LOL
I said it in another thread: "Know that stalls happen, pick your own theory that explains the stall and stick to it" This is akin to the particle/wave argument regaring light. It is sometimes best to just use a theory that works at the time. just ask my accountant :-)))
I also agree, in my stick burner we never really stall, I do see a slowdown in the rate of increase, but in either of my MES's I see a significant stall on any big hunk of meat. I can, if watching even see a stall on a split,bone in breast.
I am fascinated by these discussions, I would really like to know what actually goes on. It seems to me to be bass-ackwards to see a stall in a MES (I fill the pan w/ H2O) but not in my trailer pit.
If you forced me to a diagnosis, I would be confused by the stall in the hi-humid environment in the MES and a stall, where the stick burner is a far drier atmosphere and doesn't stall. Perhaps this is because the meat in the stick burner dries faster and at an earlier temp? On the other hand, the evap in the MES has got to be far less.....making me wonder if evap is really the cause.
I can say that I am far better instrumented on my MES than I am on the East Texas rig......meybe insufficient instrumentation is actually missing the stall in the 'real' pit????
Beats the hell outa me :-)
--T