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I have never smoked ground meat at low temp, always heard it was unsafe, I guess it depends on technique. Sounds like it works for you. I only low heat smoke , brisket, ribs, cooked bone in ham, bologna. Found out I don't like smoked bologna. Ribs low heat smoke , 150 for 3 hours, up the temp...

Smoked a brisket last week. Did a little different, smoked at 150 for 24 hours, then 5 hours at 225 then wrapped in foil 2 hours at 250. Now the different part. raised the heat to 400 for 30 minutes or so. slid the shelf out, took off foil, inserted a wood skewer in the side of brisket and a...

I have a 200 gallon 24inch X 10foot with 75 gallons of propane in it for 475.00 . Have seen 500 gallon ones empty for 400.00 and above. If only I knew how to weld.

Thank you for the in depth reply. I did think more members here would have known that low heat smoking was safe. I only made the thread because of the hogwash I read on google being unsafe. Looks like Im the only one on here or maybe anywhere that has done this. I have never heard, read, or...

Did not know, thank you, learn something new everyday.

You are totally wrong, not looking for reassurance, why would I. I was on internet today, typed in low smoking, I was surprised at what I read. I have no intention of changing my method, just thought it would be an interesting discussion. Smoke kills bacteria. I heavy smoke the meat.

Do not live on farm, store bought. I always heard smoke kills bacteria. 10 years, never got sick. Bacteria is on the outside of meat, that is why you can cook a steak rare, rare.

My method is for me, I don't sell. When family, friends and neighbors hear or smell the smoker, they all show up and very few left overs. Im new on the forum, just want to have fun and learn new things. I will try anything once, almost.

Never heard of pin oak ?

Okay, thermometer did not ruin it, it was not ruined, it simply did not turn out the way I like. I could not smell any smoke on meat, could not taste any smoke. When I first started smoking I did not know they had probes, A friend that had a BBQ place here in town taught me, he did not use...

Yes it is but totally different.

Not bragging about no probes, just fact. I have been smoking meat on my offset smoker for about 10 years as hobby, off and on. Been reading that it is very unsafe to smoke at 150 degrees, which is how I have been smoking for 10 years with no problem. I smoke briskets at 150 to 160 degrees for 24...

Decided I would change my smoking method. 3 briskets with rub and in smoker at 225 with a probe that I never use, till it reached 165, wrapped in foil till 202, took it out, let rest in cooler for 3 hours. Did not like it at all but my dog loves it. Will stick to the way that I like. I don't use...

Bottom of my offset smoker is 20" below the bottom shelf, with a drain below smoke stack which drains into a 5 gallon bucket. Below the doors is a trough that catches condensation from inside of doors and drains to the rear. I don't use any water, etc inside the smoker, a lot of condensation...

Thank you very much. I just finished a bologny sammich.

Im HUNGRY.

I have had my own custom cabinet shop for 45 years, now i just dilly dally in it, still have all equipment, some has not been turned on in 2 years.

Anyone ever smoked with Blackjack. I have 5 acres with Hickory, Oak, Walnut and Blackjack. This last ice storm brought down a lot of large limbs that Im cutting and splitting to season. I have used blackjack in the past and to me has a nice smoke flavor. I like to be able to smell the smoke on...

3 shelves each door. Door behind fire box is for grilling. Top of fire box is for cooking with skillets and pots and pans. Other 3 doors will hold 15 whole briskets for 45 briskets or slabs of ribs, most I ever done was 10 briskets, 10 slabs of ribs and 7 bone in hams at family reunion.

3 shelves each door. Door behind fire box is for grilling. Top of fire box is for cooking with skillets and pots and pans. Other 3 doors will hold 15 whole briskets for 45 briskets or slabs of ribs, most I ever done was 10 briskets, 10 slabs of ribs and 7 bone in hams.