- May 1, 2007
- 10,078
- 40
Calm Down Helljack, working with computers you know that typing in all caps is the equivalent to shouting and that is not necessary...
Everyone here realizes that you are a fan of Mike Mills and his cooking style.
However did you ever take into consideration that his knowledge and experience on ribs allows him to be able to cook more by time than temp?
I seriously doubt that he cooks anything other than ribs without knowing that the internal temp.
A savvy restaurant owner wouldn't take that chance.
You can bet he checks the internal temp before he pulls it to serve...
If he did he wouldn't have his restaurants long, especially if he poisoned a few customers along the way.
You have to remember health departments check temps.
They do not care one bit cooking style (Slow or Fast) as long as you get it to safe temp in the correct time and keep it there...
What if a newbie comes here for help and you tell him that cooking to time is okay and his brand new out of the box Brinkman or Char-Broil or some other smoker with a thermometer is reading 75 degrees hotter than it really is and he goes by that and cooks a pork roast or chicken at say 225 according to that thermometer for 2 or 3hrs or X amount of time.
What if the meat stalls during this time cook?
What then? Just say Oops?
Granted with enough experience you can with ribs judge them without a thermometer but telling a person new to smoking that cooking by time only is not a good idea.
We are here to teach new people, people who have often only eaten smoked foods in restaurants and have absolutely no knowledge on how to smoke so they come here to learn...
When giving advise to Newbies, lets err on the side of safety until they get some of the experience they need.
What do you say we leave the advanced methods to those knowledgeable enough to use them?
That is one nice Fattie...
Everyone here realizes that you are a fan of Mike Mills and his cooking style.
However did you ever take into consideration that his knowledge and experience on ribs allows him to be able to cook more by time than temp?
I seriously doubt that he cooks anything other than ribs without knowing that the internal temp.
A savvy restaurant owner wouldn't take that chance.
You can bet he checks the internal temp before he pulls it to serve...
If he did he wouldn't have his restaurants long, especially if he poisoned a few customers along the way.
You have to remember health departments check temps.
They do not care one bit cooking style (Slow or Fast) as long as you get it to safe temp in the correct time and keep it there...
What if a newbie comes here for help and you tell him that cooking to time is okay and his brand new out of the box Brinkman or Char-Broil or some other smoker with a thermometer is reading 75 degrees hotter than it really is and he goes by that and cooks a pork roast or chicken at say 225 according to that thermometer for 2 or 3hrs or X amount of time.
What if the meat stalls during this time cook?
What then? Just say Oops?
Granted with enough experience you can with ribs judge them without a thermometer but telling a person new to smoking that cooking by time only is not a good idea.
We are here to teach new people, people who have often only eaten smoked foods in restaurants and have absolutely no knowledge on how to smoke so they come here to learn...
When giving advise to Newbies, lets err on the side of safety until they get some of the experience they need.
What do you say we leave the advanced methods to those knowledgeable enough to use them?
That is one nice Fattie...
