The Stall Explained | MEATER Product Knowledge Video

When you’re smoking large cuts of meat low and slow for several hours, like a brisket, beef ribs, or a pork shoulder, you may get to a point where the internal temperature stops rising even if you’re cooking at a consistent temperature. This is the stall. Don't panic.
This is when the collagen in the meat breaks down, melts out towards the surface, evaporates, which cools the meat. Essentially, the heat from your cooker is evaporating the moisture from the meat and the meat is sweating and cooling the surface. Once the meat surface is dry enough where there’s no evaporative cooling, the internal temperature will pick back up and rise.
If you're wrapping your meat to get past the stall, make sure you either wrap around the probe, or poke a hole so the ambient end can stick out. This will help maintain the Bluetooth connection.
The app's current estimator does not account for the stall, but you'll be able to visually see when it's happening when you check the cook graph.
Happy fooding and don't forget to invite us next time!
Let’s meat up!
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[@BlueCollarUSA]

Any change of making the Meater stay connected?

[@Unknown_Nexus]

Awh so id assume during the stall stage spraying would be a bad idea then? Hence it would continue to have moisture to cool it down?
Currently smoking 2, 6 lbs beef ribs and im on hour 8 sitting at 160-170. I’ve been spritzing it every hour, Since hour 4.

[@garryhammond3117]

Great explanation of "the stall".
Are you working on making the software able to recognize the stall and account for it? - It would be a HUGE plus! - Thanks. - Cheers!!

[@MEATER]

Hi @garryhammond3117, our outstanding team of engineers is constantly working to improve the app and it's on the product roadmap! :D

[@Redridge07]

Software might be able to recognize the stall, but the duration of the stall would depend on too many variables to accurately predict how long it will last.

[@garryhammond3117]

@@Redridge07 True - I was thinking it go into a pause mode until it sees the temp start to rise again which would mark the end of the stall, but I'm no software guy - lol

[@Redridge07]

@@garryhammond3117 copy

[@maikelvmeurs]

Is there a block 2 coming?

[@MEATER]

Hello @maikelvmeurs! Our team is working on a version, follow our newsletter on meater.com to keep up-to-date! :)