Low smoke temp ?

[H. Wilson]

Starting with a Weber Nat gas grill and heat it enough to make grates safe for food then turn off all burners and put inside a Amazen tube with mesquite pellets burning under some baby back ribs, how low of a temp can I go safely for smoking a while then finishing on hot grill grates ?

 

[DanHoo]

How long can you leave the meat sitting on the counter at room temp?

Probably 4 hours.

IMO, That's how long you have to get the temp above 140.

 

[timothy]

Thread 'The Kruger Safety Compilation v0.1'

Nov 20, 2008

Here is something I've had in mind for a while and made the time to do today. Kevin has spent so much time giving detailed expert advice on safety, it's a shame when I forget or want to look something up and can't find it. So I took the liberty of compiling a great many of Kevin's safety related posts into one thread of links.

I attempted to organize it some fashion, but pls consider it a work in progress. I can't spend any more time on it today but it seems like a good place to stop and ask for feedback. I do intend on putting a little more detail on the links, but I want to encourage...

• Shawn W
• Replies: 45
• Forum: Barbecuing

Scroll down to the Cooking section.

 

[MikeCantell]

I can give great smoke flavor from the gitgo using shag bark off a hickory tree, pack the tube tight and fire it up blow it out when glowing good. start cooking.

 

[R Chin]

Simple food safety standard to remember is 4-4-4

No more than 4 hours total spent between 40f and 140f

 

[Brock Gingery]

About the only things I would even consider "cold" smoking with a tube are cheeses, and fish. The fish usually because of the brine or cure stabilizing it. Any type of red meat or pork dealing with a cure needs refrigerated while the salt does it's magic if its being made the traditional way, or for the few types that are air dried bagged and not exposed to air. Moisture and air are the two biggest enemies of raw meat and result in either mold or bacteria propagation.

 

[DanHoo]

I cool smoke tri tip for an hour or two before lighting coal. In summer pit temps are 150 to 180 in the BGE or WSK with two smoke tubes. Sometimes two hours will get internal temps up to 110 to 115.