Quick question is there a certain time when u quit adding wood. I am smoking a butt and it's been in for 6 hours and it has stalled. It's not really smoking a lot now. Should I add more chips or should I just let it be
Yes. The stall is due to evaporative cooling of the meat. Basically, it sweats and cools down a bit. No need to be alarmed. You can crank up the chamber temp to power through the stall, wrap the meat in foil to help power through the stall, do both to help power through the stall, or crack open another beer and just ride it out.Ok so is it normal for you to lose some degrees when it hits the stall.