I want to smoke steaks and other beef cuts with rub and then wrap in saran and into the fridge for the night .This will marinade deeper into the beef. I just want to add the smoke flavor and not cook until the next day. So what would be a safe lowest temp. to smoke at and not cook it too much.
Cold smoking is considered below 100 Deg. I wouldn't let it go above 80. Offset the smoke gen (box and dryer duct) and leave the oven off. The reason for the off set is the puck burner can bring a box temp up to 150 deg or more by itself.
Here's link showing the cold smoke set up that Giz mentions. I haven't tried it yet cuz ambient temps have been over 80 anyway. http://www.johnwatkins.co.uk/personalpages/coldsmoking.htm
Good luck!
Is there no temp that you must be careful at with beef regarding bacteria
New to the art of smoking foods. looking for two suggestions:
1. receipe for a shoulder pot roast, BEEF.
2. good all around cook book.
Thanks
Welcome to the forum maja!
My go to cookbook is the Smoke&Spice, but quite honestly I have found this forum to be the best cookbook going! These guys know there stuff for smoking/cooking! Do a search on roast or hit the recipe site and you'll be good to go! Good luck and keep us posted!
C
Quote from: maja on September 21, 2008, 10:18:37 AM
New to the art of smoking foods. looking for two suggestions:
1. receipe for a shoulder pot roast, BEEF.
2. good all around cook book.
Thanks
as a newbie you need to learn not to hijack a topic . If you have anything to ask start your own
Dang bushman, easy on the new guy! ;D
C
Quote from: bushman on September 21, 2008, 10:07:24 AM
Is there no temp that you must be careful at with beef regarding bacteria
There are a lot of resources out there on food poisoning. Here is a link to the recipe site and some information on it. More technical than I would care to go into. In my opinion, you should be able to cold smoke under 80 degrees for an hour to an hour and a half without a problem. This is typically the time you would normally have your meat out getting to room temperature (so to speak).
http://www.susanminor.org/forums/showthread.php?t=9 (http://www.susanminor.org/forums/showthread.php?t=9)
http://www.susanminor.org/forums/showthread.php?t=7 (http://www.susanminor.org/forums/showthread.php?t=7)
QuoteIn my opinion, you should be able to cold smoke under 80 degrees for an hour to an hour and a half without a problem.
When cold smoking I always stick to <80F, you will be fine at this temp. The meat will just smoke and won't cook. :)
You will see different recommended maximum temps quoted for cold smoking, some sites say 80F, some 90F and some 100F. I always feel safer at <80F, I have cold smoked meat and fish for up to 8 hours without a problem sticking to this cut off point.
Big problem if you live somewhere too hot to manage this.......... ::)
Amen Manx!...bushman...if you live in a warmer climate...fill the puck bowl with ice...or/and put some ZipLoc bags of ice on the other shelves to cool the box down. Or...consider the offset idea...
Quote from: La Quinta on September 23, 2008, 07:35:41 PM
Amen Manx!...bushman...if you live in a warmer climate...fill the puck bowl with ice...or/and put some ZipLoc bags of ice on the other shelves to cool the box down. Or...consider the offset idea...
Does that work for you in the desert ? the ziploc idea. I think I would need the ziploc and the offset.
Yeah FLBent it works when temps are in the low 90's...I have to do ice on every rack but the top...but nothing works when it's 110 out...so I wait!!