Food Safety - oklahoma joes 15202029 Guía Del Producto

SMOKING AND SLOW COOKING
Remove the cooking grill from the firebox and build your fire on
top of the fire grate in the firebox. Either charcoal or wood may
be used, but wood is the recommended fuel for it's rate of burn
and the flavor it imparts to the food being cooked. Most
seasoned hardwoods are good for smoking such as hickory,
mesquite, pecan, oak, and many other fruit woods. Bark should
be avoided or burned off first as it contains a high acid content
and imparts an acrid flavor.
After allowing the fire to burn down, close the doors and control
the temperature and smoke with the dampers located on the
firebox and atop the smokestack. Smoke is contained within the
chambers, which will reduce burn while imparting more smoke
flavor. Do not operate the Smoker with temperatures exceeding
450 degrees in the smoker chamber. Place the food in the
smoker chamber and monitor the temperature. Cooking and
smoking are taking place using indirect heat. There is no need
to worry about a grease fire flare-up ruining the food. Do not
place food within 6" of the opening from the firebox into the
smoker chamber. A general rule of thumb for cooking is about 1
hour per pound for smoking large cuts of meat. Refer to a cook
book for specific cuts of meat. Limit the number of times you
open the smoker chamber door as this will allow heat to escape
and extend the cooking time.
SMOKING WITH WOOD CHIPS/WOOD CHUNKS
For a more robust smoke flavor while using charcoal briquettes
or lump charcoal, try adding wood chips or several wood chunks
to the fire. Wood chunks are available in a variety of natural
flavors, and can be used alone or in addition to charcoal. As a
general rule, any hardwood that bears a fruit or nut is suitable for
cooking. However, different woods have very different tastes.
Experiment with different woods to determine your personal
favorite, and always use well-seasoned wood. Green or fresh-cut
wood can turn food black, and tastes bitter.
Our Recommendations:
Chicken - Alder, Apple, Hickory, Mesquite
Beef - Hickory, Mesquite, Oak
Pork - Fruitwoods, Hickory, Oak
Lamb - Fruitwoods, Mesquite
Veal - Fruitwoods, Grapevines
Seafood - Alder, Mesquite
Vegetables – Mesquite
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacteria,
follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat.
Separate: Separate raw meats from ready-to-eat foods to avoid
cross contamination. Use a clean platter and utensils when
removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
Cooking on your new grill is a hands-on experience, and it is
recommended to remain outside with your grill while cooking.
Grilling can be affected by many external conditions. In cold
weather, you will need more heat to reach an ideal cooking
temperature, and grilling may take longer. The meat's internal
temperature and thickness can also affect cooking times. Cold
and thicker meats will take longer to cook.
Internal Meat Temperatures
Meat cooked on a grill often browns very fast on the outside.
Therefore, use a meat thermometer to ensure it has reached
safe internal temperatures.
USDA Recommended Safe Minimum
Beef, Veal, Lamb, Steak, Roasts, & Whole Pork
(with a 3 minute rest time)
Fish
Beef, Veal, Lamb, and Pork - Ground
Egg Dishes
Turkey, Chicken & Duck Whole, Pieces & Ground
Please refer to the USDA for complete, up-to-date information.
Our internal temperature chart is based on USDA standards for
meat doneness. Check it out at www.isitdoneyet.gov
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Food Safety

Internal Temperatures
145° F
145° F
160° F
160° F
165° F