Iron Wood for smoking and cooking temps

[IndyEFI500]

Two more quick questions. A reputable smoking and meat source that I have brought two things to my attention that I am curious if anyone else heard of. The first is that supposedly iron wood is a great wood to use for smoking. I forgot to ask if it is better for some meats versus others?

The second item he informed me of is that everyone basically over cooks their meat. He says that at 143F meat no longer takes any smoke. His target recommendations for final temps were around 148 for beef, 153 for chicken/turkey and 157 for pork. So if you have a mix of meats you cook to the hottest one. This is a good 20 degrees lower than what I have always tried to achieve. Since I have started going lower in temp, I have noticed a much juicier result as he predicted. Anyone else using these lower temps?

[Gus]

I have no problem pulling a pork chop or roast at 150. Beef is in the eye of the individual from blue to hockey puck. Chicken, roughly 150-155. If it's a whole chicken or bone in, I make sure to get a good temp by the bone. Turkey, I just took one off last weekend at 147 next to the bone and let it sit tented for 20 minutes. It was fabulous and juicy as can be. I didn't re-temp to see what it ended up at, but I'm sure it got into the 150 range.

I think the FDA requirements have quite a bit of leeway built into them for people who need the assistance.

For woods, never used ironwood. Give it a shot on something and let us know.

Of course if you are doing briskets or pulled pork, etc, that requires more time and temps.

P.S. Just don't tell my wife about the temps I actually use.

[eyeguy 54]

I take my fowl to at least 165. no issues with moisture and I feel safer. I don't check the temp on ribs. 2-2-1 or 3-2-1 at 225 works dandy. maybe not quite 1 on the last step. pin poked hard boiled eggs... always perfect 45 minutes at 145.

[delcecchi]

Last time I looked it up, 140 is enough to kill any pathogen found in meat.

Typically I give it a little extra on pork and white chicken to account for possible non-uniformity. Dark meat turkey or chicken is disgusting at 140, needs to be cooked more for palatability for my taste.

[eyeguy 54]

I have always gone by this. in is different than on.

160-165°F (71-74°C). The "instant kill zone". Normal cooking temps kill microbes on the outside of meats rapidly so solid muscle meats are not likely dangerous since contamination is almost always on the surface. But ground meats and poultry often have bad guys beyond the surface so you must cook them beyond to the instant kill zone. That's why the recommended internal temp for ground meats is 160°F (71°C) and for poultry is 165°F (74°C). When you reheat foods you should take them up to 165°F 75°C).

[Mike89]

eyeguy is right on the money, but ther are two other factors. one is cure, if used, you can get by a couple degrees less. the other is time and temp. in other words use appendix A from the USDA web site.

[delcecchi]

I looked on the USDA web site, and apparently there was a change in temperature recommendations in 2011 which didn't get reflected in the appendix A.

Basically for pork and beef it is 145 with a 3 minute rest. (whole cuts)

http://blogs.usda.gov/2011/05/25/cooking-meat-check-the-new-recommended-temperatures/

And I don't get if "Establishments producing ready-to-eat roast beef, cooked beef and corned beef products and certain ready-to-eat poultry products are required by FSIS to meet the lethality performance standards for the reduction of Salmonella contained in §§ 318.17(a)(1) and 381.150(a)(1) of the meat and poultry inspection regulations" applies to the home cook serving food immediately.

[Mike89]

the regs were confuseing for us inspectors too. glad I'm retired!!

[delcecchi]

the regs were confuseing for us inspectors too. glad I'm retired!!

Gee, you aren't going to explain it to us?

[Mike89]

all you have to do is go on the web and read some, you will understand. some can really be confusing and others right to the point.

[Whoaru99]

Is Ironwood considered a fruit or nut tree? That's the general rule of thumb for what makes a good wood for smoking.

Looks like Gus already touched on it but depends on what you're going to do with, say, pork. For example, to do pulled pork you need to be in the 195-205 range.

[Snowking]

I did a project for work using ipe wood also known as brazilan walnut. It is some dense wood. Took the torch to it and it would flame, but as soon as you took the flame away it wouldn't even smolder. I'd hate to ruin a good piece of meat with some exotic wood that didn't taste good.

[Whoaru99]

Yeah. Woods with known history of working well for smoking aren't that hard to come by.

[Pinusbanksiana]

I assume you mean Ostrya Virginiana, that is the trouble with common names. Another common name for this tree is hophornbeam. It produces a little nut, about the size of a basswood nut, maybe a little smaller. Give it a try, let us know.