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  #1  
Old 11-04-2017, 09:08 AM
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Default Smoker broke overnight

Hi everyone this might be first post but would appreciate some help. I was doing a shoulder overnight and at 2am it was up over 170 already. When I woke up 830 temp was down to 98. Is it safe to finish cooking in oven? Seems my heating element broke. Really appreciate any and all help.

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Old 11-04-2017, 09:47 AM
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When in doubt toss it out....

If it were me, and I was just feeding myself, I would cook it in the oven and take a chance.... if I were going to feed to others I would toss...

You did get it above 165 so that killed everything.. I just don't know how long it was below 140 that would have me worried.
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Old 11-04-2017, 10:06 AM
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That’s kind of my thought too. I’m cooking it in the oven but will probably just chuck it. Sucks. Thanks though.
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Old 11-04-2017, 02:32 PM
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What’s yer weather like? Cold? Ehh... still risky somewhat.

Sorry man.
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Old 11-04-2017, 02:33 PM
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Oh..and welcome to Smoked-Meat :{)
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Old 11-04-2017, 04:01 PM
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Well, if the meat was over 170* internal, it was cooked through. The question would relate to what happened after that point. If you pop it in the oven to finish as pulled pork at 195* to 205*, any surface bacteria will also be killed (again). I seriously doubt there will be a problem. If anything, any issue will likely relate to the texture of the meat (but that is a guess).

Basically it was no different than a fully cooked pork roast for slicing when you last checked the temp.
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Old 11-04-2017, 04:40 PM
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Should be fine, temp an average of 11 degrees an hour so it was under 140 for slightly less than 4 hours. I would've have fridged it, reheated later and sliced.
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Old 11-04-2017, 07:50 PM
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Quote:
Originally Posted by aperez49 View Post
That’s kind of my thought too. I’m cooking it in the oven but will probably just chuck it. Sucks. Thanks though.
You made the right call.



Chance are you would have been fine. But then chances are also you might have turned into a hydro powered stool rocket and spent a fun day on the commode.
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  #9  
Old 11-04-2017, 08:04 PM
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Weak Man, sorry
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Old 11-04-2017, 08:42 PM
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To me...And maybe to me alone...

I can't imagine putting meat in a smoker of any kind and going to sleep...
That has bad news written all over it...

BBQ is a food of love and should be treated that way...
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Old 11-04-2017, 09:34 PM
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Quote:
Originally Posted by SMOKE FREAK View Post
To me...And maybe to me alone...

I can't imagine putting meat in a smoker of any kind and going to sleep...
That has bad news written all over it...

BBQ is a food of love and should be treated that way...
I am in your camp,,,,but have been known to nod off a few times.....I learned a very memorable lesson that night.....don't hold your beer.

But with all the new gadgets out there I may try a set it and forget it for a few hours.

There are a number of monitors that you can set a low temp alarm for just this purpose.

I am testing a WiFi one from Tappacue. I can set it and check from my phone. I figure if something would happen I can call the wife to tell her to call fire department or turn on the oven....
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  #12  
Old 11-05-2017, 12:57 PM
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Quote:
Originally Posted by DDave View Post
You made the right call.
Chance are you would have been fine. But then chances are also you might have turned into a hydro powered stool rocket and spent a fun day on the commode.
Ouch I'd chuck it also
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Old 11-06-2017, 12:45 PM
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I agree... perhaps this could have been handled a little more “gently”. But I know Dave pretty well..and..well, he’s just a fact based kinda guy. It’s not personal..he works best with known quantities IMO. Which..in this arena, is of paramount importance. Again..altho I DO know most of the mitigating factors here and COULD make a SWAG... I will not. I’m a chicken

And sure..we do NOT typically know if our meat has been compromised. Granted it is a SMALL risk..even if so..assuming good hygiene practices etc. To me..that’s a FAIR assumption. NOT a guarantee. We ALL seen the number of recalls, etc. that happens industry wide on a regular basis.

And yeah..I’d have liked to seen the answer to the “cold” question..but in hindsight..there’s just too much UNKNOWN here. I mean the mass of the smoker/grate combo would matter. Ugh... I don’t need a headache

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I will never forget that “dumb hick” Mr. Buford Clark. He taught me alot.
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Old 11-06-2017, 02:48 PM
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Don't go away, Ryan! Us dumb country hicks need to stick together!



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Old 11-06-2017, 03:04 PM
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The meat was cooked and smoked - so the outside inch or so is also cured - how is this any worse than shoving it in a cooler for a few hours ?
And given its sterile and in a sterile environment - where are you getting bacteria from to make you ill ?

Got to admit sometimes you guys just plain don't make any sense.
there's food safety and then there's scientific fact. Sometimes round here never the twain shall meet.

The so called 'danger zone' (which doesn't apparently apply to sous vide) does not apply in this case.

The meat is cooked, so danger zone no longer applicable.
meat is smoked, so no surface bacteria of any consequence.
meat is in a smoker that has been hot enough to kill most bacteria.
Oh yeah and the interior surface of most smokers is toxic to just about anything.
Where is the issue ?
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Old 11-06-2017, 06:47 PM
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Where is the issue ?
You drive on the wrong side of the road for starters.
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Old 11-07-2017, 09:17 AM
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I just want to add, we all made assumptions here and yes it's correct to err on the side of safety. However we as a forum didn't have all the info to help make an educated guess. We have to make sure we know a bit more before just tossing a piece of meat. Like I said in a post I deleted, the animal gave it's life to be on our dinner table, let's do it justice. Ambient temperature in my mind was the missing info here. Imagine if he tossed the meat and we found out ambient temperature was 20 degrees (we're having that here at night now) I'd feel sick if that piece of meat was tossed cause in those temps it was more than likely fine to eat. I told Dave last night I feel an experiment coming. When things slow down I'll be taking a butt to 170 and shut the smoker off. I'm curious to see at what rate the temperature drops.
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Old 11-07-2017, 01:59 PM
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Quote:
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You drive on the wrong side of the road for starters.
As I have mentioned in the past - cars were invented here - so therefore the correct side is the left. After all it keeps your sword arm free :-)

But more to the point - the meat was fine.
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Old 11-07-2017, 03:12 PM
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Quote:
Originally Posted by curious aardvark View Post
As I have mentioned in the past - cars were invented here - so therefore the correct side is the left. After all it keeps your sword arm free :-)

But more to the point - the meat was fine.
Really? While it is arguable as to the definitive origins, it is generally accepted that Karl Benz produced the first... https://www.loc.gov/rr/scitech/mysteries/auto.html
It seems to me he was German & it also seems to me that the Germans drive in the RIGHT side of the road. If you have information otherwise, please provide it, I enjoy learning of new things...

As for the original subject of this thread, please continue... I have learned much.
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