KCquers ROADMAP to the QTALK Forum

[BBQchef33]

Use this thread to map to threads or posts you feel can be important to members. Like a roadmap into our forums. Give the post a brief description of the important topic within. I.e.. Fire control, Technique, Recipe, etc....

Find the thread or post, copy the URL from the address line in your browser and paste it into a post in this thread.



Although these posts have links to some of the better threads in our forum, it by no means is all inclusive. Use our advanced search feature and search for keywords in 'titles only' to find loads of info on all topics.

For clarity, I will regularly combine posts and links added to this roadmap into the original post. If you see something out of place. please let me know. Thanks.

Edit as of 9/5/06. This roadmap was basically the brainchild of our beloved KCquer. May he rest in peace. It has now been named after him as is rightfully so. (parrothead)

[kcquer]

Fire Control: Excellent basic fire info especially for those who have never fired up an offset smoker or have and struggled.
http://www.bbq-brethren.com/forum/showthread.php?t=7112
Thanks to Bill,Phil and Mr. Kick for sending me to it.


Lump Charcoal Database. Comparison of fuels.

When doing some Google searches, I came across this Web site. Looks like a bunch of good info on lump charcoal. Maybe it will be of use to someone...

http://www.nakedwhiz.com/lump.htm


Comparison of Old Vs. New Kingsford at Naked Wiz.
http://www.nakedwhiz.com/productreviews/kvsk/oldkingsfordnew.htm

[kcquer]

Fire Control: If you are fortunate enough to live in an area where quality smokin wood is affordable this thread will get you started.
http://www.bbq-brethren.com/forum/showthread.php?t=7051

Thanks to all who added to this informative thread.

Post subject: Moving to All wood. Posted: Oct 25, 2003 - 02:27 PM

--------------------------------------------------------------------------

Fire Control using a Brinkman Smoke 'N Pit:

http://www.bbq-brethren.com/forum/showthread.php?t=11092


Post subject: NOT ENOUGH HEAT - HEEELLLLLPPP! PostPosted: Mar 21, 2005 - 01:45 PM


Discussion: Should we remove the bark on wood.

http://www.bbq-brethren.com/forum/showthread.php?t=16983&highlight=wood+bark

[kcquer]

Pork Loin

If you've never smoked a pork loin, read this for an excellent techniqe and some interesting options. Be patient, the pork loin info starts well into the thread.


http://www.bbq-brethren.com/forum/showthread.php?t=7299

Post subject: I feel the need….. The need for Q! PostPosted: Dec 08, 2003 - 08:13 PM

Moderator Edit: There is a recipe in the recipe section that adapts TK's brisket wrap method, too

This Labor Day Thread has too many ideas to pass up.
http://www.bbq-brethren.com/forum/showthread.php?t=9260

Post subject: Labor Day Menus PostPosted: Sep 02, 2004 - 08:28 AM


How to Stuff a pork loin. Post #15 in this thread explains how to make the tool, with photos.
http://www.bbq-brethren.com/forum/showthread.php?t=15376

[kcquer]

Pork ribs


http://www.bbq-brethren.com/forum/showthread.php?t=6963

Good info on the 3-2-1 rib technique.
Post subject: farked up $15 worth of spares PostPosted: Oct 06, 2003 - 02:04 PM

Poobanian Rack Attack. (Babyback sammich)
http://www.bbq-brethren.com/forum/showthread.php?t=18055


Clarification of 3-2-1 Method
http://www.bbq-brethren.com/forum/showthread.php?t=9030
Posted: Aug 08, 2004 - 07:50 AM
Help for a Novice by Mrkkti

[kcquer]

Turkey,

General Turkey Discussion

Little bit of brining, frying, injecting, etc

http://www.bbq-brethren.com/forum/sh...ad.php?t=13076 (http://www.bbq-brethren.com/forum/showthread.php?t=13076)

Post subject: Help with a turkey! PostPosted: Aug 17, 2005 - 06:24 PM


Turkey,

http://www.bbq-brethren.com/forum/showthread.php?t=6925

Post subject: let's talk turkey PostPosted: Sep 29, 2003 - 03:03 PM

Saiko's Digital Diary:
http://www.bbq-brethren.com/forum/sh...ad.php?t=10225 (http://www.bbq-brethren.com/forum/showthread.php?t=10225)

