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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.


View Poll Results: Do you consider meat temp before you cook?
From cooler to cooker 35 44.30%
Almost Room Temp 28 35.44%
Room Temp 12 15.19%
I put it under my arm pit for a while first 4 5.06%
Voters: 79. You may not vote on this poll

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Unread 10-16-2006, 09:37 PM   #1
Plowboy
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Default Do you put your meat in cold?

Wondering if you Q'ers let your meat warm up before putting it in the smoker or on the grill.
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Unread 10-16-2006, 09:42 PM   #2
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Quote:
Originally Posted by Plowboy
Wondering if you Q'ers let your meat warm up before putting it in the smoker or on the grill.
Half an hour sitting room temp, usually. That is not much time to change anything on large cuts, and about how long it takes me to get the pit ready if I prepped some things earlier.

Sometimes I forget, and it is zero minutes.

Sometimes I need to make coffee, and it is an hour.
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Unread 10-16-2006, 09:45 PM   #3
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I never put my meat in cold. No complaints yet;)
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Unread 10-16-2006, 09:57 PM   #4
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Quote:
Originally Posted by G$
Half an hour sitting room temp, usually. That is not much time to change anything on large cuts, and about how long it takes me to get the pit ready if I prepped some things earlier.

Sometimes I forget, and it is zero minutes.

Sometimes I need to make coffee, and it is an hour.
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Unread 10-16-2006, 09:59 PM   #5
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For beef or pork, I usually get the meat out of the fridge at the same time I fire up the coals in the chimney, so by the time the smoker is up to temp, it's been out for 45 minutes or so. Chicken always makes me nervous (because of salmonella, not some terrible childhood barnyard experience) so I take it directly from fridge to BBQ.
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Unread 10-16-2006, 10:00 PM   #6
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Forum check...

Q-talk.

OK... I'll be good.

I usually let the meat sit out for a while (30-60 minutes). It's not room temp, but it's not right out of the cooler, either.
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Unread 10-16-2006, 10:11 PM   #7
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Quote:
Originally Posted by G$
Half an hour sitting room temp, usually. That is not much time to change anything on large cuts, and about how long it takes me to get the pit ready if I prepped some things earlier.

Sometimes I forget, and it is zero minutes.

Sometimes I need to make coffee, and it is an hour.
yeah, .........what he said..


need another option. something like ... "dont really care.. "
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Unread 10-16-2006, 10:16 PM   #8
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I usually allow it say 30 mins to get to room temperature before putting the meat on the grill .
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Unread 10-16-2006, 11:32 PM   #9
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I remove my meat from the frig. light cools. when smoker reaches temp. in goes the meat. usually about 45 min. +/-10 min.
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Unread 10-17-2006, 07:40 AM   #10
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For smoking it goes straight from the fridge to the smoker. When gilling, I let it come to room temp.
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Unread 10-17-2006, 07:56 AM   #11
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I take it out while the chimney gets going.
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Unread 10-17-2006, 07:57 AM   #12
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It all depends on how the morning goes. If it sits out, great. If it's straight from the fridge/cooler, great. If I'm actually getting to smoke then it's great.
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Unread 10-17-2006, 07:58 AM   #13
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There is a theory that says you need to start your Prime Rib Roasts at room temp. I never have though and have never been disappointed.
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Unread 10-17-2006, 08:21 AM   #14
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Room temp for food that's going in the smoker. I put chicken pieces under my arm pit, but nothing else will fit with a shirt on.
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Unread 10-17-2006, 08:33 AM   #15
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for a brisket I go straight from the cooler to the pit. Accepting the theory that meat stops taking on smoke, and developing a smoke ring in the neighborhood of 140 degrees I'm trying to increase the amount of time for that process to work. For an ideal cook I'll also cook at a little lower temp than some folks. I'm usually cooking with oak for heat, and pecan for flavor. There are probably about as many different methods, as there are cooks though.
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