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 mark...is 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

    http://www.foodsafety.gov/keep/charts/mintemp.html

    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
    Casseroles165None
    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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