Let's Talk BBQ

FORUM SPONSORS => MAK Grills => Topic started by: Harriska2 on September 03, 2018, 10:22:02 AM

Title: Why there is a stall when slow cooking big chunks of meat
Post by: Harriska2 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/