When you hit the stall at lower cooking temps you can wrap in foil or pink butcher paper w/o wax coating, crank up the temp, or pan and cover the pan with foil. If you wrap in foil or pan most folks add some liquid to the cook. You can also wrap/pan and crank temps.
When I was cooking on my stick burner I simply cooked at higher temps to minimize the stall and cook cleaner smoke. With my current pellet grill I cook low for an hour or two for smoke flavor and then crank the temp to get the food done.