Smoking meat at 140°?

[sportsbeerfood]

My pellet smoker like to smoke at 140 to 150. After awhile I turn it on cook mode at like 225. Is this dangerous. I did ribs yesterday at 135 to 145 for 3hrs on smoke before I turned it up to 225. Is this safe? Please any info.. thanks

 

[SmokinAl]

It's safe as long as you are using a intact piece of meat.

Not ground, tied or injected.

For example, if you inject a butt you would want to get it above 140 IT in 4 hours to be safe.

Since the ribs are intact, the 4 hour rule doesn't apply.

They are safe to eat.

However I wouldn't smoke them at the lower temps for more than 2 or 3 hours to be safe.

Al 

 

[sportsbeerfood]

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• sportsbeerfood
• Jan 3, 2017

 

[sportsbeerfood]

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• sportsbeerfood
• Jan 3, 2017

 

[sportsbeerfood]

Thats the best smoke flavor and results Ive had by using smoke mode for 3hrs at 140 then wrapped and cooked at 225 for 2hrs. Unwrapped then bbq sauce for about another hr at 225

 

[sportsbeerfood]

Why does injecting the pork butt matter? I wanna get good smoke flavor but my wood pellet wont smoke above 180.its cold here in southern illinois so it really wont get up higher than 140..should i just chill on the bbq till spring? AndI dont wanna make ppl sick either. I thought wood pellets were supposed to be the set it and forget easy rigs. Ive been nothing but mass confused. I guess that why im a bbq rookie and there is place to learn from you great folks. Keep the info coming. Thanks!!

 

[pc farmer]

When you inject meats it could transfer bacteria from the surface of the meat to the inside of the meat.   The bacteria on the outside of the will be killed at 140 in the surface but not inside the butt.

 

[sportsbeerfood]

So whats the danger zone smoking temps for chicken? Can i do wings breasts and whole chickens at 140 to 150 for 2 to 3hrs and then turn up to higher temps to finish?

 

[marctrees]

My pellet smoker like to smoke at 140 to 150. After awhile I turn it on cook mode at like 225. Is this dangerous. I did ribs yesterday at 135 to 145 for 3hrs on smoke before I turned it up to 225. Is this safe? Please any info.. thanks

Are you saying it produces more , or somehow better smoke at 140-150 than at 225?

You really seem to be wanting to do the majority of your cook at the lower than common temps.

Explain why more, also,  folks that can help need to know what kind of smoker you have, etc.    Marc

 

[sportsbeerfood]

Are you saying it produces more , or somehow better smoke at 140-150 than at 225?

You really seem to be wanting to do the majority of your cook at the lower than common temps.

Explain why more, also,  folks that can help need to know what kind of smoker you have, etc.    Marc

 

[sportsbeerfood]

Are you saying it produces more , or somehow better smoke at 140-150 than at 225?


You really seem to be wanting to do the majority of your cook at the lower than common temps.

Explain why more, also,  folks that can help need to know what kind of smoker you have, etc.    Marc

I have a chargriller woodp pellet 9020. It wont smoke at temps higher than 180. It produces zero smoke flavor at temps higher than that. I use smoke mode then turn up to cook mode. I have an AMZN smoke tube. I was told to smoke on smoke then turn up to cook mode. Im just worried about the smoker been at temps to low

 

[pc farmer]

Throw that tube in there and smoke at normal temps.

 

[sportsbeerfood]

I live in southern illinois and right now its only about 30° outside during the day so my smoker on smoke mode wont get hotter then 145. It will get to temps if i set it at on cook mode. Just zero smoke or flavor. Other pellet users i have talked to said to smoke on smoke mode then turn up to cook mode to get grill temp to settings. I just wanna be safe and still have smoke flavor

 

[sportsbeerfood]

Throw that tube in there and smoke at normal temps.

I have done that. I have the the one that extends to 12 to 18 in. But still to little flavor. When I did the ribs i posted from Sunday. 3hrs at 140 then cook mode at 225 for 2 hrs wrapped. Then 1 hr bbq sauce unwrapped at 225 turned out great. Im just worried about bacteria and the danger zones

 

[dirtsailor2003]

So whats the danger zone smoking temps for chicken? Can i do wings breasts and whole chickens at 140 to 150 for 2 to 3hrs and then turn up to higher temps to finish?

For poultry you need to get through the 40-140 in four hours. This applies for whole chicken and cut pieces, spatched etc.

You would be safe doing two hours of the cold and then cranking the temps up high, like 325 and finishing the bird to an internal temp of 165.

I smoke all my poulrry at higher temps. You'll
End up with an overall better product. Crisp skin and juicy meat. My smokers produce smoke at all temps so I run 325 for the entire smoke when doing poultry.

I wouldn't do a whole bird. I'd spatchcock it. It allows the bird to cook evenly and will give the smoke better access to the bird.

For your wings they finish fast especially at higher temps. So a couple hours cold then 45 minutes to 1 hour at 325 to finish should be fine.

 

[sportsbeerfood]

For poultry you need to get through the 40-140 in four hours. This applies for whole chicken and cut pieces, spatched etc.

You would be safe doing two hours of the cold and then cranking the temps up high, like 325 and finishing the bird to an internal temp of 165.

I smoke all my poulrry at higher temps. You'll
End up with an overall better product. Crisp skin and juicy meat. My smokers produce smoke at all temps so I run 325 for the entire smoke when doing poultry.

I wouldn't do a whole bird. I'd spatchcock it. It allows the bird to cook evenly and will give the smoke better access to the bird.

For your wings they finish fast especially at higher temps. So a couple hours cold then 45 minutes to 1 hour at 325 to finish should be fine.

What type of smoker do you have. I have a chargriller wood pellet 9020. Ive read nothing but bad things about that product.

 

[dirtsailor2003]

What type of smoker do you have. I have a chargriller wood pellet 9020. Ive read nothing but bad things about that product.

I have (4) homemade mini-WSM's. A 14.5" WSM. A 18.5" WSM. A 55 gallon UDS. A GOSM wide body propane smoker.

I had a Traeger that my mom won. I used it twice and sold it. I'm not a fan of pellet smokers. As you mentioned they don't produce smoke at higher temps. That's because they are burning the fuel and the pellets aren't smoldering.

 

[chef jimmyj]

Spatchcocked whole chickens, parts, ribs and small cuts of intact meat will be fine at 140 for a couple hours. As described above, large injected cuts, ground meat and large Enhanced Turkeys are in the danger zone (40 to 140) too long at temps below 225 unless they have Cure #1 added. There is a trade off for the convenience of a pellet grill...JJ

 

[801driver]

I would do some research on this site (upper right hand corner) for opinions of smoke absorption temperatures, and foiling temperatures for briskets and pork butts.. 

Some opinions here, and mine, are that meat will absorb most of its smoke flavor up to about 140' or so.  After that there is little smoke flavor absorbed.  Now, that is why for some situations people can foil a brisket or pork butt at about 150 and continue "cooking" after that to their 200' desired temperature to push it through the stall quicker and still produce a great smoked piece of meat..

If you are in in a really cold situation where your smoker will not achieve the full temp you would like, in my case 225'.  I would suggest using your smoker for up to 4 hours to try to get smoke on your meat chunk up to at least 140'.  After that you could foil it and it could be moved and finished off in the "other cooker box" set to 225' standard oven in the kitchen (heat is heat if foiled) if you and your family could stand the smell leaking out of the foil cracks.  Ha Ha.

Think about this and see if anything might help work for you in your situation.

My Smoke-it #2 will hold 225 on a 0' night, but it is semi protected from the direct North wind.

Good luck, hope all of you can smoke year around.