Discussion in 'Roll Call' started by soupster, Jun 20, 2015.

  1. soupster

    soupster Newbie

    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?

  2. [​IMG]   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. 

  3. soupster

    soupster Newbie

    uh, here?
  4. joe black

    joe black Master of the Pit OTBS Member

    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

Share This Page