smoke beef but not cooked

[bushman]

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.

[Gizmo]

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.

[Consiglieri]

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!

[bushman]

Is there no temp that you must be careful at with beef regarding bacteria

[maja]

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

[westexasmoker]

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

[bushman]

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

[westexasmoker]

Dang bushman, easy on the new guy!  ;D

C

[Gizmo]

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=7

[manxman]

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.

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..........   ::)

[La Quinta]

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...

[FLBentRider]

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.

[La Quinta]

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!!