Starting Meat Temp

chargriller · 10-10-2005, 01:09 PM

What should the starting temp of the meat being smoked be at?

I usally try to put the meat on the counter when I get the smoker ready, trying to warm it up a little, but actully it is still cold as heck.

Should it be room temp before starting or is right out of fridge OK?

What are benfits of warming the stuff being smoked?

Bill-Chicago · 10-10-2005, 01:14 PM

Most of the time I forget to take it out very long before it goes on.

IMO, I think it might be able to build a better smoke ring if its colder, because logistics say it must be below the 135* mark for a longer period of time, which some say is the temperature at which smoke stops permeating the meat.

brdbbq · 10-10-2005, 01:17 PM

Quote:

Originally Posted by willkat98

Most of the time I forget to take it out very long before it goes on.

I wonder why ?

Bill-Chicago · 10-10-2005, 01:20 PM

Quote:

Originally Posted by brdbbq

I wonder why ?

\

Tiny letters

Because I'm out farking around in the yard and its 6am.

I usually rub down the night before though.

brdbbq · 10-10-2005, 01:36 PM

Quote:

Originally Posted by willkat98

\

Tiny letters

Because I'm out farking around in the yard and its 6am.

I usually rub down the night before though.

Your meat ?

icemn62 · 10-10-2005, 02:54 PM

I read somewhere the meat should be around room temp. I just figured it to be the same theory as trying to cook meat out of the freezer. The center is colder and will take MUCH longer to get toward optimum temp. Small items I don't worry about, but larger one I try to make a habit of bringing out of the fridge and letting it rest/wake up on the counter while I am getting ready for it.

Jeff_in_KC · 10-10-2005, 03:10 PM

Quote:

Originally Posted by brdbbq

Your meat ?

Of course! Who else's would he rub?

spicewine · 10-10-2005, 05:22 PM

[QUOTE=willkat98]\

Tiny letters

Because I'm out farking around in the yard and its 6am.

Checking the Perimeter for Turtles no doubt!!!!!

rbsnwngs · 10-10-2005, 05:57 PM

i wait till the last min to take my meat out it's supposed to get a better bark that way according to the DR's book

Sawdustguy · 10-10-2005, 07:43 PM

My meat is usually thawed and sitting in the fridge. I remove it from the fridge and do what I have to to the meat (rub, inject etc) and into the smoker it goes.

CarbonToe · 10-11-2005, 02:36 AM

If I'm grilling I rest the meat until it's sort of room temperature; if I'm BBQing I use it straight from the fridge.

Neil · 10-11-2005, 04:18 AM

Quote:

Originally Posted by CarbonToe

If I'm grilling I rest the meat until it's sort of room temperature; if I'm BBQing I use it straight from the fridge.

What the toe said. Never frozen but a chilled hunk of meat will produce a better smoke ring and bark. Always room temp for grilling.

VitaminQ · 10-11-2005, 08:15 AM

I try to remember to let everything sit out for a little bit before putting it on. I've noticed a big difference doing this when grilling, not so much in smoking. One exception: I usually leave chicken in the fridge as long as possible, though.

Jeff_in_KC · 10-11-2005, 09:00 AM

Quote:

Originally Posted by Sawdustguy

...and do what I have to to the meat

Don't we all?

kcquer · 10-11-2005, 09:37 AM

For me it depends on the circumstances of the day. If I have all day and am in no particular hurry, meat stays in the fridge until the last minute, I believe like Neil and others that the best quality is achieved this way.
If I'm cooking a big brisket and need to hurry things along, I get it out before I start setting up the cooker and let it warm up a bit to expedite the process a little.

When grilling (steaks in particular) I use the fridge/freezer to get the OL's and my steaks done to our particular liking. I like rare and the OL likes med, so after seasoning I put hers in the fridge and mine in the freezer (30 mins or less) throw them on the grill at the same time and my colder steak comes out less done in the same amount of time.

10-10-2005, 01:09 PM	#1
chargriller Full Fledged Farker Join Date: 03-30-05 Location: Sioux City, Iowa	Starting Meat Temp What should the starting temp of the meat being smoked be at? I usally try to put the meat on the counter when I get the smoker ready, trying to warm it up a little, but actully it is still cold as heck. Should it be room temp before starting or is right out of fridge OK? What are benfits of warming the stuff being smoked? __________________ Rob K. In order of use: Char-Griller Smokin Pro BSKD Meco Electric Water Smoker Xbox Live: char skd1 Wii - 4548 1877 4323 1724 Blog: The Casual Gamer

10-10-2005, 01:14 PM	#2
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Most of the time I forget to take it out very long before it goes on. IMO, I think it might be able to build a better smoke ring if its colder, because logistics say it must be below the 135* mark for a longer period of time, which some say is the temperature at which smoke stops permeating the meat. __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

10-10-2005, 02:54 PM	#6
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA	I read somewhere the meat should be around room temp. I just figured it to be the same theory as trying to cook meat out of the freezer. The center is colder and will take MUCH longer to get toward optimum temp. Small items I don't worry about, but larger one I try to make a habit of bringing out of the fridge and letting it rest/wake up on the counter while I am getting ready for it. __________________ Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

10-10-2005, 05:22 PM	#8
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	[QUOTE=willkat98]\ Tiny letters Because I'm out farking around in the yard and its 6am. Checking the Perimeter for Turtles no doubt!!!!! __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

10-10-2005, 05:57 PM	#9
rbsnwngs is One Chatty Farker Join Date: 06-22-04 Location: Islip NY	i wait till the last min to take my meat out it's supposed to get a better bark that way according to the DR's book __________________ Will B WILLIE PALOOOOZA 2017 Will Happen http://williepallooza.blogspot.com/ www.williebsbbq.com 38th IS ALMOST LIKE WINNING

10-10-2005, 07:43 PM	#10
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	My meat is usually thawed and sitting in the fridge. I remove it from the fridge and do what I have to to the meat (rub, inject etc) and into the smoker it goes. __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

10-11-2005, 02:36 AM	#11
CarbonToe is One Chatty Farker Join Date: 09-07-05 Location: Shoreham-by-Sea, UK	If I'm grilling I rest the meat until it's sort of room temperature; if I'm BBQing I use it straight from the fridge. __________________ Surf'n'Smoke BBQ Team

10-11-2005, 08:15 AM	#13
VitaminQ is One Chatty Farker Join Date: 06-29-05 Location: Dallas, TX	I try to remember to let everything sit out for a little bit before putting it on. I've noticed a big difference doing this when grilling, not so much in smoking. One exception: I usually leave chicken in the fridge as long as possible, though. __________________ Shohn ECB w/mods Weber Smokey Joe 18" Weber Kettle 22" Weber clone kettle Curb-foundling char-broil gasser WSM: Assembled! First cook: 8/25/06 Fanatical devotion to the Q

10-11-2005, 09:37 AM	#15
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue	For me it depends on the circumstances of the day. If I have all day and am in no particular hurry, meat stays in the fridge until the last minute, I believe like Neil and others that the best quality is achieved this way. If I'm cooking a big brisket and need to hurry things along, I get it out before I start setting up the cooker and let it warm up a bit to expedite the process a little. When grilling (steaks in particular) I use the fridge/freezer to get the OL's and my steaks done to our particular liking. I like rare and the OL likes med, so after seasoning I put hers in the fridge and mine in the freezer (30 mins or less) throw them on the grill at the same time and my colder steak comes out less done in the same amount of time. __________________ Brinkmann Smoke King Deluxe Brinkmann Cimarron Deluxe FE-100 Fast Eddy by Cookshack They give me shivers when they bounce around, buckled up or draggin' on the ground, I like big....Joe Walsh

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