The very first time that I smoked anything, it was a disaster. I had no idea how to control temperature and didnt know what to do when the meats temperature stalled out. So, there I sat, fiddling with the vents on my Apollo® Smoker, adding charcoal, and freaking out while my family sat watching impatiently from the dinner table.
If you use a smoker with any regularity, you have probably heard of this phenomenon before. The dreaded stall. Also known as the plateau or the zone. What is the stall? What causes it? And most importantly, how do you get past or avoid the stall? Find out here in this article.
Smoking a juicy turkey for the holidays takes time patience and an understanding of the infamous “turkey stall” – that frustrating period when the internal temperature hits a plateau and seems to get stuck around 150-170°F. I’m an avid smoker and have navigated this phenomenon many times. In this article, I’ll explain exactly what causes the smoked turkey stall what temp it happens at, and most importantly – tips to push through it for succulently smoked holiday perfection.
What is the Smoked Turkey Stall?
The “stall” refers to when the turkey’s internal temperature reaches about 150-170°F and then stalls out at that temp for 1-3 hours before rising again. This happens because smoking at a low temp (225-250°F) allows time for connective tissues to transform into gelatin. Moisture is driven out then reabsorbed by the meat creating an evaporative cooling effect on the surface. Essentially delicious chemistry!
What Causes the Stall?
The stall is caused by
- Low smoking temp (225-250°F)
- Large cut of meat like a whole turkey
- Long cook time needed to break down connective tissues
- Moisture release and evaporative cooling effect
The moisture evaporation balances out the rising internal temp, causing the stall around 150-170°F.
What Temp Does Turkey Stall When Smoking?
For smoked turkey, the stall typically occurs between:
- 150-170°F
- Most often around 160-165°F
The exact temp depends on factors like turkey size, smoker temp, thermometer accuracy, etc. But anticipate it happening in that general 150-170°F window during the smoking process.
How Long Does the Smoked Turkey Stall Last?
The smoked turkey stall usually lasts:
- 1-2 hours for a 12-15 lb turkey
- 2-3 hours for a 18-20 lb turkey
Be patient and let the stall work itself out rather than rushing it. The patience pays off!
7 Tips to Get Through the Turkey Stall
Follow these useful tips to navigate the temperature plateau:
- Expect the stall – know it’s coming
- Don’t panic when it happens
- Toss more wood chips on during the stall
- Mop or spritz the turkey to aid moisture evaporation
- Monitor temp no more than every 30 minutes
- Be patient – don’t increase heat or rush it
- Allow the turkey to rest 20+ minutes before slicing
Pushing Through the Stall Yields Delicious Success
While frustrating, having a game plan helps you push through the smoked turkey stall. Stay the course and let the science happen! Your rewarded efforts result in incredibly moist, smoke-infused holiday perfection.
Overcoming the Turkey Stall – FAQs
What causes the smoked turkey stall?
The stall is caused by low smoking temperature, large cut of meat, collagen breakdown, and moisture evaporative cooling effect.
What temperature does turkey stall when smoking?
The turkey stall happens between 150-170°F, most often around 160-165°F.
How long does the smoked turkey stall last?
The stall lasts 1-2 hours for a 12-15 lb turkey, and 2-3 hours for an 18-20 lb turkey.
Should I wrap the turkey in foil during the stall?
Wrapping in foil can help retain heat and push through the stall faster. But it’s not required – patience works too.
Can I increase the smoker heat to get through the stall quicker?
Increasing heat can help overcome the stall faster, but avoid going over 275°F to prevent drying out the turkey.
What if the internal temp drops during the stall?
A small temp drop is normal during the stall as moisture evaporates. Don’t worry, it will start climbing again soon.
Should I rest the turkey after the stall before slicing?
Yes, rest the turkey at least 20 minutes after smoking so juices can redistribute throughout the meat.
Mastering the Turkey for Succulent Holiday Perfection
Conquering the infamous smoked turkey stall requires knowledge, patience and a few handy tips. Anticipate the plateau, stay the course and let the science work its magic. Your reward is tender, juicy holiday perfection boasting delicious smoky flavor!
What Causes the Stall?
The stall is caused by the evaporation of liquid on the meats surface. This evaporative cooling works just like when you sweat while working hard. The stall can get frustrating because it lasts for hours. It is because the heating rate of the meat and the temperature of the smoker matches that of the rate of evaporative cooling.
Does that mean that your meat will lose all of its moisture and turn into a dry hunk of yuck? No. First of all, the meat wont remain in the stall forever. There is a finite amount of excess moisture available to be consumed when meat is in this state. The rest of the moisture in the meat is tied up in the collagen, fat, and protein where it will remain to create that succulent meat jello that we love. Once that excess moisture is used up, your meat should start raising in temperature once more.
What is the Stall?
The stall, the plateau, or the zone occurs when smoking or cooking larger cuts of meat at low temperatures for extended periods of time. It is when the interior temperature of that meat reaches about 150°F to 170°F and stops going up. This state can last for hours.