting article on why there is a stall when slow cooking big chunks of meat and some options to deal with it.  Apparently it has to do with evaporation and airflow, which the MAK has plenty of.  I’ve experienced this myself and usually just pump up the temp to 250.

https://arstechnica.com/science/2018/09/let-science-be-your-guide-for-the-perfect-labor-day-bbq/
Logged
Pages: [1]   Go Up
« previous next »