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Episode Transcription
Welcome to Food Safety in a Minute from Washington State University Extension.
Smoking meat and poultry are a classic, summertime favorites. Use a specially designed, commercially manufactured “smoker” or a covered BBQ grill. When using a grill, place a drip pan of water beneath the meat to prevent flare-ups when fat or meat liquids drip on coals. For both methods, always use approved fire starters and follow manufacturer directions.
Use a thermometer inside the smoker or grill maintaining temperatures between 225- and 300- degrees F throughout the cooking process. A second food thermometer is used to ensure meeting safe endpoint cooking temperatures. Cook poultry to 165- degrees F, raw beef, pork, and lamb to 145- degrees F, and ground meats and poultry to 160- degrees F.