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  1. mike1534

    bad meat or bad smoker?

    the heat rating is 450. so im not even going to come close to that while smoking. i mean mine is a smoker/grill but i use only for smoking so between 225 and 250
  2. mike1534

    bad meat or bad smoker?

    linguica- ive also been in the food industry and i know how strict it is trust me i am always checking temps and always washing my hands with hot water and soap and changing my cutting bpards and knives out so im quite positive that if the meat was contaminated it had happend before i received...
  3. mike1534

    Roll Call from Jaxs

    hey there my name is Mike i just joined with question about bad meat or a bad smoker (thanks for all the help with that) i am located on NAS Jacksonville in Florida. i smoke on a small charbroil smoker just got started im just mostly a weekend smoker since im in the military and don't have much...
  4. mike1534

    bad meat or bad smoker?

    ill take the sealant off and run it at a higher temp for the last hour next time thanks for all the suggestions and help.
  5. mike1534

    bad meat or bad smoker?

    so we its not the smoker? because i dont want to have to go buy another one. ha
  6. mike1534

    bad meat or bad smoker?

    the meat went from the butcher into my fridge it was rubbed down and then back in the fridge for 24 hours. it was out for 30 min prior to being put on the smoke and it was at 225 for 9 hours until it hit 160 internal.4 of us ate the meat only 2 got sick
  7. mike1534

    bad meat or bad smoker?

    i smoked a brisket the other weekend and my wife and i were throwing up the next day all day. im not sure if it was the meat or my smoker. i recently put a "grill safe no bad vapor" sealant on the edge to lock in the heat and smoke. im wondering if it could have been the sealant or not. the...
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