Post subject: Smoked Christmas Turkey, a digital diary... PostPosted: Dec 25, 2004 - 04:53 PM

Here's one on Turkey legs with embedded links
http://www.bbq-brethren.com/forum/sh...ad.php?t=10546 (http://www.bbq-brethren.com/forum/showthread.php?t=10546)

Post subject: Smoked turkey legs PostPosted: Jan 30, 2005 - 03:46 PM


Deep Fried Turkey
If you smoke often you should have a turkey fryer for lighting chimney's of lump or briq. In this thread it is suggested they are good for cooking turkeys too.

http://www.bbq-brethren.com/forum/sh...t=fried+turkey (http://www.bbq-brethren.com/forum/showthread.php?t=14058&highlight=fried+turkey)

http://www.bbq-brethren.com/forum/sh...=turkey+frying (http://www.bbq-brethren.com/forum/showthread.php?t=9535&highlight=turkey+frying)

http://www.bbq-brethren.com/forum/sh...=turkey+frying (http://www.bbq-brethren.com/forum/showthread.php?t=7135&highlight=turkey+frying)

Post subject: Turkey frying question PostPosted: Oct 05, 2004 - 06:39 PM

[kcquer]

Cleaning Your Smoker

http://www.bbq-brethren.com/forum/showthread.php?t=7131

http://www.bbq-brethren.com/forum/showthread.php?t=12116

Post subject: When and How to Clean Smoker PostPosted: Nov 11, 2003 - 05:24 PM

Wide variety of opinions on this topic, you'll find something that works for you.

[kcquer]

Brisket

This thread contains an excellent article I cut and pasted from a newsletter Brother Solidkick was kind enough to send me. Excellent reading.

http://www.bbq-brethren.com/forum/showthread.php?t=8502&highlight=Turning

Post subject: Turning meat? PostPosted: Jun 18, 2004 - 08:14 AM

An allup guide to brisket questions.

http://www.bbq-brethren.com/forum/showthread.php?p=1578969#post1578969

************************************************** **

This is one of the best brisket threads ever. Dont give up on it. By the time you reach the end of the thread, you will understand, and become one with The funk.

http://www.bbq-brethren.com/forum/showthread.php?t=57130

[kcquer]

Pork Butt

http://www.bbq-brethren.com/forum/showthread.php?t=8351


Post subject: WHAT'S THE BEST WAY TO DO PORK BUTTS? PostPosted: May 29, 2004 - 10:37 PM

[The_Kapn]

Finding a Bandera:

These are from several places on the forum--Using the Search function, keyword on "quest" for the saga of finding and buying these smokers.
There are many threads with ideas.

Also,

Try local Home depots, ask a manager to do a locate using the SKU's.
Sometimes, you need the SKU to get the store to find one and have it transfered in.

SKUs' for Bandera and Brinkman.

Bandera SKU for Home Depot is 133-742
Lowes SKU for Brinkman Smoke King Deluxe is 78507

Much easier to find a Brinkman smoke King Deluxe, usually available at Academy sports, Lowes, and Bass Pro shops.

[parrothead]

What the heck is a fatty.

http://www.bbq-brethren.com/forum/showthread.php?t=8634&highlight=fatty

Post subject: What the heck is a fatty? PostPosted: Jul 06, 2004 - 09:39 PM

And the newly popular 3-2-1 on a fatty

http://www.bbq-brethren.com/forum/showthread.php?t=8828&highlight=fatty

Post subject: 3-2-1 on a Fatty!! PostPosted: Jul 23, 2004 - 02:19 PM

Fatties (Recipes)

http://www.bbq-brethren.com/forum/showthread.php?t=29995

This thread includes the history of the fatty

http://www.bbq-brethren.com/forum/showthread.php?t=97956


Post subject: Fatties ! PostPosted: Aug 1, 2007

[kcquer]

Brining and Chicken Breasts

Short but sweet thread, includes a coupe good links to brining info.

http://www.bbq-brethren.com/forum/showthread.php?t=9672&highlight=brined+chicken

Post subject: Brined Chicken Breasts PostPosted: Oct 25, 2004 - 03:56 PM


More on Brining.

