optimal temp for ftc?

[Toker]

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

[Tenpoint5]

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.

[Wildcat]

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.

[Toker]

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.

[Wildcat]

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.

[smokeitall]

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.

[Habanero Smoker]

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.

[IKnowWood]

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.

[Caneyscud]

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. 

Shakespeare
The Bard of Hot Aire
Pontificator Extraordinaire'

[sherlock]

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................

[Habanero Smoker]

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.