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

[ak1]

Not psychic, just using logic.

Imagine cooking a steak. you sear the outside and it's nice and brown with pretty grill marks. When you cut it open, it's brown outside, slightly greyish into the meat a bit then nice and pink inside.

Same principle applies, just on a slightly longer timeline.

 

[Bearcarver]

I understand that, but as much as we all know it should be hot enough, we don't know if it's really 140˚ at 1/2" deep inside the meat, unless we measure it. If you know that, you are psychic. Anything else is just guessing---Right?

 

[pandemonium]

i deserve some kind of award for the longest meandering thread ever!!!

hows about a little tbs tag by my name? lolol

 

[Bearcarver]

i deserve some kind of award for the longest meandering thread ever!!!

hows about a little tbs tag by my name? lolol

Absolutely, and we still didn't get any witches or warlocks to admit that they are psychics. Must be afraid of fire & water.

Bear

All your Pande----Gotta go!

 

[ak1]

I never guess, I assume

 based on my experience. Basically, I don't worry about it.

 

[ak1]

i deserve some kind of award for the longest meandering thread ever!!!

hows about a little tbs tag by my name? lolol

How far can we make this go?

 

[herkysprings]

I think there are some things to be said about his products at differnet levels

Medium 2336 = approx the WSM 22.5"

Just by comparing feaures and estimated cooking capacity, the WSM looks like a much better deal. Now, his products go much larger than the WSM, and perhapse this is where they may shine.

I think that people who like the smell / taste of the meat juices hitting the coals and a cooker that does not need much tending  (assuming this fact) would like these. As an individual who cannot manufacture his own stuff, I would rather have a well put together product that works out of the box, rather than make my own and fiddle for months.

Personally I like the access to coals I get with my WSM, and offset rather than a sealed setup like the drums.

At the Mega 3143 level you can almost get a horizon offset, so it depends on what you want to pay for.

talk about price gouging

 

[daddyzaring]

  

 

i deserve some kind of award for the longest meandering thread ever!!!

hows about a little tbs tag by my name? lolol

 

[pandemonium]

You Rock Daddy LOL

 

[Bearcarver]

I never guess, I assume

 based on my experience. Basically, I don't worry about it.

LOL---Thanks, now I get it, you know what they say about "Assume".

Worrying is an old habit I picked up when others started eating my cooking.

Bear

 

[ak1]

LOL---Thanks, now I get it, you know what they say about "Assume".

Worrying is an old habit I picked up when others started eating my cooking.

Bear

Thing is, in 30+ years of cooking, I haven't had an issue yet. 

I know how I prep my food, where it comes from etc. I've always bought meat from local butchers who get it from local farmers. I've also met these farmers and saw how they raise their animals.

 

[tom37]

LMAO thinking page 7 is in the near future!!!!

looking at the history here, we have gone from a passionate discussion about a guy making alot of money making drums to people getting there meat probed in an unsanitary manar. ( sounds kinds bad don't it)  back to the drum guy making money, and on to farmers maybe passionatly raising there animals.

OMG where will it go next????

the sad but funny part is driving home tonight I was thinking ( huh, wonder what was posted on pan's thread today????)  Then I laugh to myself thinking what was posted yesterday.

We are now one post closer to page 7.

Now I'm thinkin about all the mega rare steaks I eat.

 

[pandemonium]

Tom you just got me thinking again (ohh noo)  something along the lines of a meat injection and a friendly farmer haha just how passionate is this farmer AK? I hear it gets real lonely in them fields.

Page 7 here we come!!!
 

 

[tom37]

OMG ......... thanks Pan, now i'm laughin so freakin hard my eyes are watering and I can hardly see to type.

In this situation does the outside 1/2 inch really matter????

I sure hope Jeff don't put me in timeout for stirring the pot.

 

[wingman]

Don't get him coming after ewe. I mean you.

 Damn typos

 

[pandemonium]

OMG ......... thanks Pan, now i'm laughin so freakin hard my eyes are watering and I can hardly see to type.

In this situation does the outside 1/2 inch really matter????

I sure hope Jeff don't put me in timeout for stirring the pot.

Sometimes i hear tale that the first half inch is all they get period!!!
 

 

[Bearcarver]

Thing is, in 30+ years of cooking, I haven't had an issue yet. 

I know how I prep my food, where it comes from etc. I've always bought meat from local butchers who get it from local farmers. I've also met these farmers and saw how they raise their animals.

So this is how you help others?

Many want to know:

How do I know if I got through the danger zone in time, if I don't probe the meat?

Don't probe it, just get the outer 1/2" through, without probing it.

