Alright Dude thanks, ...I was trying to bring some levity to the thread, my bad.
Yes, I was complimenting the man for having the gumption to look up the facts and then post it here knowing it went against tradition!
I thought I made it clear we must practice safe hygiene, common sense and caution whenever we smoke
That being said, I cook beef and pork at low temps in my GOSM and my chicken at high temps in my WSM, so I don’t have this problem.
Richtee, I would like to ask you a couple of questions in all sincerity, I hope you see it that way.
Here are some facts that I have found on the websites of the National Food Safety Database, the US Dept of Agriculture, and the Center for Disease Control in Atlanta, GA, concerning the dangerous or deadly bacteria common to food preparation and consumption:
Lactobacillus – that is killed at a temp of 140°
Salmonella – that is killed at a temp of 160° continuous for 2 minutes, or quicker if the temps are higher
Trichinosis – that is killed at a temp of 138°
E.coli - particularly the 0157:H7 strain, which only takes 10 bacterial cells to infect us, that is killed at 160°
Here is what I don’t understand, if we cook our meat to above these temps internal and the cooking environment is 65°-75° above the temps these bacteria are killed at for 2-4 hours, how could any survive?
The way I see it, correct me if I'm wrong, but when the bacteria leaves the meat on the top grill in the form of a drip it is exposed to a temp of 225°-250° until it lands on the meat below, seems to me, logically, the bacteria is already dead when it comes in contact with the meat below, what I don't understand is how it can come back to life?
Another thing I don’t understand is if these bacteria are dripping from a meat, let’s say chicken, on to another meat below it, let’s say chicken again, is that meat unsafe to eat?
Do you cook chicken over chicken and then eat the chicken that is on the bottom shelf?
The reason I ask is I have added a middle shelf to my WSM to increase capacity so I have a potential for alot of contaminated meat.
Thanks for your time, Gene