Q: Barbeque Food Safety; How Do I Safely Smoke Meat and Poultry?

A: Smoking is cooking food indirectly in the presence of a fire. According to the Food Safety Inspection Service (FSIS), which is with the U.S. Department of Agriculture (USDA), smoking can be done in a covered grill if a pan of water is place beneath the meat on the grill; and meats can be smoked in a "smoker," which is an outdoor cooker especially designed for smoking foods.

FSIS states smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.

For more information on grilling and food safety, visit the FSIS website at: www.fsis.usda.gov.