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

Discussion in 'Charcoal Smokers' started by pandemonium, Jul 7, 2010.

  1. wingman

    wingman Smoking Fanatic SMF Premier Member

    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? [​IMG]  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! [​IMG]
     
  2. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    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.
     
  3. wingman

    wingman Smoking Fanatic SMF Premier Member

    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.... [​IMG]  Going on page 6!
     
  4. pandemonium

    pandemonium Master of the Pit

    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.[​IMG]
     
  5. ak1

    ak1 Master of the Pit OTBS Member

    Would you people please keep this on topic![​IMG][​IMG][​IMG]

    This is all about arguing( sorry, "passionately discussing") with Pandemonium.[​IMG]

    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.
     
  6. pandemonium

    pandemonium Master of the Pit

    An alcohol wipe huh? its like your giving it a shot at the Dr.
     
  7. ak1

    ak1 Master of the Pit OTBS Member

  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Sounds like it's time for a laser type therm, I'll get to making one right now.... yeah.
     
  10. ak1

    ak1 Master of the Pit OTBS Member

    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.
     
  11. pandemonium

    pandemonium Master of the Pit

    I never knew they had wipes like that for a food thermometer wow
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great idea, my insta-red laser thingy only reads surface temp. It's also great for teasing the cat!

    Bear
     
  14. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Does it work the same way on women?
     
  15. ak1

    ak1 Master of the Pit OTBS Member

    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.  
     
     
  16. pandemonium

    pandemonium Master of the Pit

    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
     
    Last edited: Jul 12, 2010
  17. ak1

    ak1 Master of the Pit OTBS Member

    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.
     
  18. wingman

    wingman Smoking Fanatic SMF Premier Member

    Come on page 6! [​IMG]
     
  19. ak1

    ak1 Master of the Pit OTBS Member

    Who would have thought it would go this long[​IMG]
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    How do you know that without measuring it?   Psychic?
     
     

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