Helo

[boaz]

Hi everyone i have a wooden smokehouse i need an advise my smokehouse temperature is max 100 Celsius amd i dont knowif i can smoke meat with this kind of Heat thanks ÷)

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• boaz
• Jun 6, 2017

 

[dirtsailor2003]

Yes you can use it to smoke meats. Some things you will need to be extra careful with. If you are looking to make sausages, jerky, smoked fish you will be fine. Any type of cured meat (using prague cure #1, Morton's tender quick, etc.) would be fine.

chicken parts or a spatchcocked chicken should be fine, a whole chicken would be pushing the safety levels.

General rule of thumb is the meat needs to get from an internal temp of 40°f (4.5°c)-140°f(60°c)  in 4 hours or less. Any more than that and you are at risk of bacteria contaminating the meat. This general safety rule applies to meats that have been ground or cut. into. Whole muscle meats that haven't been cut into or prodded, poked, etc.. can take more time as any bacteria only resides on the surface of the meat.

 

[boaz]

So you're basically saying that i can cook meat if it's cooked for less than four hours. But if it is a whole piece and not cut it is possible to be cocked more. And if i can ask about which pieces you recommend me to try just not pork . Thank you

 

[jimmyinsd]

So you're basically saying that i can cook meat if it's cooked for less than four hours. But if it is a whole piece and not cut it is possible to be cocked more. And if i can ask about which pieces you recommend me to try just not pork . Thank you

normally I say start with swine, but chicken thighs are a good starting meat if you are adverse to pork,  they are pretty forgiving and taste great.  and remember,  the food doesnt have to reach its finished temp in 4 hours... just has to be above 140 in that time.  for example I will usually pull chicken thighs at about 175,  but as long as they are above 140 in that 4 hour window you would be fine.

 

[boaz]

Thanks i will try it [emoji]128522[/emoji]