Bacteria Concerns

[thirtydaZe]

For Thanksgiving my plan was to put my 18lb turkey in the smoker either wednesday night or thursday morning.

I only want to get smoke on it, so i wasn't even going to heat the oven, just 4 hours smoke.  Obviously the SG will generate some heat in the tower.

Then after that 4 hour period, depending when i did the smoke, either pop it directly into the oven (in the kitchen) and cook as directed, or put it in the fridge till it's time to cook thanksgiving day.

Wife did some research, and is now concerned about bacteria doing it this way.

Can anyone enlighten me on the topic?

[classicrockgriller]

Personally, that doesn't sound good to me.

Plan your smoke where you can hot smoke it and then transfer

to the oven after the smoke is done.

[Tenpoint5]

I'm with Sonny on this one. Since you are planning on putting it right in the oven any how. Throw some heat to it along with the smoke. Then pop it in the oven.

[thirtydaZe]

that's fine actually, i can do the heat with it, but as far as bacteria, doing the 4 hours and making the transfer is of no concern?

[classicrockgriller]

that's fine actually, i can do the heat with it, but as far as bacteria, doing the 4 hours and making the transfer is of no concern?

Do the smoking with heat from element (that is Hot Smoking)

set Bradley at 235 to 250*.

After the smoke time is over, transfer Turkey to a pre-heated oven.

Be Safe .......... We want to see you next year too.

[Ka Honu]

You can cold smoke first but you have to be very careful or very lucky (and you don't get as much smoke flavor).  The "norm" if there is such a thing, is 2-3 hours of smoke at about 225-250°, then promptly into the oven (or TBE or fryer) to reach the desired IT. That works and avoids danger zones - no need to do it otherwise.

[hal4uk]

40°-140° is considered the "danger zone" for most foods --- and most certainly for poultry.