Thermometer usage

[SMOKE FREAK]

I think I need a beer.

Thanks Rich...Dont matter how long ya been doin this, sometimes a reminder is a good thing...

I always use those alcohol wipes...Get them in the pharmacy section at the store...Cheap and effective...

I'm going to get that beer now...

[gmotoman]

I just have a meat thermometer. It gets washed with a wipe & rinsed before use, and afterwards gets washed(by hand) with the rest of the dishes. It is a habit from being a phlebotomist where i have to clean my hands between each patient, but I run a pretty clean cook. I always have the towel in bleach water or bleach wipes handy, and I clean as i go. Good tip Rich, THANKS!

[flyin' illini]

good reminder, Rich. I am to the point where I only use the thermopen. Since we have one around in diapers still we DO have wipes!!

Thanks Rich...Dont matter how long ya been doin this, sometimes a reminder is a good thing...

I always use those alcohol wipes...Get them in the pharmacy section at the store...Cheap and effective...

I'm going to get that beer now...

[Richtee]

good reminder, Rich. I am to the point where I only use the thermopen. Since we have one around in diapers still we DO have wipes!!

Hehehe... for one butt or another eh?

Good to see ya buddy :{)

[Squirrel]

Great thread. I think it's a good idea to throw out the "reminders" from time to time. Keeps me on my toes (as opposed to my knees ) Seriously, for the longest time I was comfortable just using soap and water, but when I started cooking for other folks it's like I made even more effort towards sanitation because I didn't want to get anyone sick. I usually wash up the tongs after every use which means a few times during a grill/smoke. I bought a shitload of them so I wouldn't have to do that but after them piling up in the sink to be washed I changed up. I also use the disposable alcohol wipes. I'm liking the idea of the clorox wipes, I can get those at Sams probably a lot cheaper.

[Richtee]

but when I started cooking for other folks it's like I made even more effort towards sanitation because I didn't want to get anyone sick. I usually wash up the tongs after every use which means a few times during a grill/smoke. I

I got a cool tip from doing commercial grilling last couple years. The little sanatizer tabs... you make up a gallon bucket and keep it by the smoker/grill... dump in the untensils after every use. Easy-peasy.

[Squirrel]

I got a cool tip from doing commercial grilling l;ast couple years. The little sanatizer tabs... you make up a gallon bucket and keep it by the smoker/grill... dump in the untensils after every use. Easy-peasy.

I was wondering if you could do something like that! Where to get the tabs?

[Richtee]

I was wondering if you could do something like that! Where to get the tabs?

Anywhere... really. Google "Sanitizer tablets".

[SmokinOutBack]

Informative thread, I just scrub everything with soap and water before and after each use. Probably ought to look into the sanatizing options out there. Thanks folks.

[HawgHeaven]

Great thread Rich!

ALX, I've also seen some horrendous infractions of sanitaryism on the comp circuit... yikes! I use loads of Clorox wipes, before and after Thermapen probing, wiping tables, utensils, you name it. Cleanliness is next to Godliness...

[Richtee]

Great thread Rich!
Cleanliness is next to Godliness...

Thanks Phil...and dirtiness is next to the toilet. Or..ON it...

[Wingman]

This is an excellent thread Rich. With new folks coming in al the time we should make this a sticky or something.

I do allot of deep meat injecting... Calm down squirrel...
and it's mostly done just prior to the meat hitting the grate. Before I do this I always boil the injection needle and injector. When I do this I always boil my temp probes as well.

Also if you watched my videos, I always handle the meat with Nitrile Exam gloves which are medical and food grade. These are available at your local Costco. They will avoid transfer of bacteria, oils etc. from your skin to the meat.

Another good idea is to always wipe down your rub, spice & seasoning bottles with hot soapy water after every use.

I know this sounds a bit overboard but years ago I got salmonella poisoning and I can assure you, you will only get that once if you have 1/2 a brain.

That was due to the improper thawing of poultry but it sure made me rethink about the way I handled and prepared food. I also worked in a restaurant a year after that so I got the food handlers training by the health department. And that is a worth while course to take.

Cook your foods to the propper temperature. Avoid raw gator burger meat like the plague!

Just a few points to add to Rich's great thread. Carry on!

[crusty ol salt]

it is hard to believe that it was in 2011 that we discussed this.

How time flies when you are having smoker fun

[Richtee]

it is hard to believe that it was in 2011 that we discussed this.

How time flies when you are having smoker fun

Nice BUMP... new folks..it's a good practice to be in.

And welcome to Smoked-Meat!