Pre-smoking Meats

[lennyk]

[Note: this topic has been split off from the Grilled Beef Tenderloin topic.]

I like this topic and want to go slightly off,

Anybody else do a similar technique of "presmoking" for other meats to be finished by grilling such as chicken ?

Also if the serving time is hours later what is the recommended safety storage ?

Should they be quick chilled then brought back up to temp ?

This may affect the physical aspect of the skin etc.

[bobag87]

I like this topic and want to go slightly off,

Anybody else do a similar technique of "presmoking" for other meats to be finished by grilling such as chicken ?

Also if the serving time is hours later what is the recommended safety storage ?

Should they be quick chilled then brought back up to temp ?

This may affect the physical aspect of the skin etc.

←

I admit, that I am not as knowledgable about food safety directives as I should be and that I may occassionally not comply with respect to steaks and tenderloin. Although I will say that I cool as quickly as possible. I use the technique with quail, but usually smoke for 15 minutes and then cool for no longer than 2 hours before I grill for service. I would be very hesitant to soft smoke poultry and hold for any extensive period prior to final cooking.

[Chris Amirault]

Me, too.