http://www.bbq-brethren.com/forum/showthread.php?t=84920

[kcquer]

Use of Cooler for resting and finishing meats.

http://www.bbq-brethren.com/forum/showthread.php?t=9329&highlight=cooler+technique

Post subject: Cooler Technique PostPosted: Sep 10, 2004 - 12:07 PM

http://www.bbq-brethren.com/forum/showthread.php?t=9733&highlight=foiling+putting

Post subject: Foiling and putting in cooler question PostPosted: Nov 01, 2004 - 09:31 PM

[willkat98]

Beans

Heres one thread, but there are a bit more

http://www.bbq-brethren.com/forum/showthread.php?t=7100&highlight=beans

Post subject: Testing Mode - Side Dishes: BEANS PostPosted: Nov 04, 2003 - 08:25 PM

[BBQchef33]

Atomic Buffalo turds... This has some twists on the turds.. i know theres more, but wanted to start the map.

http://www.bbq-brethren.com/forum/showthread.php?t=10703

Post subject: shrimp diablo PostPosted: Feb 13, 2005 - 12:19 AM

[willkat98]

All things Fried

Fried Corn, Fried everything

Great read

http://www.bbq-brethren.com/forum/showthread.php?t=7829&highlight=fryer


Post subject: Fryer PostPosted: Mar 18, 2004 - 10:03 AM

[BBQchef33]

Water Pan Info

http://www.bbq-brethren.com/forum/showthread.php?t=9134&highlight=water

Post subject: To water pan or not PostPosted: Aug 18, 2004 - 06:51 AM

http://www.bbq-brethren.com/forum/showthread.php?t=8732&highlight=water

Post subject: Water pan and baffle PostPosted: Jul 15, 2004 - 09:58 AM

http://www.bbq-brethren.com/forum/showthread.php?t=8191&highlight=water

Post subject: Comments on the water pan and bong water..........

Post subject: burning out the grease? PostPosted: Aug 26, 2003 - 02:49 PM

Turn the empty waterpan over a hot fire and let it burn for a few minutes..... the grease will flake right off with a little tap.

[jgh1204]

Brisket Cook and Hold suggestions

http://www.bbq-brethren.com/forum/showthread.php?t=10813

This thread really helped me have an extremely successful luncheon.



Post subject: Brisket Advice Needed - cook on Sat serve on Sun PostPosted: Feb 22, 2005 - 07:47 PM

[The_Kapn]

Bandera Vs Brinkman Smoke King Deluxe--the choice for buyers:

This discussion comes up frequently.

Here is some thoughts about both of these fine smokers:
http://www.bbq-brethren.com/forum/showthread.php?t=11555&highlight=bandera+brinkman

http://www.bbq-brethren.com/forum/showthread.php?t=10515&highlight=bandera+brinkman


Post subject: Bandera or Brinkman PostPosted: Apr 27, 2005 - 07:51 PM


http://www.bbq-brethren.com/forum/showthread.php?t=11425&highlight=side+smokers

Post subject: Side by Side Smokers PostPosted: Apr 16, 2005 - 03:46 PM

http://www.bbq-brethren.com/forum/showthread.php?t=10846&highlight=bandera

Post subject: new bandera PostPosted: Feb 25, 2005 - 06:08 PM

These will get you started.

Also do a search for the "Quest" for some interesting shopping info from the early days of this forum.


Post subject: Vertical smokers.. BYC analysis.

http://www.bbq-brethren.com/forum/showthread.php?t=15127

[willkat98]

Sauces

Put threads in here about Sauces

Getting a Sauce to MArket:
http://www.bbq-brethren.com/forum/showthread.php?t=11714

Post subject: Info on how to sell your rubs and sauces PostPosted: May 11, 2005 - 02:36 PM

[willkat98]

General Turkey Discussion

Little bit of brining, frying, injecting, etc

http://www.bbq-brethren.com/forum/showthread.php?t=13076

Post subject: Help with a turkey! PostPosted: Aug 17, 2005 - 06:24 PM

2011 Talking Turkey Thread

http://www.bbq-brethren.com/forum/showthread.php?t=120494

[Trout_man22]

A look at how Dr BBQ does his briskets.

http://www.bbq-brethren.com/forum/showthread.php?t=9719&highlight=brisket

[willkat98]

