- Apr 3, 2014
- 8
- 10
Guys,
I just bought my new MES and am getting ready to smoke my first boston butt this weekend. I only have a manual meat thermometer (one you stick in by hand) to monitor my temperature of the meat. I am concerned about food safety as I have read this forum regarding probing the meat too early can lead to bacteria issues. My plan was to let it cook for 3-4 hours before I even considered opening the door to check temp. I would then just continue to check the temp about every hour by opening the door and inserting it into the fattest part of the meat. I was wondering if there is risk to doing this multiple times and if 3-4 hours would be too early. Eventually I want to buy the electrical temperature systems but don't have the money now. Any advice would be greatly appreciated. thanks
I just bought my new MES and am getting ready to smoke my first boston butt this weekend. I only have a manual meat thermometer (one you stick in by hand) to monitor my temperature of the meat. I am concerned about food safety as I have read this forum regarding probing the meat too early can lead to bacteria issues. My plan was to let it cook for 3-4 hours before I even considered opening the door to check temp. I would then just continue to check the temp about every hour by opening the door and inserting it into the fattest part of the meat. I was wondering if there is risk to doing this multiple times and if 3-4 hours would be too early. Eventually I want to buy the electrical temperature systems but don't have the money now. Any advice would be greatly appreciated. thanks