The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-10-2005, 01:09 PM   #1
chargriller
Full Fledged Farker
 
chargriller's Avatar
 
Join Date: 03-30-05
Location: Sioux City, Iowa
Downloads: 0
Uploads: 0
Default 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
chargriller is offline   Reply With Quote


Unread 10-10-2005, 01:14 PM   #2
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

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

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is online now   Reply With Quote


Unread 10-10-2005, 01:17 PM   #3
brdbbq
Quintessential Chatty Farker
 
brdbbq's Avatar
 
Join Date: 12-05-03
Location: Derry NH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by willkat98
Most of the time I forget to take it out very long before it goes on.
I wonder why ?
brdbbq is offline   Reply With Quote


Unread 10-10-2005, 01:20 PM   #4
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

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.
__________________
.
Bill-Chicago

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is online now   Reply With Quote


Unread 10-10-2005, 01:36 PM   #5
brdbbq
Quintessential Chatty Farker
 
brdbbq's Avatar
 
Join Date: 12-05-03
Location: Derry NH
Downloads: 0
Uploads: 0
Default

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 ?
brdbbq is offline   Reply With Quote


Unread 10-10-2005, 02:54 PM   #6
icemn62
Babbling Farker
 
icemn62's Avatar
 
Join Date: 07-10-04
Location: Los Angeles, CA
Downloads: 0
Uploads: 0
Default

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, CharBroil Gas Grill, 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.
icemn62 is offline   Reply With Quote


Unread 10-10-2005, 03:10 PM   #7
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by brdbbq
Your meat ?
Of course! Who else's would he rub?
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 10-10-2005, 05:22 PM   #8
spicewine
Babbling Farker

 
spicewine's Avatar
 
Join Date: 09-13-04
Location: Columbia Missouri
Downloads: 0
Uploads: 0
Default

[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, 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

BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
MOFO Chapter
CISC Master BBQ Chef
spicewine is offline   Reply With Quote


Unread 10-10-2005, 05:57 PM   #9
rbsnwngs
is One Chatty Farker
 
rbsnwngs's Avatar
 
Join Date: 06-22-04
Location: Islip NY
Downloads: 0
Uploads: 0
Default

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 2013 is here
http://williepallooza.blogspot.com/
www.williebsbbq.com
38th IS ALMOST LIKE WINNING
rbsnwngs is offline   Reply With Quote


Unread 10-10-2005, 07:43 PM   #10
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Downloads: 0
Uploads: 0
Default

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…
Sawdustguy is offline   Reply With Quote


Unread 10-11-2005, 02:36 AM   #11
CarbonToe
is One Chatty Farker
 
CarbonToe's Avatar
 
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
Downloads: 0
Uploads: 0
Default

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

Weber Smokey Mountain Cooker
Weber One-Touch Platinum Kettle - 57cm
Weber Smokey Joe Silver

GamerTag: CarbonToe

Film Noir. Back when men were men and broads were dames.
CarbonToe is offline   Reply With Quote


Unread 10-11-2005, 04:18 AM   #12
Neil
Quintessential Chatty Farker

 
Neil's Avatar
 
Join Date: 06-04-04
Location: St. Joseph, MI
Downloads: 0
Uploads: 0
Default

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.
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.
Neil is offline   Reply With Quote


Unread 10-11-2005, 08:15 AM   #13
VitaminQ
is One Chatty Farker
 
VitaminQ's Avatar
 
Join Date: 06-29-05
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

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
VitaminQ is offline   Reply With Quote


Unread 10-11-2005, 09:00 AM   #14
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Sawdustguy
...and do what I have to to the meat
Don't we all?
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Unread 10-11-2005, 09:37 AM   #15
kcquer
Lives in Spirit
 
kcquer's Avatar
 
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
Downloads: 0
Uploads: 0
Default

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.
kcquer is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Starting Temps for meat RPA Catering, Food Handling and Awareness 14 07-16-2011 08:40 AM
Cooking temp of meat? bearnakedbbq Q-talk 2 03-13-2011 05:15 PM
Starting temp for meats bover Q-talk 9 02-28-2011 05:02 PM
How could meat temp be dropping? kvothe Q-talk 8 11-08-2009 04:03 PM
It's 12 am...do you know what temp your meat is??? JacksonsDad Q-talk 25 01-23-2005 10:54 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:34 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts