The stall is a concept that helps explain how heat moves through a barbecue cooker and food. Understanding this term helps you recognize what a BBQ guide, manufacturer or pitmaster is referring to.

Why the stall matters

Air temperature, radiant heat, evaporation and contact with hot surfaces can all change cooking speed. Two pieces of meat at the same pit temperature may cook differently.

Practical consideration

Measure temperatures at the food level and avoid assuming a lid thermometer gives the same reading everywhere.