I loaded the smoker last night with a 15 lb brisket and a pork butt and went
to bed. Somehow the temp on the smoker never got back to the preheated 230
temp I like to use. I was messing a bit with the temp adjustment and must
have set it too low.

The temp was 150 and I checked the internal on the butt (was 140). It had
been smoking this way for 10 about 8 hours.

My question is one about safety. I have set the temp high now and have
three more hours until picnic time.

If the temp gets up to 160 - 180, is there still a chance the bbq is ruined
because it was at lower temp for so long?

Pete

Pete & Kathy wrote:
I loaded the smoker last night with a 15 lb brisket and a pork butt and went
to bed. Somehow the temp on the smoker never got back to the preheated 230
temp I like to use. I was messing a bit with the temp adjustment and must
have set it too low.

The temp was 150 and I checked the internal on the butt (was 140). It had
been smoking this way for 10 about 8 hours.

My question is one about safety. I have set the temp high now and have
three more hours until picnic time.

If the temp gets up to 160 - 180, is there still a chance the bbq is ruined
because it was at lower temp for so long?

Pete

If the smoker was at 150 overnight your food spent a lot of time in the
danger zone before getting to 140. I find something else to eat.

Cam

"Cam" wrote in message
ups.com...

If the smoker was at 150 overnight your food spent a lot of time in the
danger zone before getting to 140. I find something else to eat.

Man, I just can't believe how STUPID this was. I've gotten too used to the
Bradley. Has turned me into a lazy smoker.
Guess I learned my lesson this time.

Can you believe settling for hot dogs and hamburgers instead of Q?

STUPID STUPID STUPID!

Pete

"Pete & Kathy" wrote in message

The temp was 150 and I checked the internal on the butt (was 140). It had
been smoking this way for 10 about 8 hours.

My question is one about safety. I have set the temp high now and have
three more hours until picnic time.

If the temp gets up to 160 - 180, is there still a chance the bbq is
ruined because it was at lower temp for so long?

Pete

The question is how long was it at a low temperature? 140 is certainly safe.
I'm guessing the external portion was even hotter during the start.
Internally, meat is pretty safe. I may eat it myself, but I'd certainly not
use it where a lot of people could be made ill.

"Edwin Pawlowski" wrote in message
...


The question is how long was it at a low temperature? 140 is certainly
safe. I'm guessing the external portion was even hotter during the start.
Internally, meat is pretty safe. I may eat it myself, but I'd certainly
not use it where a lot of people could be made ill.

I'm figuring it's ok as well but not taking the chance.

I can replace it for $50. Cheap insurance.

Thanks for your help. I read once that at least 20 % of our learning comes
from mistakes. I must be a pretty smart fellar.

Pete

Pete & Kathy wrote:

"Cam" wrote in message
ups.com...

If the smoker was at 150 overnight your food spent a lot of time in the
danger zone before getting to 140. I find something else to eat.

Man, I just can't believe how STUPID this was. I've gotten too used to the
Bradley. Has turned me into a lazy smoker.
Guess I learned my lesson this time.

Can you believe settling for hot dogs and hamburgers instead of Q?

STUPID STUPID STUPID!

Pete

Investing the $30 or so in a wireless temp probe with alarm functions
might be a good idea.

Pete C.

On 6 Aug 2006 06:21:10 -0700, "Cam" wrote:


Pete & Kathy wrote:
I loaded the smoker last night with a 15 lb brisket and a pork butt and went
to bed. Somehow the temp on the smoker never got back to the preheated 230
temp I like to use. I was messing a bit with the temp adjustment and must
have set it too low.

The temp was 150 and I checked the internal on the butt (was 140). It had
been smoking this way for 10 about 8 hours.

My question is one about safety. I have set the temp high now and have
three more hours until picnic time.

If the temp gets up to 160 - 180, is there still a chance the bbq is ruined
because it was at lower temp for so long?

Pete

If the smoker was at 150 overnight your food spent a lot of time in the
danger zone before getting to 140. I find something else to eat.

Cam

I've had mine drop 'in flight', but not be slow on take off before so
I've never had to lose food; but I think I would this time . . .

Harry

"Pete C." wrote in message
...
Pete & Kathy wrote:

"Cam" wrote in message
ups.com...

If the smoker was at 150 overnight your food spent a lot of time in the
danger zone before getting to 140. I find something else to eat.

Man, I just can't believe how STUPID this was. I've gotten too used to
the
Bradley. Has turned me into a lazy smoker.
Guess I learned my lesson this time.

Can you believe settling for hot dogs and hamburgers instead of Q?

STUPID STUPID STUPID!

Pete

Investing the $30 or so in a wireless temp probe with alarm functions
might be a good idea.

Pete C

Pitminder. 'nuff said. . . .

On 6 Aug 2006 06:21:10 -0700, "Cam" wrote:


Pete & Kathy wrote:
I loaded the smoker last night with a 15 lb brisket and a pork butt and went
to bed. Somehow the temp on the smoker never got back to the preheated 230
temp I like to use. I was messing a bit with the temp adjustment and must
have set it too low.

The temp was 150 and I checked the internal on the butt (was 140). It had
been smoking this way for 10 about 8 hours.

My question is one about safety. I have set the temp high now and have
three more hours until picnic time.

If the temp gets up to 160 - 180, is there still a chance the bbq is ruined
because it was at lower temp for so long?

Pete

If the smoker was at 150 overnight your food spent a lot of time in the
danger zone before getting to 140. I find something else to eat.

Cam

Please excuse my ignorance, but what exactly happens in this 'danger
zone?' Is that a prime temp. for bacterial propagation?
Matt Mika

MattMika wrote:

Please excuse my ignorance, but what exactly happens in this 'danger
zone?' Is that a prime temp. for bacterial propagation?


http://www.cfsan.fda.gov/~dms/a2z-d.html

Danger Zone:
The temperature range in which most bacteria can grow.

Food Safety Implication: Some bacteria can double their
numbers within minutes and form toxins that cause
illness within hours. That's why it's important to keep
food below or above the temperatures at which bacteria
can grow. Usually this is below 40° F (4° C) (some
pathogenic bacteria can grow at 32° F [0° C] or
above 140° F [60° C]).


--
Reg

"Reg" wrote in message
m...
MattMika wrote:

Please excuse my ignorance, but what exactly happens in this 'danger
zone?' Is that a prime temp. for bacterial propagation?


http://www.cfsan.fda.gov/~dms/a2z-d.html

Danger Zone:
The temperature range in which most bacteria can grow.

Food Safety Implication: Some bacteria can double their
numbers within minutes and form toxins that cause
illness within hours.

I agree that the potato salad sitting out can have that happen, but I wonder
how the pork originally asked about would far in a lab test. Where is the
bacteria, on the surface or internal? On the surface, it would have been
killed off during the initial cooking and inside a closed, albeit cooler,
smoker, would it reproduce?

Has anyone gone to this annual event? I'm not far from the site and am
thinking about going. Any pointers?

--
PAM KINGDON