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  1. highland124

    Calling all Smoke Hollow owners!

    Is yours the same model as mine, with the chip trays? The A-Maze-N tubes are so popular here that I'm considering them, but the water pan is so close to the trays I don't know if a tube would fit. Or could it go in a different location?
  2. highland124

    Calling all Smoke Hollow owners!

    I have the Smoke Hollow Pro 44 with the drawer-type chip trays. I only run one burner at a time with just one chip tray filled above that burner. Flare-ups are a frequent problem, and I've tried a few methods to keep them from happening with little to no effect. Soaking the chips delays but...
  3. highland124

    First pork butts of the season

    Smoking two pork butts today, 6 lb. boneless and 6.5 lb. bone-in. Don't have a ton of experience with these, but have done pork shoulders twice before. I have a Smoke Hollow Pro 44" propane with a mix of hickory and cherry chips. The smoker has two burners and two pull-out drawer type chip trays...
  4. highland124

    First pork butts of the season

    Smoking two pork butts today, 6 lb. boneless and 6.5 lb. bone-in. Don't have a ton of experience with these, but have done pork shoulders twice before. I have a Smoke Hollow Pro 24" propane with a mix of hickory and cherry chips. The smoker has two burners and two pull-out drawer type chip trays...
  5. highland124

    Butcher paper - waxed or unwaxed?

    I won't be able to get the pink paper in time for Saturday, so I'll wrap with foil this time. Next week I'll order a roll from Amazon... they're so long it'll last for many smokes to come! I put the other stuff to use covering my prep counter tonight. This'll be the first time with foil too...
  6. highland124

    Butcher paper - waxed or unwaxed?

    I'm smoking a brisket this weekend and would like to try the butcher paper method of wrapping to help it through the stall. Haven't been able to find it in store, but the folks in the meat department were nice enough to give me some. It's brown paper with the store logo, waxed on one side. Would...
  7. highland124

    My best brisket yet.

    Looks awesome...I'm getting hungry! How was the bark with foiling? Eric
  8. highland124

    Water pan - do you use it?

    I have a Smoke Hollow Pro 44" propane. I've had an understanding that the water pan helps keep the meat from drying out, so I've always used the pan in this and my previous ECB. Run it about half full of water and lined with heavy duty foil to make cleanup easier. When I had the ECB it needed...
  9. highland124

    Ribs, membrane on or off? What's the consensus?

    I leave it on. They come out nice and juicy, and my understanding has been that it helps keep them from drying out so I've never tried removing it. Never been a problem when eating; it hasn't been noticeable, so maybe it gets thinner through the cook or dissolves entirely. For what it's worth...
  10. highland124

    Calling all Smoke Hollow owners!

    I have a PS4415 Smoke Hollow Pro 44" that I received last Christmas. This is the Sam's Club model with one door and dual drawer-type chip trays. I've been using it throughout the summer and as a newbie have been learning more about the smoker and smoking in general with each run. So far, I'm...
  11. highland124

    What's your occupation?

    Retired city police officer; served 31 years. I'm too young to completely retire though, so now I do roadside assistance through a state DOT program.
  12. highland124

    Maverick ET-732 wild probe reading

    Thanks for the helpful advice, guys! The first few times I used it, I wiped down the probe wires with a damp sponge trying to get them clean and shiny again. I can be a little OCD when cleaning stuff. Tried to be careful not to get the connections but it was a rookie mistake nonetheless. Since...
  13. highland124

    Hello from Western NY!

    Yesterday's smoke went pretty well. There were a couple of issues, but the important thing is that the meat turned out good. Very tender and pulled apart nicely, crispy bark and a good smoke ring. From the family's comments and compliments (plus how quickly meat disappeared from the table!) I'd...
  14. Hello from Western NY!

    Hello from Western NY!

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  20. highland124

    Maverick ET-732 wild probe reading

    I did some pork shoulders yesterday in my Smoke Hollow Pro 44, using a Maverick ET-732 therm. All was fine for just over 8 hours; at the 8 hour mark it read 252 smoker, 187 meat. When the remote was checked again about 15 mins. later, the meat reading had gone haywire... 250, with the smoker...
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