Newbie

dosry

Newbie

Original poster

Jun 20, 2009

4

10

• Jul 4, 2009

• #1

hello smokers.....

new to this forum and to smoking. Only have 2 smokes under my belt--pork loin and chicken wings, both went well.

Question--can somebody explain the "danger zone" to me? Searching for it on here I find lots of talk of it, but not much explanation. Today I'm doing sausage stuffed pork loins and all the talk of danger zones has me a bit concerned as it's a windy cold rainy day here and my temps only hovering around 200 at the grate of my Brinkman 2-door vertical smoker.

Thanks for any help!

 

pineywoods

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Mar 22, 2008

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• Jul 4, 2009

• #2

Welcome to SMF glad you joined us. Basically the Danger Zone is from 40-140 degrees and you want to get your meat from 40-140 in under 4 hours. There are some ways around this but for most practical applications this is a good rule. If smoking Butts or Briskets an easy way to extend this rule is to not puncture the meat for several hours into the smoke.

 

dosry

Newbie

Original poster

Thread starter

Jun 20, 2009

4

10

• Jul 4, 2009

• #3

this is exactly the simple answer I was looking for!

 

valkman

Smoke Blower

Jun 16, 2009

88

10

Pahrump, NV

• Jul 4, 2009

• #4

Welcome to SMF! I don't have many more smokes than you under my belt - today will be my 6th!

 

rickw

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Sep 1, 2008

2,369

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The Peoples Republic of IL.

• Jul 4, 2009

• #5

welcome to smf.

 

irishteabear

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Sep 22, 2008

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Downingtown, PA

• Jul 4, 2009

• #6

Welcome to SMF. Glad you joined us.

 

gnubee

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Sep 12, 2008

1,519

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Penticton BC

• Jul 4, 2009

• #7

Welcome to the SMF. Glad to see that you have already had some successes. Smoking can be quite addictive and the rewards are so much fun to eat.

Don't be afraid to ask questiions , we love to answer them.

Remember We all love qview ( pictures of BBQ ) especially of your first smokes.

 

dosry

Newbie

Original poster

Thread starter

Jun 20, 2009

4

10

• Jul 4, 2009

• #8

the loin turned out amazing....

my wife got me the smoker for Father's day........now she think's I'm cheating on her with the smoker and by reading this forum.....!

 

morkdach

Master of the Pit

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Apr 8, 2007

2,255

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mid kansas

• Jul 4, 2009

• #9

keep feeden her she'll come around

 

desertlites

Gone but not forgotten. RIP

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Dec 6, 2007

3,854

552

• Jul 4, 2009

• #10

welcome to SMF-piney set u right-and ya your new mistress is your smoker-tell wife to get used to it.

 

amdisc

Fire Starter

Jun 20, 2009

32

10

Sunny St. Petersburg, FL

• Jul 4, 2009

• #11

Enjoy the wealth of information that you can gain on here


Happy SmokeN'
Sunny St. Petersburg, FL

 

N

norrell6

Meat Mopper

SMF Premier Member

Jun 4, 2008

249

10

Indianapolis, IN

• Jul 4, 2009

• #12

Glad you joined. Safety zone is much more important when dealing with poultry. Simple answer is keep your smoker over 200F and always use a digital thermometer.

Good Luck