Hi guys, i have a question about ftc so if someone knows...i never really ftc my food at least, never the right way, never put it in a cooler before didn't have one before and i heard that before putting food in the cooler it has to be warmed a bit. My question is at what temp does it need to be warmed before putting the food in? thx
Toker,
I have never warmed my cooler before putting the meat in for FTC. If you think that you really need to warm it somehow. I would suggest putting your towels in the dryer for a bit to warm them up.
FTC is simply a way of maintaining heat while waiting. I have never found a need to heat the cooler. Sometimes I simply wrap in foil and a towel and put in the microwave. Some wrap in foil and place in a warm oven. Just whatever works for you.
OK thx i might be confused with other thing cause i really red that some people warm it with hot water might be for something else sorry.
Some people do warm the cooler with hot water prior to FTC. I simply have not seen a need to do so. When FTC'ing, the whole principal us insulation to prevent or slow heat loss.
I personally do not FTC anything except when I finish cooking too soon before the meal is to be served. I did FTC extensively at first, but really did not see where it was of much use except as a time buffer.
I take the towels I am going to use and put them in the microwave to warm them up and stuff them in the cooler and close it up for at least 30 minutes. After I wrap the butt or butts in foil I take out the towels and quickly wrap up the butts and put them right back in. Works good for me.
I have read that some use a heating pad to warm up their coolers, but I also think you could place an hair dryer in the cooler and run it for a short time, just make sure that the hair dryer is on some towels and is not in direct contact with the cooler.
I'm like Wildcat, I rarely FTC.
Habs, just as long as you don't use water first, might be ok. But I would worry of moisture build up and then you got another problem.
Me, when I FTC (only butts, and primarily to let it cool slowly before putting in fridge. I smoke it about a week before the serve to allow the bark and smoke to blend with the rest of the yummy food. Only thing I FTC is Butt. I only did a Brisket once, and I don't think I FTCd it.
I'm with Wildcat - don't ftc either. At most, I just leave in the smoker until it cools down and the meat rests. If I finish early - or have to deliver it some where. I just chuck them in a cooler that I have especially for that use - no foil, no towels - just something else to throw away or to clean. Boy does that cooler smell good now. Sometimes, I just have to go out in the garage and open that baby and stick my head inside and take a deep breath.
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Don't know why, but I have been putting hot water in the cooler about a half hour before I expect to need it. Then when meat is ready I just wrap in foil and towels, dump out the water, put in the wrapped meat and go away for a few hours until I need the meat. But then, what do I know................
Quote from: IKnowWood on April 26, 2009, 02:32:16 PM
Habs, just as long as you don't use water first, might be ok. But I would worry of moisture build up and then you got another problem.
Me, when I FTC (only butts, and primarily to let it cool slowly before putting in fridge. I smoke it about a week before the serve to allow the bark and smoke to blend with the rest of the yummy food. Only thing I FTC is Butt. I only did a Brisket once, and I don't think I FTCd it.
The tip on the heating pad or dryer is for warming the cooler only; instead of having to deal with hot water. They are remove prior to the meat being placed in the cooler, so moisture is not a problem.