Hey guys and gals.....Smokers and Smokies... ;-)
I am smoking some hamburgers and I read many forums on here but wanted to ask some questions that I did not understand.
Many of the posts mentioned something about a danger zone and 40 degrees... I am not sure what this means.
I smoked mine for 1 hour and 15 minutes at 275 and now I am smoking them at 325. They are looking good but I want to make sure that they are safe to eat. We bake meat at 320 and it is ok, shouldn't smoking at 325 be ok, if I leave them in the smoker for another 1 and 15 minutes to make it a total of 2 hours and 30 minutes?
I wrapped them in bacon to add some flavor without putting a ton of rub on them. I wanted to keep it simple and I had some extra bacon left over from the Brisket smoke.