HI, i'm just getting started

[new2this]

Hi, i just got a Bradley original smoker for an early christmas gift, but i have few questions abput
smoking in general. How do you determine what your IT is supposed to be for different foods, and why is it that you can cold smoke these same foods? Is it the amount of time the food is exposed to smoke that makes it safe to eat, or is it the curing process?I'am confused because i just made a batch of snackin' sticks, and the package told me to smoke at 200 F for 2 hours, until IT reached 165., When you cold smoke the IT will not rise, so what makes it safe to eat?, Again, i am completely new to smoking.

[beefmann]

welcome to the forum as for food IT  most is found at Fda recomendations, Foul ( birds, chicken, turkey, etc ) as i have it  at 180, heard rumors thats it is at 165 though it  doesn't taste done to me
beef is at  165 along with  pork

do not  confuse smoking, curing, and brining there are different  while curing and brining are  similar  , big  difference is wet verses dry. and you  can  smoke either  a cured or brined meats.

yes you  can cold smoke most meats, cold  smoking  typically  is under 100 F, the lower the better.

in general  smoking  snack sticks, you  would smoke and  cook at the  same time at a box temp of 200  while applying smoke for 2 hours till you  reach an IT of 165 f then pull everything,  it may take more then two hours to reach an IT of 165.


I  have smoked / cooked 25 lbs of port that took 20 hours to smoke and cook,, applied apple / cherry wood for  3 hours  as my  box temp was at 220 ,, after  18 hours i had an IT of 190 and pulled it, made pulled pork with it ,,

also  the amount of load ( the lbs ) will give you a clue on how  long it  will take to  smoke , a rule of thumb is 1 to 1.5 hour per pound of  meat. pork, beef  and  fowl are slightly different , and will take a bit  shorter  or  longer as the amount of weight

[new2this]

thanks for the help, i'm finding lots of useful tips on this forum.

[viper125]

Not mine! I cook foul to 165 degrees

Pork any where from 145-155 degrees unless your pulling then around 200 degrees

Beef I can eat warm. but 145 to 160 degrees

[hal4uk]

165 in the WHITE MEAT. 
Much more, and it will be DRY...

Of course, nothing wrong with that, if you're one of my cats.
But, people like wet food.
(and they usually have more control of the situation)
Awrighten.

[viper125]

Did my turkey legs tonight to 165 and I like it that way. Wife likes hers a little longer. I never cook breast past 165 to 167. To me its to dry any time. LOL

[Habanero Smoker]

I am not going to try to answer your questions on brining, curing and smoking, because their are set rules, but also exceptions (no exceptions when it comes to smoking sausage at a low temperature). As a general rule, you need to add a cure for cold smoking if the food is going to be in the danger zone for too long.  So the answer would be too lengthy to reply to those questions. It is best to ask more specific questions; as the one about the instructions on your sticks.

Did the mix include sodium nitrite? If it didn't that may be the reason the manufacturer stated to smoke/cook at 200°F. If it did contain a nitrite, then the 200°F, may be in the instructions to protect the manufacturer from any liability.

As for internal temperature of meats; the below link will take you to a chart that has both the USDA recommendations, and what temperature are commonly used and considered safe.

When is meat done?
(Note the recommendation for Commonly Used temperature for duck should be 145° - 160°F)

[Leadfoote]

Welcome aboard New :)

[HSC5690]

Welcome aboard. 

[SouthernSmoked]

Welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

[ghost9mm]

Hello and welcome to a really great forum...

[mikecorn.1]

Hey there, welcome.

[devo]

Welcome to the forums. Smoking is very addicting so they say. Hmmm, I think they are right.  ;D