Recent content by russell page

I won't believe they tasted good until you send me some. 

GORGEOUS.   

Agreed. Also pre smoking before "cooking" by any method is much more dangerous regarding food safety.

LOL. Reckon you got a handle on that temperature podnah. Looks yummy.

Sorry SQUIB that was a mistake on my part and I could not figure out how to delete it.

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That chart is not "outlier data". It follows USDA and FDA guidelines. It just requires more in-depth knowledge beyond the simple charts handed out by the FDA and USDA for the general public. If someone is not willing to study it more there is no doubt they should follow the "hand out"

Back on track?? The original question was "my question is it safe to cold smoke poultry beef or pork for let's say an hour or so with a amnps to get that good smoke flavor and then cook to temp as usual?"

I removed this at your request and certainly failed to point out that this was only for most food that was previously cooked to safe temp.  I did say this was my guideline.  It is based on: http://www.hi-tm.com/PDG/Retail-VI.html#max hold The FDA must  write it's guideline to cover the most...

Steam??? I have been smoking over 50 years. I can tell smoke from steam.

No problem ol friend--We do often change directions in our forums.

Squibb, thanks for the reply but I do not see how you concluded this might be a "huge amount of smoke" It is mild TBS and I made no mention of how long it was smoked. I think I accidentally posted this in the wrong place. The subject was "does cool meat take up more smoke." The undeniable answer...

SMOKE CONDENSATION ON A SPRITZED BRISKET:

Cliff, Some of it is directly from Dr. Blonder but (not via Meathead.) ( I am not a fan of that site) But "smoke" condensation on a surface cooler than the smoke is actually due to the laws of physics. That being said, unlike demonstrating smoke condensation on a can, piece of cotton or tile, a...