It is an Unexpected Shock.....

bluewolf · May 10, 2011

when the Doc( unexpectantly) probes your "personal parts" with a thermometer....

but what about your meat?

Do you put the thermometer in first and watch the temp rise? or do you wait a bit

and then "stick it" too it?

bmudd14474 · May 10, 2011

depends on what Im cooking. If its a pork butt I put the prob in at hour 4. Same with brisket. Chicken I do after about a hour.

adiochiro3 · May 10, 2011

Always probe after cooking a while or you might drive bacteria deep into the meat and risk contamination illness. FDA guidelines state that if you probe, you must take the meat to 165* to be safe. Over the top? Yes. But there is some wisdom in letting the heat "sterilize" the exterior before probing. Bmudd's advice is about what I follow as well.

SmokinAl · May 11, 2011

tyotrain · May 11, 2011

Bearcarver · May 11, 2011

Yup---What they said!

I wait about 3 or 4 hours at 225˚ on anything like Brisket, Chuckies, Butts, etc.

Then I don't have to worry about the "40˚ to 140˚ (Danger Zone) in no longer that 4 hours rule".

This is also assuming that you also don't inject the meat, or break the seal in any way.

I used to hate worrying about making it there in time.

Bear

bluewolf · May 11, 2011

All great things to know for my smoking future...

but what about a fatty? since it doesn't take as long to cook?

I wanna make sure I don't overcook this.....

SmokinAl · May 11, 2011

With a fattie you can put the probe in when you put it in the smoker & still be safe.

Bearcarver · May 11, 2011

Take the fatty to 140˚ in less than 4 hours, and finish it at 165˚ (some say 160˚).

You can probe that right away, because it is ground meat, and you can't bypass the Danger Zone with ground meat.

Bear

bluewolf · May 11, 2011

Thanks Al and Bear,

I am just really nervous,I don't wanna have all that meat and fixins go to waste

and am not even telling BF I am doing it..

He wouldn't care for what I am planning on fixing,but to do something without his "control"

is my main goal..He just thinks he is such a "Know it all"

and I am trying to prove that I too am still an awsome cook..just cuz he doesn't care for my choices doesn't mean I ain't good even tho I haven't done much past a Pork loin ,turtle,gator,fish and homemade french fries that he likes Most of my "fixins" are more superior to his

He likes things spicy and I can not tolerate the slightest spice past Garlic

and I eat alot of cheese and he doesn't like that..

I could eat cheese dipped in cheese and be very happy

So even if he doesn't try it..I still get MY satisfaction cuz he is always trying to make things that I will eat.....and normally fails terribly..it always needs more salt or more garlic

or less something...................

SmokinAl · May 11, 2011

Good luck, & don't forget the Q-view.

Bearcarver · May 11, 2011

Stick around---You'll be smokin' up a storm in no-time !!!

Bear

roller · May 11, 2011

That used to really bother me as well. Heat your smoker to temp first before you put the meat in. You will get the hang of it and then can relax.

jirodriguez · May 11, 2011

Well if you BF don't like the stuff you make then you just say "That's OK.... more smoked goodnes for ME!"

Wait till you do your first batch of smoked cheese, the two week wait time is torture, but sooooo worth it.

bluewolf · May 12, 2011

JIRodriguez said:
Wait till you do your first batch of smoked cheese, the two week wait time is torture, but sooooo worth it.

WOT is this you speak of?????

"SMOKED" Cheese ????? first batch????

Are you serious???

OMGOSHKES!!!! that would be awsome!!!

DO Tell!!!!!!

SmokinAl · May 12, 2011

I'm guessing smoked cheese is your next project. The thing is it's really easy to do.

jirodriguez · May 12, 2011

Bluewolf said:
WOT is this you speak of?????

"SMOKED" Cheese ????? first batch????

Are you serious???

OMGOSHKES!!!! that would be awsome!!!

DO Tell!!!!!!

LOL.... if you want to make it easy on yourself get an A-Maze-N-Smoker from Todd with a mix of dusts. Put your cheese on the top rack of your smoker, light only the AMNS, let it cold smoke the cheese for about 1-2 hrs., vacuum pack the cheese, and put it in the fridge for 14 days.

Fast and easy (other than waiting 2 weeks). It adds awesome flavor to casserols, sandwiches, quesadillas, you name it.

Bearcarver · May 12, 2011

What Johnny said:

Also if it's too warm out to smoke your cheese, put a mess of ice in a pan or two in the smoker, near the cheese.

I like to fill empty half-gallon juice jugs 3/4 full & keep them in my extra freezer just for these occasions.

Early in the morning is the best time in the Summer.

Bear

bluewolf · May 12, 2011

Weeel I is poor so just gonna have to make due with what I've got!!!!

is there a section here on cheese??? *grin*

Bearcarver · May 12, 2011

Sure is:

http://www.smokingmeatforums.com/forum/list/106/cheese

And here is my first one from a year ago:

http://www.smokingmeatforums.com/forum/thread/92619/my-first-cheese-cold-smoked-qview

Bear

It is an Unexpected Shock.....

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