Originally Posted by Damon555
I'm sorry for being up front but we are just trying to help. We are only passing along what the USDA says in regard to safe cooking temperatures.....and keeping meat in the danger zone (40-140 degrees) for 9 1/2 hours is dangerous.
Please don't take our word for it....It's spelled out in very simple terms on various web sites.
I think some are forgetting that the IT on this pork was taken to 200+ degrees. Most contamination resides on the surface.
I appreciate the concern but I'm not going to follow all of the USDA guidelines on smoking or grilling. Here are just a few of them:
Smoking is cooking food indirectly in the presence of
a fire. It can be done in a covered grill if a pan of
water is placed beneath the meat or poultry on the
grill; and meats can be smoked in a “smoker,” which
is an outdoor cooker especially designed for smoking
foods. Smoking is done much more slowly than
grilling, so less tender meats benefit from this
method, and a natural smoke flavoring permeates
the meat. The temperature in the smoker should be
maintained at 250 to 300 °F for safety.
So no smoking at 225 degrees...kind of the sweet spot for most smokers.
Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk
related to eating food cooked by high-heat cooking
techniques as grilling, frying, and broiling. Based on
present research findings, eating moderate amounts
of grilled meats like fish, meat, and poultry cooked —
without charring — to a safe temperature does not
pose a problem.
To prevent charring, remove visible fat that can
cause a flare-up. Precook meat in the microwave
immediately before placing it on the grill to release
some of the juices that can drop on coals. Cook food
in the center of the grill and move coals to the side
to prevent fat and juices from dripping on them. Cut
charred portions off the meat.
Precooking food partially in the microwave, oven, or
stove is a good way of reducing grilling time. Just
make sure that the food goes immediately on the
preheated grill to complete cooking.
Cook all raw beef, pork, lamb and veal steaks, chops,
and roasts to a minimum internal temperature of
145°F as measured with a food thermometer before
removing meat from the heat source. For safety and
quality, allow meat to rest for at least three minutes
before carving or consuming. For reasons of personal
preference, consumers may choose to cook meat to
So searing/ charring are out on grilling. You like char marks on your meat...too bad. So are medium rare and rare steaks. And microwaving your meats prior to throwing them on the grill?
I can't believe I've made through the last 40 years of smoking and grilling.