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John H[_2_]

On Sun, 28 Nov 2010 09:07:34 -0500, I am Tosk
wrote:

In article ,
says...

On Sat, 27 Nov 2010 22:14:08 -0500, I am Tosk
wrote:

In article ,
says...

I am Tosk wrote:
In ,
says...

On Fri, 26 Nov 2010 18:02:58 -0500, I am
wrote:

In ,
says...

On Fri, 26 Nov 2010 17:23:44 -0500, John
wrote:

Cold winds or temps can
easily add a couple hours to the smoking time.

That may be the problem. It is not that cold here. I do notice when it
is in the 50s my gas grille is not as hot.

So, you guys are really cooking the birds as opposed to actually
"smoking" them. If the pop up timer is going off, it must be cooked, not
smoked. Not a big deal really as long as you get the flavor I guess...

Why do you say, "If the pop up timer....?"

The timer indicates the internal temp of the meat has reached a 'safe to eat'
state. Whether or not the bird has a pop up gauge (not a timer), it must still
be 'cooked' to a state of doneness.

No, not if it's smoked... My smoked meat never gets above 160 degrees,
it's smoked, not cooked.

What sort of meat are you talking about?

Pork is what I usually smoke... I make Kielbasa.

I have no doubt that you smoke pork, and that it's internal temp reaches 160F,
but I have a doubt that the smoker temp is also 160F.

Have you ever had real smoke preserved meat (smoked meat)?

Does beef jerky count? Also, I've had the smoked salmon from Alaska that's sold
at Costco, et al. Great stuff.

You *could* send me a few pounds of your kielbasa to test. :)
I say a 'few pounds' 'cause it wouldn't be worth the trouble just to mail a
smidgen.
--

Hope you're having a great day!

John H

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