I'm sure there's more out there, but this recent one has plenty of input from all that make it map material

Pork Chops:

http://www.bbq-brethren.com/forum/showthread.php?t=13701

[Solidkick]

Big Bob Gibson (Chris Lilly's) pork injection recipe and conversation on injecting pork butts and shoulders.

http://www.bbq-brethren.com/forum/showthread.php?t=13711

[willkat98]

Here's a search on Chili

http://www.bbq-brethren.com/forum/search.php?searchid=6491

Check out the results of Brisket Chili (2 of them) and Real Chili

[BBQchef33]

Some ideas for burgers when we cant fire up the smokers.


http://www.bbq-brethren.com/forum/showthread.php?t=13829

[chad]

Since we have another round of Buckboard Bacon discussion going I looked up one of the original threads...some good stuff along with the banter.

http://www.bbq-brethren.com/forum/showthread.php?t=7666&highlight=buckboard+bacon

The High Mountain cure is at http://www.himtnjerky.com (http://www.himtnjerky.com/) and they have sausage and some highly praised jerky seasonings, too.

[ZILLA]

Here is a thread with some good pics showing the difference between white smoke and blue smoke (sweet blue) http://www.bbq-brethren.com/forum/showthread.php?t=15250

[willkat98]

MeatLoaf Experiments

Here is one of many threads on smoking meat loaf

This one has a few recipes, and references others

http://www.bbq-brethren.com/forum/showthread.php?t=17111

[Trout_man22]

Dr. Chicken's Double Smoked Ham Recipie


http://www.bbq-brethren.com/forum/showthread.php?t=7096

http://www.bbq-brethren.com/forum/sh...&highlight=ham (http://www.bbq-brethren.com/forum/showthread.php?t=14136&highlight=ham)

[The_Kapn]

Great thread about this yummy and flexible treat:

http://bbq-brethren.com/forum/showthread.php?p=243807#post243807

Techinques:

http://bbq-brethren.com/forum/showthread.php?p=244052#post244052

TIM

[The_Kapn]

Many of us use the FAB line of products in our Que.
Here are some of the best historical threads.

http://bbq-brethren.com/forum/showthread.php?t=17135&highlight=FAB

http://bbq-brethren.com/forum/showthread.php?t=13010&highlight=FAB

http://bbq-brethren.com/forum/showthread.php?t=12721&page=2&highlight=FAB

And here is the post by the "one and only"--Jim Minion:

" The injection that is being used by many out there now days is more than a flavor thing. When the animal is slaughtered and goes into rigor it takes the natural phosphates out of the meat. Fab B replaces those phosphates lost in rigor meaning you increase moisture retension and yield. You will find that shrinkage is much less. This product does have a flavor factor also, it was a factor in the reason for DrBBQ's win in TX on Chris Lilly's show. I talked with Ed Roith and he made it clear that Doc's brisket had much more beef flavor than the other two briskets.

There are a number of Tx cooks I have met that are cooking brisket in high heat short cooks, Johnny Trigg and James Rice are two examples of cooks that use these techniques and win on a regular basis."
__________________
Jim
--------------------------------------------------------------------
TIM

[BBQchef33]

http://www.bbq-brethren.com/forum/showthread.php?t=17520

[BBQchef33]

http://www.bbq-brethren.com/forum/showthread.php?t=18108

http://www.bbq-brethren.com/forum/showthread.php?t=18103

[BBQchef33]

http://www.bbq-brethren.com/forum/showthread.php?t=18240&page=1&pp=40

[BBQchef33]

http://www.bbq-brethren.com/forum/showthread.php?t=18298

[Bigmista]

Awesome post on how the flavors of different rub ingredients change when they are smoked.

http://www.bbq-brethren.com/forum/showthread.php?t=18492&highlight=flavor+burn+experiment

[BBQchef33]

http://www.bbq-brethren.com/forum/showthread.php?t=19798


How many ways are there to grill a steak.. or BBQ it... or a combination of both..

[BBQchef33]

http://www.bbq-brethren.com/forum/showthread.php?t=19820


the does and donts to Dry aging.

