![]() Now when you Have answered that question try to put it in the context of meat. Imagine yourself putting a huge pot of boiling water on the grill to be smoked.Īt the temperature you are smoking the meat, how long do you think that temperature would take to boil such a huge pot of water. When you combine these two features, you can begin to understand how it works. ![]() Often when people smoke or slow cook, they do this with a sizable amount of meat. Scientists have dubbed this evaporative cooling and hypothesize that this is because of meat being 65% water and making use of a slow smoking grill. You might be wondering how does the stall occurs? When cooking a finely cut prime steak, there is often not much fat on this product, meaning that the collagen levels are insufficient to prevent the meat from sweating. The fact that you find inside whatever juicy meat you are cooking, normally referred to as collagen, is what will be required to absorb the heat to prevent the meat from sweating. This problem can last for even up to six hours, which only adds more frustration to the barbecue master. As the meat begins to sweat, this sweet goes up into the grill and evaporates, thereby cooling down its temperature. Believe it or not, meat perspires when it reaches a high temperature. Well, fear not because you can explain to them that what is happening is that the meat is sweating. As the head barbecue master, you cannot answer the people and probably are fearing that a mutiny could erupt at any moment. This is an obvious dismay situation because people are so excited about the food, and it is just not coming. Many people even resort to checking if the grill is connected to the power source. You will most likely be very confused, and use all the thermometers you must inspect the grill’s temperature. Unfortunately, when this happens, it takes a couple of hours to resolve. When that moisture reaches this point at some, it may start failing to increase any further. What causes the meat to stall is that there is a certain amount of moisture on the inside of the meat, whose temperature gets to 150 Fahrenheit to 170 Fahrenheit. This phenomenon typically happens when you are smoking a large amount of meat at a low temperature for quite a long time. It is also referred to as the plateau or the zone. The stall is a devil that is known by many names in the barbecuing community.
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