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

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OK, here's the simple way to do it.

Make sure your probe is nice and clean, and before you insert it give it a good sterilizing wipe. To  be safe, you can wipe the meat with some alcohol where the probe goes in. Insert the probe just under the surface to no more than 1/2". Now, put the meat on the smoker/cooker/oven whatever, and make sure it hits 140 within 4 hrs. 
 
Be still my heart!

AK1----I like that much better than my idea above. I have a Thermopen, I have alcohol wipes. I will be doing that, taking more readings after that happens, saving those readings, and I'll eventually be prepared to use that to explain to anyone.

Whew---That was hard to get. I used to beat things out of guys in bars with a lot less trouble than that!

Don't think I was picking on you----Those questions were open to anyone. You just came up with the best answer I heard yet------THANKS!

Bear
 
Be still my heart!

AK1----I like that much better than my idea above. I have a Thermopen, I have alcohol wipes. I will be doing that, taking more readings after that happens, saving those readings, and I'll eventually be prepared to use that to explain to anyone.

Whew---That was hard to get. I used to beat things out of guys in bars with a lot less trouble than that!

Don't think I was picking on you----Those questions were open to anyone. You just came up with the best answer I heard yet------THANKS!

Bear
See Bear, that'll teach you!!! You want a serious answer, don't ask in this thread
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You can use alcohol wipes on food utensils?  Isn't that like rubbing alcohol?  I didn't think that was safe to use that way?
 
Be still my heart!

AK1----I like that much better than my idea above. I have a Thermopen, I have alcohol wipes. I will be doing that, taking more readings after that happens, saving those readings, and I'll eventually be prepared to use that to explain to anyone.

Whew---That was hard to get. I used to beat things out of guys in bars with a lot less trouble than that!

Don't think I was picking on you----Those questions were open to anyone. You just came up with the best answer I heard yet------THANKS!

Bear



I never got a reply on this?

 

You do mean a strong drinking alcohol, right?  You should probably be a little more specific for those that they make warning lables for. lol


 

 
Yeah that would work! Although, If you drank enough, then you wouldn't have to worry 'cause the alcohol in yer gut would probably sterilize the meat after you ate it
icon_mrgreen.gif
 
You can use alcohol wipes on food utensils?  Isn't that like rubbing alcohol?  I didn't think that was safe to use that way?
It's fine. It's not like you're drinking a bunch.of it.

Oh by the way; @ Pandemonium, I do agree with you that the BDS is expensive, but I still think that there is a chance the price may be justified. If you dont agree,   BITE ME!!!
icon_mrgreen.gif
icon_mrgreen.gif
 
You guys are getting too mushy now. I liked things the way it was. Pokes, jabs witty banter and virtual beers! Enough of the group hugs!
icon_eek.gif
 
You guys are getting too mushy now. I liked things the way it was. Pokes, jabs witty banter and virtual beers! Enough of the group hugs!
icon_eek.gif
Wing Ding,

You'll have to start a new battle, if you want to keep this thread going----AK1 gave me a good answer!
wink.gif


Bear
 
Would a high proof drinking alcohol work as well?  I'd feel better using something that is safe to consume, especially if applying to food?

 
It's fine. It's not like you're drinking a bunch.of it.

Oh by the way; @ Pandemonium, I do agree with you that the BDS is expensive, but I still think that there is a chance the price may be justified. If you dont agree,   BITE ME!!!
icon_mrgreen.gif
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Well now i feel like im in a waltons episode at the end!!

Goodnight bear, daddy, ak, wingman, johnboy yall sleep tight now ya hear!!!
 
At the risk of upsetting Bear, by not giving a definitive answer.
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I'd do it. I'm ASSUMING with my PSYCHIC POWERS that it would work.

Seriously though, I couldn't tell you for sure. I would think that a good whisky would do the trick. You might want to give it a few swabs just to be safe.
 
At the risk of upsetting Bear, by not giving a definitive answer.
icon_mrgreen.gif


I'd do it. I'm ASSUMING with my PSYCHIC POWERS that it would work.

Seriously though, I couldn't tell you for sure. I would think that a good whisky would do the trick. You might want to give it a few swabs just to be safe.
LOL----That aint gonna work, I got my answer----I'm happy now.

I get testy when I spend a lot of time asking a serious question, and it looks like I'm never gonna get an answer.

Comes with age---Don't have that many years to wait for an answer.

Bear
 
I'll accept a good explanation from anyone, but please leave out Assumptions, Guesses, Premonitions, Theories of physics and thermodynamics, and VooDoo. I have enough of them of my own.
I guess I'll have to try it myself. I'll run something up to 4 hours at 225Ëš without a probe. Then I'll take my Thermopen and test it 1/2" deep at various places to see what reading I get. If it's way high, I might probe deeper
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 and record a few measurements. Then maybe I'll feel safe in telling others what my readings were, after doing those actions. I don't want to tell people it's safe because I assume it, or Centrifical force, Gravity, and the  Pythagorean Theory say it is.
What is it that you think will make your test results repeatable if not the laws of physics and thermodynamics? 
biggrin.gif
  Without them your results would be meaningless because you could not be reasonably sure that it would work that way every time as long as you kept the conditions (smoker temp, size of the cut of meat, initial temp of the meat etc) consistent.

Really, Bear, I'm not trying to be a smartass here (not that I would be above that
biggrin.gif
) but I'm not in this case.

And I do applaud your tenacity for getting your question answered.

Dave
 
What is it that you think will make your test results repeatable if not the laws of physics and thermodynamics? 
biggrin.gif
  Without them your results would be meaningless because you could not be reasonably sure that it would work that way every time as long as you kept the conditions (smoker temp, size of the cut of meat, initial temp of the meat etc) consistent.

Really, Bear, I'm not trying to be a smartass here (not that I would be above that
biggrin.gif
) but I'm not in this case.

And I do applaud your tenacity for getting your question answered.

Dave
 
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