[BBQchef33]

http://www.bbq-brethren.com/forum/showthread.php?p=281513#post281513


http://www.bbq-brethren.com/forum/showthread.php?t=26423&highlight=pizza

[willkat98]

Here you go, plenty of pics to help you out with ideas on heat diffusion

http://www.bbq-brethren.com/forum/showthread.php?t=15481&highlight=hondo

[BBQchef33]

A good experiment on when and if various rub ingriedents will burn. A thorough and interesting job.. thanks bigabyte!!


http://www.bbq-brethren.com/forum/showthread.php?t=18492

[BBQchef33]

http://www.bbq-brethren.com/forum/showthread.php?t=19509

[Kevin]

Yes. Thanks to Elkhound, TK, Big Dog, Third eye and many others for the input on the following most excellent threads, recipes, and TK's pictorial.
http://www.bbq-brethren.com/forum/showthread.php?t=14622&highlight=tamales
http://www.bbq-brethren.com/forum/showthread.php?t=14996&highlight=tamales
http://www.bbq-brethren.com/cookbook/viewrecipe.php?id=1135640599&category=Mexican
http://www.bandera-brethren.com/modules.php?set_albumName=album59&op=modload&name=gallery&file=index&include=view_album.php&page=1
http://www.bbq-brethren.com/forum/showthread.php?t=21254

[willkat98]

The official Bash garlic bread dipping stuff

Bagna Cauda (http://www.bbq-brethren.com/forum/showthread.php?t=18684&highlight=bagna)

[Smokin Gator]

I know this may be something that many know by heart but I do it so infrequently that I always forget how to tie a roast. Here is a link to a page I found on the Hormel site. I hope it helps...

Admin edit Fixed a Broken link.

Tying a Beef Roast (http://www.hormel.com/templates/knowledge/knowledge.asp?id=353&hlite=true&querytext=tying%20a%20roast)

Tying a Pork Roast (http://www.hormel.com/templates/knowledge/knowledge.asp?id=401&hlite=true&querytext=tying%20a%20roast)


PS I tried to save it as a web archive so you wouldn't have to leave the site but it wouldn't let me upload it. Sorry

[jgh1204]

http://www.bbq-brethren.com/forum/showthread.php?t=23436

I will add other threads later as I know there are more.


http://www.bbq-brethren.com/forum/showthread.php?p=572328#post572328b

[Ron_L]

Cole Slaw Recipes (http://www.bbq-brethren.com/forum/showthread.php?t=23734)

[BBQchef33]

Beginners Mistakes



Learn from the mistakes we made on the way.. (http://www.bbq-brethren.com/forum/showthread.php?t=24676)

[willkat98]

Beginner Brisket on a Kettle - Offset

http://www.bbq-brethren.com/forum/showthread.php?t=26554

A nice compilation of tips and strategies for offset brisket, first time around, on a kettle

[parrothead]

A good discussion on various ways to cook corn on the cob.

http://www.bbq-brethren.com/forum/showthread.php?t=27947

[parrothead]

Rice dishes

http://www.bbq-brethren.com/forum/showthread.php?t=28469

[parrothead]

Catering and why you need to do it right.

http://www.bbq-brethren.com/forum/showthread.php?t=21067

[jgh1204]

Good UDS construction thread.

http://www.bbq-brethren.com/forum/showthread.php?t=26997&highlight=Grind+lid+drum

[vr6Cop]

Doing my first chuckie today, but didn't find anything in the road map or recipes. So being the Good Brother I am :icon_shy I thought I'd add it to the road map.

KC's chuck roast (http://www.bbq-brethren.com/forum/showthread.php?t=8460&highlight=chuck)

Video of chuck on UDS (http://www.bbq-brethren.com/forum/showthread.php?t=34026&highlight=chuck)

Greendriver's chuckies with great pics (http://www.bbq-brethren.com/forum/showthread.php?t=26631&highlight=chuck)

Some times and temp tips (http://www.bbq-brethren.com/forum/showthread.php?t=24770&highlight=chuck)

More time & temps (http://www.bbq-brethren.com/forum/showthread.php?t=11223&highlight=chuck)

Thirdeye's Chuck Roast Information (http://www.bbq-brethren.com/forum/showpost.php?p=810255&postcount=4)

[BBQchef33]

LOADS of Recipes!!!

http://www.bbq-brethren.com/forum/showthread.php?t=25467

linked to http://farking.homeip.net/bbq.htm

[Ron_L]

Great Jambalaya recipe and tutorial with pictures by nmayeux...

http://www.bbq-brethren.com/forum/showthread.php?t=38557

[Ron_L]

Pastrami/Smoked Corned Beef

BigDog noticed that we didn't have a road map entry for pastrami, so, thanks to the 'Dog, here are some useful links...

