Cold Smoke then Grill

[andydoc]

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?

 

[s2k9k]

What kind of meat?

 

[andydoc]

ABTs with bacon strips or thin cuts of beef for jerkey...and what about something like a Fatty?

 

[daveomak]

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
[h2]Why the Rest Time is Important[/h2]
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.

Category	Food	Temperature (°F)	Rest Time
Ground Meat & Meat Mixtures	Beef, Pork, Veal, Lamb	160	None
Turkey, Chicken	165	None
Fresh Beef, Veal, Lamb	Steaks, roasts, chops	145	3 minutes
Poultry	Chicken & Turkey, whole	165	None
Poultry breasts, roasts	165	None
Poultry thighs, legs, wings	165	None
Duck & Goose	165	None
Stuffing (cooked alone or in bird)	165	None
Pork and Ham	Fresh pork	145	3 minutes
Fresh ham (raw)	145	3 minutes
Precooked ham (to reheat)	140	None
Eggs & Egg Dishes	Eggs	Cook until yolk and white are firm	None
Egg dishes	160	None
Leftovers & Casseroles	Leftovers	165	None
Casseroles	165	None
Seafood	Fin Fish	145 or cook until flesh is opaque and separates easily with a fork.	None
Shrimp, lobster, and crabs	Cook until flesh is pearly and opaque.	None
Clams, oysters, and mussels	Cook until shells open during cooking.	None
Scallops	Cook until flesh is milky white or opaque and firm.	None