meat temp?

Hi David. I've tried this both ways and I can't tell any difference in the finished product I generally don't go out of my way to make sure the meat is a certain temp before cooking. Most of the time it goes from the fridge to the smoker in just minutes. I do tend to believe the 140* theory though. It sounds feasable....

David,
I hear your confusion! Here's how I look at it. The danger zone is between 40 degrees and 140 degrees. So to me, it isn't all that safe to let it sit on the kitchen counter to warm up to 70 degrees. I mean that is 30 degrees in what is supposed to be the danger zone.
They even tell you to let meat thaw out in the refrig. and not on the counter.
.........but then again.....people do it all the time with no ill affects. Go figure! But I'll take the old saying to the smokr with me. "Better safe than sorry!"

David,I too go from the fridge to the smoker.I don't even turn the CS on until loaded & ready.as GeiserQ said,better safe than sorry.

Dave,

Sorry, but you're worrying to much. But that's okay, that's how we learn.

Geiyser is right, you don't want to be in the danger zone.

The meat doesn't stop taking on smoke, it just stops it's penetration. Around 140 (I've never heard proof, but that's the temp we all refer to) it closes up BUT the outside of the meat can still accept smoke. Hence the great tasting bark of burnt ends from Brisket.

I'm a fan of the put the meat in cold. I figure it will take it longer to get to 140 and thus accept the smoke. Of course, it might dry it out if it takes to long...ah, the fun of Q.

Thank you! to all. Lots to learn! having a GREAT doing it!
David

Smokin' and all pretty well answered the question,but there are a couple of other "reasonings" behind the "let set out for awhile".

None probably apply to home Cookshacks.

If you are cooking on a traditional log/charcoal burner,tossing maybe 100 lbs of 34� meat in the cooker is a heck of a heat sink.

It can greatly increase times to get to temp and to stabilize there.

Another new thing in the last couple of years,is that the government lets producers hold chicken at 28�, and still call them "fresh".

The producers are bringing much younger birds to "market" size/maturity and the bones don't have time to mature and seal,like they used to.

There can be some red/blood seepage from the bone,even in well cooked chicken.

Bloody Chicken

There is some feeling that when fast cooking chicken,letting it rest out 30 mins"may" reduce this problem.

That being said,on my cookers,I go straight from the refrig to the cooker.