Originally Posted by backyard bbq
I convinced a friend of mine to go UDS. Now that he has it built he was questioning me about getting the preheat temp up high enough in order to kill off and germs or bacteria. His smoker gets up to 330ish. If I remember correctly the temp to destroy all the bad stuff is 250 for 15 min or so. Does that sound accurate? Also now that I was thinking about it, how do folks keep cold smokers clean?
Thanks everyone and hope you all had great BBQ for the holiday!
don't worry about the bugs. I don't know a single cooker that does anything more than light the pit and take it to cooking temp before putting on the meat. The meats are covered in salt and sugar, both of which retard bacterial growth. Reheating of foods for sale requires a reheat temp of 165 and then holding above 140. So, unless your friend cooks below 165, he is going to be fine.
The key is to keep the grate clean. Brush it after every cook. Not so much for sanitation, but for the next cook. Nobody likes that greasy black stuff on the meat. Also, brush off the inside of the lid if the creostote gets thick. It will keep it from dropping down on the food if you drop or bump the lid during the cook.
Someone else will have to comment on cold smoking.