How do I know know for sure if the outer 1/2" got through the danger zone, if I don't break the surface?

"AKI" Answers to all people wanting to know, including Newbis:

It's plenty hot. (Oh?)

I just know. (I'm brilliant)

I Assume. (Duh)

I have a lot of experience. (Yea!!!!)

Thing is, in 30+ years of cooking, I haven't had an issue yet. [color= rgb(24, 24, 24)]  [/color](Wow!)

I know how I prep my food, where it comes from etc. (Then it doesn't matter how you cook it?)

I've always bought meat from local butchers who get it from local farmers. (Another great answer)

I've also met these farmers and saw how they raise their animals. (That makes them bacteria free?)

Which one of your answers above will help anyone trying to learn.

Instead of bragging about your vast experience & know how, share some of it with others. Answer the questions. With all of your experience & brilliance, you must know the answer.

Sounds like I'm being a smart-azz, but look at your answers to the questions.

 

[ddave]

I understand that, but as much as we all know it should be hot enough, we don't know if it's really 140˚ at 1/2" deep inside the meat, unless we measure it. If you know that, you are psychic. Anything else is just guessing---Right?

Wrong.  Not as long as the laws of physics and thermodynamics apply.

As bbally stated in the original thread.

http://www.smokingmeatforums.com/fo...afety-and-low-and-slow-discussion#post_267261

 The "intact muscle" rule for commercial USDA products allows an intact muscle to be cooked to rare using low temp. Provided it has not been punctured.

Unpunctured, intact muscle need only have the outside 0.5 inch pass through 140 degrees within 4 hours. Something easily done at temps of 200 F or more.

 

 As long as your smoker is above the temps that he stated, then the outer 1/2" should pass through 140° in four hours.

If in doubt, throw a hunk of meat on a 200°+ smoker, wait 4 hours then probe the outer 1/2".  That's probably what was done in testing and how the recommendation came to be.

Dave

 

[ak1]

So this is how you help others?

Many want to know:

How do I know if I got through the danger zone in time, if I don't probe the meat?

Don't probe it, just get the outer 1/2" through, without probing it.

How do I know know for sure if the outer 1/2" got through the danger zone, if I don't break the surface?

"AKI" Answers to all people wanting to know, including Newbis:

It's plenty hot. (Oh?)

I just know. (I'm brilliant)

I Assume. (Duh)

I have a lot of experience. (Yea!!!!)

Thing is, in 30+ years of cooking, I haven't had an issue yet. [color= rgb(24, 24, 24)]  [/color](Wow!)

I know how I prep my food, where it comes from etc. (Then it doesn't matter how you cook it?)

I've always bought meat from local butchers who get it from local farmers. (Another great answer)

I've also met these farmers and saw how they raise their animals. (That makes them bacteria free?)

Which one of your answers above will help anyone trying to learn.

Instead of bragging about your vast experience & know how, share some of it with others. Answer the questions. With all of your experience & brilliance, you must know the answer.

Sounds like I'm being a smart-azz, but look at your answers to the questions.

Bear, First of all I wasn't bragging. 

I just explained simply why I personally don't worry about it.

If you feel the need to be absolutely sure then by all means go ahead and measure the temp of the meat after 4 hrs in the smoker.

 

[ak1]

So this is how you help others?

Many want to know:

How do I know if I got through the danger zone in time, if I don't probe the meat?

Don't probe it, just get the outer 1/2" through, without probing it.

How do I know know for sure if the outer 1/2" got through the danger zone, if I don't break the surface?

"AKI" Answers to all people wanting to know, including Newbis:

It's plenty hot. (Oh?)

I just know. (I'm brilliant)

I Assume. (Duh)

I have a lot of experience. (Yea!!!!)

Thing is, in 30+ years of cooking, I haven't had an issue yet. [color= rgb(24, 24, 24)]  [/color](Wow!)

I know how I prep my food, where it comes from etc. (Then it doesn't matter how you cook it?)

I've always bought meat from local butchers who get it from local farmers. (Another great answer)

I've also met these farmers and saw how they raise their animals. (That makes them bacteria free?)

Which one of your answers above will help anyone trying to learn.

Instead of bragging about your vast experience & know how, share some of it with others. Answer the questions. With all of your experience & brilliance, you must know the answer.

Sounds like I'm being a smart-azz, but look at your answers to the questions.

Bear, I wasn't bragging, I was simply explaining why I personally don't worry about it. Nothing more, nothing less.

If you feel more comfortable knowing with certainty that the outside of the meat is in the safe zone then by all means go ahead and measure it after 4 hrs.