Howdy folks,
So I grabbed a 22" original kettle the day before yesterday for $20 from Craigslist! Yay!
Last night I decided to experiment with my first pork shoulder. The grill was able to stay in the sweet spot of 225-250 using the snake method, but I encountered something odd. My stall seems to have been right around 130°, took literally 7-1/2hrs to hit 150-160. At that point it was already 3am, so i wrapped it in foil, set my oven to 225 and went to sleep. Woke up a few hours later to a perfect 205° and delicious pork.
Question is though, i thought the stall was supposed to hit at around 150-160. The ambient humidity was around 90%, so I'm guessing that had something to do with it, but it seems like my stall hit at a relatively low temp. Has anyone else in FL or other high humidity areas had this experience? Am i missing something? Did I do something wrong?