Discussion in 'Roll Call' started by falcon1, Jun 24, 2014.

  1. falcon1

    falcon1 Fire Starter

    I never smoked before now. do I put meat probe in right away when meat is at room temp? or later? On any meat, when do I start putting sauce on, plan on injecting apple juice with some vinegar mix in on a Boston butt

    . any help would be appreciated. Ty all vm
    Last edited: Jun 24, 2014
  2. caribou89

    caribou89 Smoke Blower

    You can put the probe in at any time you want really. Sauce is usually at the very end of the cook. It'll burn if done too early.
  3. bobank03

    bobank03 Smoking Fanatic

    Hi Falcon1;

    I just read a really good post the other day. about this very topic. I wish I could find it... Put the meat on the smoker and let it heat up to your smoking temp. Leave the probe in there to get up to temp as well and then insert it into the meat. That should be enough to kill all the surface germs on both. 

    As far as putting sauce and such on, that really depends on what you are smoking. I don't put sauce on anything. Only dry rub, which is to my taste preference. 

    I'm sure you will get plenty of other really good responses a well! 
  4. falcon1

    falcon1 Fire Starter

    tyvm for the help>>>>how long does it take to cook slow 20hrs>?
  5. caribou89

    caribou89 Smoke Blower

    Gunna need way more information on that. What are you cooking, what temperature, how much does the meat weigh.

    Please, do yourself a favor and sign up for the free 5 day course on smoking from smoking-meat.com

    It's got a ton of information in it. You get a new email every day for 5 days covering a new topic. It we get you started.

    In general, you will never smoke something for 20 hours.
    Last edited: Jun 24, 2014
  6. falcon1

    falcon1 Fire Starter

    ty bob much appreciated to all
  7. Hello and Welcome to our addiction.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!



  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Falcon, afternoon..... If you know the meat will take 10 hours to cook.... Wait 6-8 hours before installing the thermometer.... The outside of the meat needs to come up to 140 ish degrees and that temp should have penetrated at least 1/2" into the meat to be sure all surface bacteria have been killed..... If not, you will be pushing surface bacteria into the meat.... Large hunks of meat should be cooked at 225 or higher for at least the first 3-4 hours to kill bacteria.... If the meat has not been compromised, by injection or a therm probe, then the temp can be reduced if you so wish.... Internally, meats are considered sterile, until you screw it up.... and low temp long time cooking is OK...
  9. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

  10. Hello.  I assume by the desperation sound of your posts this is your first smoke.  My advice is stop thinking injecting, rubs, praying to the Great Smoking Gods and such.  Concentrate on meat, salt and pepper, smoke and TEMPERATURE CONTROL!.  This is not a competition. This isn't rocket science.  Smoking a meal for the family is a relaxing chilling thing to do,  Sitting outside enjoying the sun, fire going in the smoker, beer in your hand and the fine smells of wood smoke wafting from the smoker.  Just try one thing at a time.  I will assume you have seasoned your smoker and sealed every leak you can.  I always advise the same with this question.  Chicken leg quarters and maybe some burgers with just salt and pepper.  Easy to do and cheap to buy.  I know!  I know!  You have been reading for weeks, now have your smoker, you are ready to get started and this idiot says chicken legs and burgers??  WHAT??  The first few smokes are about learning to control temps in YOUR smoker.  Each one can be different.  If that first smoke burns, the dog gets a good meal.  If it ain’t done, finish it in the oven.  Little money lost and with luck you still get a good meal.  TEMP CONTROL!! IS THE KEY!!  I mean no disrespect to you in any way.  Just relax and have fun.  Just my humble opinion. Good luck.  Keep Smokin!

    bobank03 likes this.
  11. caribou89

    caribou89 Smoke Blower

    I'm a professional chef, and I can understand the need for food safety, but im surprised some of you guys are even willing to eat the meat you cook.
  12. falcon1

    falcon1 Fire Starter

    TY so much for that information really appreciate it, it is of great help. Could you please help me with brisket also?? TYVM
    marauder likes this.
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Why is that ????? What are we doing wrong, in your estimation......
    Last edited: Jun 24, 2014
  14. caribou89

    caribou89 Smoke Blower

    Nobody is doing anything wrong, like I said, food safety is important, but fresh meat, kept in proper refrigeration will almost never give you problems. Do you know how they move meat around in a processing plant? With meat hooks. The chances of contaminating meat by inserting a meat probe into raw meat is almost zero. People inject meat every single day. It's the same thing as a probe. Even whole cuts of pork. The only one you really need to be extra careful with is chicken.

    Keep well refrigerated and cook thoroughly, and you will be good 99.999% of the time. That's all. I don't want to start a big thing.
    Last edited: Jun 24, 2014
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The highlighted part of your statement is what I had a question with....... What is wrong with the meat we cook...... Dave
  16. caribou89

    caribou89 Smoke Blower

    Oh sorry, I meant some guys seem so scared of bacteria that I'm surprised they eat meat at all.
  17. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I understood that the first and second time around[​IMG].
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Agreed..... Some folks never heard of bacteria / pathogens, on or in food, until they arrived at this forum..... Soooooo, their concerns seem out of place... BUT.... not out of place considering they may be cooking for their newly born children or their elderly parents....

    Some folks think we go "beyond the extra mile" when discussing food safety..... I don't think so.... If we leave anything out, when discussing food safety, someone could be at risk...... not good, as far as I am concerned...

    We are not the food police and don't pretend to be..... providing food safety information, is part of being a good neighbor.....

    Those who think the information is irrelevant....... well, you can't fix...........

    Like, don't give honey to a child under 1 year of age.... I don't even want to go into a long dissertation on why that's important and valuable information.....
    bearcarver likes this.
  19. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, glad ya joined us !
  20. Hello.  Not to Hijack this thread but Dave is absolutely correct.  I have and I'm sure other members have short cuts we take but we can not post those on the open forum because of who might read those and, if done incorrectly, may make someone ill or worse.  As caribou89 stated "I am a professional chef".  Well we have to offer information to folks who MAY never have boiled water.  We can't afford to ASSUME they understand basic food safety.  We would be totally irresponsible in doing so.  I can't tell you the number of times I and other members have had to warn folks against using galvanised steel in their builds.  The meat probe is also a good example, we give those guidelines because we have no idea how new folks are handling their meat prior to smoking.  You would be surprised at just how NEW some folks are.  Keep Smokin!


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