Cold Smoke then Grill

Discussion in 'Food Safety' started by andydoc, Sep 7, 2013.

  1. I have an old Big Chief that doesn't get all to hot, and wondering if it is ok to 'cold smoke' meat for 2 hours, then put it on the grill to get it to temp before the 4 hour it ok?
  2. s2k9k

    s2k9k AMNPS Test Group

    What kind of meat?
  3. ABTs with bacon strips or thin cuts of beef for jerkey...and what about something like a Fatty?
    Last edited: Sep 7, 2013
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    ABT's with bacon is OK.....  bacon has nitrite in it....  no problem......   Now a fatty... that's ground meat...  if there is bacteria in it, which I'm positive there is, have the oven pre-heated to 350 ish to get it up to temp quickly....   The finish IT of the fatty should probably be up around 160 ish....  Dave

    Why the Rest Time is Important

    After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.
    CategoryFoodTemperature (°F) Rest Time 
    Ground Meat & Meat MixturesBeef, Pork, Veal, Lamb160None
    Turkey, Chicken165None
    Fresh Beef, Veal, LambSteaks, roasts, chops1453 minutes
    PoultryChicken & Turkey, whole165None
    Poultry breasts, roasts165None
    Poultry thighs, legs, wings165None
    Duck & Goose165None
    Stuffing (cooked alone or in bird)165None
    Pork and HamFresh pork1453 minutes
    Fresh ham (raw)1453 minutes
    Precooked ham (to reheat)140None
    Eggs & Egg DishesEggsCook until yolk and white are firmNone
    Egg dishes160None
    Leftovers & CasserolesLeftovers165None
    SeafoodFin Fish145 or cook until flesh is opaque and separates easily with a fork.None
    Shrimp, lobster, and crabsCook until flesh is pearly and opaque.None
    Clams, oysters, and musselsCook until shells open during cooking.None
    ScallopsCook until flesh is milky white or opaque and firm.None

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