Food temps, handling and the danger zone

Grillman said:

Serving

• Hot food should be held at 140 °F or warmer.
• Cold food should be held at 40 °F or colder.
• When serving food at a buffet, keep hot food hot with chafing dishes, slow cookers, and warming trays. Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
• Use a food thermometer to check hot and cold holding temperatures.
• Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).

http://www.fsis.usda.gov/Factsheets/Keep_Food_Safe_Food_Safety_Basics/index.asphttp://www.fsis.usda.gov/Factsheets/Keep_Food_Safe_Food_Safety_Basics/index.asp

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Safe Smoking
Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a "smoker," which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 °F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.

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big brother smoke said:

WE have great information below:

http://www.bbq-brethren.com/forum/forumdisplay.php?f=31http://www.bbq-brethren.com/forum/forumdisplay.php?f=31http://www.bbq-brethren.com/forum/forumdisplay.php?f=31

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