YankeeBBQ's recent thread...
http://www.bbq-brethren.com/forum/sh...light=pastrami (http://www.bbq-brethren.com/forum/showthread.php?t=39548&highlight=pastrami)

Larry Wolfe's recent thread...
http://www.bbq-brethren.com/forum/sh...light=pastrami (http://www.bbq-brethren.com/forum/showthread.php?t=39633&highlight=pastrami)

pne123's thread...
http://www.bbq-brethren.com/forum/sh...light=pastrami (http://www.bbq-brethren.com/forum/showthread.php?t=37514&highlight=pastrami)

Here is one from hdis2002 that links to Thirdeye's site:
http://www.bbq-brethren.com/forum/sh...light=pastrami (http://www.bbq-brethren.com/forum/showthread.php?t=38946&highlight=pastrami)

Divemaster's Pastrami Pron thread...
http://www.bbq-brethren.com/forum/sh...light=pastrami (http://www.bbq-brethren.com/forum/showthread.php?t=38241&highlight=pastrami)

[BBQchef33]

Heres Bandera 101 until I can get our files section back up.

[BBQchef33]

A great explanation of how fireboxes work.

http://www.bbq-brethren.com/forum/showthread.php?t=40041


http://www.wedlinydomowe.com/smokehouse-firebox.htm

Calculators for round and square fireboxes including exhaust stack sizes are attached. Credit to Alien BBQ.

[parrothead]

Weber date codes from the vent

http://www.bbq-brethren.com/forum/showthread.php?t=45007

[Ron_L]

MOINK Balls

http://www.bbq-brethren.com/forum/showthread.php?t=46997&highlight=moink

http://www.bbq-brethren.com/forum/showthread.php?p=777778#post777778

[MilitantSquatter]

Big Green Egg - Tips & Advice

http://www.bbq-brethren.com/forum/showthread.php?t=57053

How to Install a new gasket
http://www.bbq-brethren.com/forum/showthread.php?p=962995&posted=1#post962995

[MilitantSquatter]

Creosote

http://www.bbq-brethren.com/forum/showthread.php?t=55137

[MilitantSquatter]

http://www.bbq-brethren.com/forum/showthread.php?t=57882

[BBQchef33]

PopDaddys Ingredient List

http://www.bbq-brethren.com/forum/showthread.php?t=66331

[BBQchef33]

http://www.bbq-brethren.com/forum/showthread.php?t=68136

Pay particular attention to post #10.

[BBQchef33]

Good Stoker Thread


http://www.bbq-brethren.com/forum/showthread.php?t=71866

[MilitantSquatter]

Pit Builders List - compiled by Zilla

http://www.bbq-brethren.com/forum/showthread.php?t=75832

[BBQchef33]

Knife Discussion

Good opinions on knives and brands.

http://www.bbq-brethren.com/forum/showthread.php?p=1182665#post1182665

[MilitantSquatter]

List of BBQ Books

http://www.bbq-brethren.com/forum/showthread.php?p=1184653#post1184653

[stiffy]

How to Test your Thermometer for Accuracy with altitude factored in from Bogus Chezz Hawg:

Boiling Points Calculator (http://www.bbq-brethren.com/forum/showthread.php?t=79628)

[MilitantSquatter]

Minimum Internal Temperature Cooking Chart

http://www.bbq-brethren.com/forum/showthread.php?t=81738

[BBQchef33]

Knife Sharpening

http://www.bbq-brethren.com/forum/showthread.php?t=83194

[thunter]

Anatomy of a Vending Trailer

Great thread about building a vendor trailer to sell the greatest BBQ ever made - yours! :)

http://www.bbq-brethren.com/forum/showthread.php?t=65245

[stiffy]

Anatomy of a Money Muscle

http://www.bbq-brethren.com/forum/showthread.php?t=34340

[BBQchef33]

Meat Stuck in the danger zone? See what the USDA has to say.

