Food Safety question

[Pappymn]

I commented on a Facebook group question. A guy said he was going to smoke his turkey on his Mak for 9 hours. The Smoke setting on the Mak is 170-180 degrees. I posted that I thought this might be a food safety issue.

One person said it was not an issue as long as the final IT is done right.

Need the brain power around here to chime in.

[teesquare]

He may not make anyone sick.....

But - why risk that? If he reads the USDA cooking guidelines, they really recommend cooking poultry at higher temperatures ( If I remember correctly...325F to 350F ) in order to prevent the bird from staying in the temperature zone which bacteria love to grow in. The kinds of bacteria we are concerned about can survive - and thrive in temps. not too dissimilar from humans. Except - that within that range of temps. - bacteria propagative faster.

Addtionally - at the temperatures you describe, the skin will be pale, and fatty, rubbery...and just dang nasty.......

Now - go out and ed-juh-mah-cate  this guy....

[akruckus]

I did half a chicken in the PBC at 225-235F for 5-5 1/2 hours.  Based it with a vinegar sauce with some melted butter mixed in (sounds gross but came out good) every 30-45mins and had the best bite through skin I've produced.  It would be too much work to do on thanksgiving to cook that low of a temperature.  I would also be pretty worried about cooking anything at a lower temp than 225F, especially poultry.

[smokeasaurus]

Maybe the smoke setting for an hour and then crank it up.............

[africanmeat]

As per USDA Dangers zone .
Danger Zone" (40 °F - 140 °F)
Leaving food out (or cooking ) too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone."
The final IT and cooking temperature for turkey is 165f so this method of smoking is safe . however saying that that at this smoking temperature 170-180f it will battle to reach the IT of 165f . now  will be tasty ? this is a good question .like tim said the skin will be rubbery and the meat will be dry, it will loos any moist it had .

[LostArrow]

Although all the dangerous bugs are dead at 165F if allowed to grow long enough at lower levels ( the interior of bird will be below 140F for a long time , toxins form which can cause illness.