ROLL CALL!

[soupster]

Hey there everyone,

I'm Ryan and I live in Maryland.  The love of my life bought me a Smoke Hollow ProSeries gas smoker for my birthday and I couldn't be more excited.  I've done pork loin (fabulous) Brisket (really good, but I made some rookie mistakes- can;t wait to try that again) and baby back ribs (2 out of 3 racks were awesome, I think I failed to get all of the membrane of of the one that was not pulling off the bone...?  Would love some feedback on that thought process).  I love cooking on a grill, but this is new for me.  I'm really looking forward to learning and becoming better.

Rookie question - My door has a window and it's getting all cruddy.  My head tells me not to use any cleaners inside the smoker.  How o I keep the window clean?

Thanks.

 

[gary s]

  Good evening and welcome to the forum, from an  overcast and hot  day here in East Texas. Lots of great people with tons of information on just about  everything. 

Gary

 

[soupster]

uh, here?

 

[joe black]

Welcome from SC, Ryan. Sorry to be so long, I just now saw your thread. This is a great site with lots of folks who are eager to share their ideas and tips. All yu have to do is ask and keep reading. If you have a Costco nearby, they have loin back ribs. The loin backs are baby backs with a good portion of the loin meat left on. Very meaty and very tasty. They are Swift Premium and are packaged 3 racks to a cryovac. The best thing is the membrane is already removed. You didn't mention how you cooked them, but I'll let you know how I have been doing and that will give you another idea. I smoke mine naked at 260-275* for about 3 hours and then I usually get a good bend. Then I will sauce/glaze them for 20-30 minutes. I get good results and they have a good tug to the bite.

I hope this helps. Good luck and good keep on smokin', Joe