Free Smoking Meat by Jeff Phillips

smoking, you should process it quickly. Allowing meat to sit on the counter for 30 minutes prior to smoking is a good practice to avoid creosote, but if further delay occurs, put the meat back in the refrigerator.
    thawing frozen meat
    Always thaw meat in the refrigerator and
never
at room temperature. Make sure meat is completely thawed before smoking it. This is important for two reasons:
Thawed meat cooks more evenly.
Thawed meat is in the danger zone of 40° F to 140° F —that precarious range in which bad bacteria and foodborne pathogens seem to thrive—for less time than if the meat is partially frozen when you start cooking it.
    Meat should be prepared and cooked so as to minimize the amount of time it stays in the danger zone. It is also important to check your refrigerator periodically to make sure it is maintaining a temperature of 33° F to 39° F .
    Avoid Cross-Contamination
    Cross-contamination occurs when foodborne pathogens from one item are transferred to another. This occurs when raw or undercooked meat comes into contact with food that is ready to be eaten. Wash your hands often with soap and hot water while handling and preparing meat, and place dishes, utensils, and other tools used in the preparation of raw meat into hot, soapy water immediately after use to make sure they are properly cleaned and sanitized. Be sure to use clean plates, utensils, and tools for removing and serving meat from the smoker.
    Cook Meat at a Safe Temperature
    Once you place the meat on the grate of the smoker and the lid is closed, the smoke will naturally retard the growth of bacteria. However, the USDA recommends that meat be cooked at 225° F or above to ensure it does not stay in the danger zone longer than necessary. I recommend cooking at the lower temperatures of 225° F to 240° F for the true smoking experience.
    Food safety summary
    Here’s a summary of what you should and shouldn’t do to ensure your food is completely safe.
    Chill
Keep meat as cool as possible while traveling from the store to your home.
Keep meat refrigerated, and ensure your refrigerator is maintaining a proper temperature of 33° F to 39° F .
Thaw frozen meat in the refrigerator, not on the counter.
Make sure meat is completely thawed before smoking it.
Minimize the time that meat is out of the refrigerator when preparing it for smoking. (Allowing it to sit on the counter for 30 minutes prior to smoking is a good practice to avoid creosote, but any longer than this opens the door to bacteria.)
    Clean
Wash hands with soap and hot water often while handling and preparing meat.
Wash all surfaces, dishes, utensils, and tools that have been in contact with raw meat with hot, soapy water.
Never reuse plastic bags that have been used to transfer or store raw meat.
    Separate
Use separate designated cutting boards for meats and vegetables.
Use clean dishes and utensils for removing meat from the smoker.
    Cook
Smoke meat at or above 225° F .
Refrigerate meat within two hours of removal from smoker.
Ensure meats are cooked to my recommended safety temperatures (below).
Use a calibrated and tested thermometer to check meat for proper doneness.
    EATING AND ENJOYING SMOKED MEAT
    How Much Is Enough?
    This is the age-old question that many folks ask when they are about to have a party or get-together. You don’t want to run out—that would be a disaster—but neither do you want to blow the budget and have a ton of food left over. Although sending guests home with doggie bags would make them extremely happy and only too eager to come back soon, your wallet suffers.
    So how do you figure out how much is enough? Well, it’s not an exact science. There are formulas out there, but I just don’t think a pound of meat per person fits every scenario. For example, men eat more than women, older folks eat less than middle-aged folks, young children don’t usually eat that much, and teenaged boys are garbage disposals with legs, able to eat enormous amounts of