A great post #33 by blackdog043 in this thread (http://www.bbq-brethren.com/forum/showthread.php?p=1570032#post1570032).


The subject of tossing it was bought up, so here's a response I got back from the USDA on smoking meats. I would eat it when it's done as long as the temp in the smoker was above 225* the whole time.

To: mphotline.fsis@usda.gov (http://us.mc358.mail.yahoo.com/mc/compose?to=mphotline.fsis@usda.gov)
Subject: Message from Internet User - smoking meats danger zone

Hi,
I get my smoker to 250*, before I put my meats on. Sometimes the meat
will take longer than 4 hours to reach an internal temp of 140*. As long
as my smoker is keeping temps above 225*, how long is it safe to still
keep smoking the meat? If it takes 6-7 hrs to reach 140*, is it still ok
to eat, as long as I get the internal temp over 160*?
Thanks, in advance for your time.
Bill
Dear Bill:
Thank you for writing the USDA's Meat and Poultry Hotline.

As long as the smoker is at least 225 degrees F it is safe. The amount
of time it takes for food to cook in a smoker can vary widely, and when
it is cold outside it can take longer to cook as well. The most
important thing is that you monitor the temperature of the smoker and
the internal temperature of the food you are cookng. If the smoker stays
at 225 or higher, the food is safe to eat, no matter how long it takes
to cook.

We have more information at:
http://www.fsis.usda.gov/fact_sheets/Smoking_Meat_and_Poultry/index.asp (http://www.fsis.usda.gov/fact_sheets/Smoking_Meat_and_Poultry/index.asp)


Sincerely,
Meat and Poultry Hotline Webmaster
To speak to a Food Safety Specialist,
call the Hotline at 1-888-674-6854
e-mail: mphotline@fsis.usda.gov (http://us.mc358.mail.yahoo.com/mc/compose?to=mphotline@fsis.usda.gov)

Food safety information is also available 24/7, by going to "Ask Karen,"
our automated virtual representative at www.askkaren.gov (http://www.askkaren.gov/). You may type
your food safety question directly into the automated virtual
representative feature.
__________________

[---k---]

Spatchcock Chicken by BigButzBBQ

http://www.bbq-brethren.com/forum/showthread.php?t=105056



All About BRISKET! by BrisketBob
http://www.bbq-brethren.com/forum/showthread.php?t=104745&highlight=brisket

[---k---]

How to Light / Operate Your UDS by N8man

http://www.bbq-brethren.com/forum/showthread.php?t=109339

Excellent post!

[---k---]

Pepper Stout Beef Pulled Beef Sandwiches by Vince B

http://www.bbq-brethren.com/forum/showthread.php?t=94382

Seems to have been a steady favorite for the last year, so I thought it deserved a place in the RoadMap. I've made it, extremely tasty!

[MilitantSquatter]

Sugar in Rubs

http://www.bbq-brethren.com/forum/showthread.php?t=12391&highlight=turbinado+sugar+rub

http://www.bbq-brethren.com/forum/showthread.php?t=13889&highlight=turbinado+sugar+rub

http://www.bbq-brethren.com/forum/showthread.php?t=17947&highlight=turbinado+sugar+rub

http://www.bbq-brethren.com/forum/showthread.php?t=29734&highlight=turbinado+sugar+rub

http://www.bbq-brethren.com/forum/showthread.php?t=101594&highlight=turbinado+sugar+rub

[BBQchef33]

The cooked sausage chub..

Tagged here at the Brethren Forums as "The Fatty" by our very own Big Dog. Heres its Birth.



http://www.bbq-brethren.com/forum/showthread.php?t=8014&highlight=fatty

[Crazy Harry]

this is a good one on how to trim your ribs

http://www.bbq-brethren.com/forum/showthread.php?t=98483&highlight=tutorial

[Ron_L]

Here is a discussion of an article that tries to explain the stall that we see in the bigger cuts.

http://www.bbq-brethren.com/forum/showthread.php?t=119209

[Brauma]

See post #16 for the recipe.

Confessions of a Holiday Junkfood Junkie (http://www.bbq-brethren.com/forum/showthread.php?t=15009&highlight=meatballs&page=2)