check this uds site out youll get a kick out of this hahah

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What in the hell happened to this thread? It once was filled with opinions and smelled of free speech and the American dream. I spent the day staining decks and come back to it and  now it smells of bad meat?
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 Or I guess we don't quite know if the meat is bad yet until we figure out how to measure the outer 1/2" of the meat properly.God god! I'm laughing my ARSS off over here in Tacoma WA. Only in America and Smoking Meats forum I guess.... You guys crack me up!

I'm not going to jump in on the meat thing but I still think he charges too much for his UDS (BDS)'s. Ha!
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See how easy it is to entertain us!!

Heck, who would have ever thought this thread would have ran into 5 pages. 

BTW My 2 cents says he may be on the high side as well, but as said before if he has people paying his prices why drop them down.
 
And as I said.. It's America! He should be doing what he feels is best as long as its legal! I'm with ya!

I'm also still scratching my head over the bad or good or lets measure the meat thing....
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 Going on page 6!
 
I remember this meat probe conversation before, well kinda, well I remember enough that i think the probe in the meat too soon is just a little too much thinking and or worrying. I have put mine in all but my last pork but when meat went on and im not puking blood.
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Would you people please keep this on topic!
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This is all about arguing( sorry, "passionately discussing") with Pandemonium.
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As for sticking a probe in the meat, I usually stick it in right at the start, and, as P said, I ain't coughin' up no blood!

Mind you, I always wipe down my probe with an alcohol wipe prior to using it.
 
Sorry about stepping on your thread guys, but it had strayed before I got here. I've asked that question on other threads, and never got an answer, and I'm still trying to figure out how you can measure the temperature of the meat at 1/2" deep, without sticking something in 1/2" deep, because they say "It's OK to stick the probe in if it's 140˚ at 1/2" deep. And I say "Huh?"

Bear
 
Sorry about stepping on your thread guys, but it had strayed before I got here. I've asked that question on other threads, and never got an answer, and I'm still trying to figure out how you can measure the temperature of the meat at 1/2" deep, without sticking something in 1/2" deep, because they say "It's OK to stick the probe in if it's 140˚ at 1/2" deep. And I say "Huh?"

Bear
Sounds like it's time for a laser type therm, I'll get to making one right now.... yeah.
 
I think you're misunderstanding the theory.

Basically, on a whole cut of meat, the important thing is for the outside 1/2" to reach the safe zone within 4hrs. That's what kills the surface bacteria. It doesn't really matter how long it takes for the center to reach temp.
 
I think you're misunderstanding the theory.

Basically, on a whole cut of meat, the important thing is for the outside 1/2" to reach the safe zone within 4hrs. That's what kills the surface bacteria. It doesn't really matter how long it takes for the center to reach temp.
Don't know who you're answering here, but if it's me----That is my point. Next time you have a piece of meat smoking, measure what the temp is at 1/2" deep, but don't break the outer surface.

Bear
 
Don't know who you're answering here, but if it's me----That is my point. Next time you have a piece of meat smoking, measure what the temp is at 1/2" deep, but don't break the outer surface.

Bear
I was answering you. 

I don't think that you have to measure the outside 1/2". Given the cooking chamber temps, the outside will reach the required temps quite fast and kill any creepy crawleys.  
 
 
I think you're misunderstanding the theory.

Basically, on a whole cut of meat, the important thing is for the outside 1/2" to reach the safe zone within 4hrs. That's what kills the surface bacteria. It doesn't really matter how long it takes for the center to reach temp.
I was answering you. 

I don't think that you have to measure the outside 1/2". Given the cooking chamber temps, the outside will reach the required temps quite fast and kill any creepy crawleys.  
 
doesnt that contradict what you just posted earlier? you said the outside was the only part you have to worry about, that the inside didnt matter how long to get to temp? confused here
 
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I think you're misunderstanding the theory.

Basically, on a whole cut of meat, the important thing is for the outside 1/2" to reach the safe zone within 4hrs. That's what kills the surface bacteria. It doesn't really matter how long it takes for the center to reach temp.

doesnt that contradict what you just posted earlier? you said the outside was the only part you have to worry about, that the inside didnt matter how long to get to temp? confused here
I didn't think it does.

Let me try this again.

On a whole cut (brisket, butt, etc), as long as the outside of the meat gets into the safe zone you're OK as far as killing bacteria. That happens quickly because of the cooking chamber temps. At this point, it doesn't really matter what the internal temperature is, because there's no germs there to worry about. You still have to cook the meat through, but you wont have issues with bacteria.
 
I was answering you. 

I don't think that you have to measure the outside 1/2". Given the cooking chamber temps, the outside will reach the required temps quite fast and kill any creepy crawleys.  
 
How do you know that without measuring it?   Psychic?
 
 
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