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Poultry Pointer
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mjerdmann Offline
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Posts: 145
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Post: #8
Re: Poultry Pointer
Forgive my ignorance, I get the idea about salmonella and cross contamination. The basics can never be covered enough, thanks!

My question is about bringing chicken from a frig temp of 40 degres to "room temp" prior it putting it into the smoker. Assuming it take 10-15 minutes for the cold chicken to become tempid, is that an issue? I dont want to assume anyting and I really thought this a good string to ask the question. Thanks!

In fact, is it an urban legand that food smokes better if brought to room temperature before being put in an evenly heated smoker? Or does it just effect the whole time/temp balance? Does that make sense?

Bubba'S BBQ

"Its Hawg Gone Good"
04-09-2009 09:05 PM
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Messages In This Thread
Poultry Pointer - T - 01-01-2006, 04:47 PM
[] - SmokinJoe - 01-02-2006, 10:17 AM
[] - phatch - 05-03-2006, 12:23 PM
[] - Albert77 - 04-09-2009, 11:02 AM
Re: Poultry Pointer - Gene - 04-09-2009, 12:14 PM
Re: Poultry Pointer - Larry Jacobs - 04-09-2009, 02:32 PM
Re: Poultry Pointer - norm - 04-09-2009, 03:40 PM
Re: Poultry Pointer - mjerdmann - 04-09-2009 09:05 PM

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