Food and Drink Baby Back Ribs

Bill Lundberg · 09-26-2009, 05:47 PM

Thanks for the advice. One backwards thing about the smoker.. It doesn't have a thermometer, I have no idea how hot it gets. Anyone have any experience with these?

http://www.basspro.com/webapp/wcs/st...ite=image_link

Any pointers?

**cdcox** · 09-26-2009, 05:54 PM

Get at remote reading thermometer. Something like this:

http://www.target.com/Redi-Check-Rem.../dp/B0000AQL24

Figure out a way to put the probe in your cooking temperature such that it isn't touching any metal. Then you'll know the temp. Later, the termometer will be very useful for tracking the temperature of other cuts of meat, like a pork butt or brisket. Ribs I just do by look and feel.

**Skip Towne** · 09-26-2009, 05:59 PM

Is it legal to use an electric smoker on BBQ?

RJ · 09-26-2009, 06:16 PM

Quote:

Originally Posted by Bill Lundberg

Thanks for the advice. One backwards thing about the smoker.. It doesn't have a thermometer, I have no idea how hot it gets. Anyone have any experience with these?

http://www.basspro.com/webapp/wcs/st...ite=image_link

Any pointers?

My charcoal smoker has vent holes on top. I put a regular old oven thermometer in one of the holes. It's not NASA, but I think it's close enough.

Like cd has been saying, so much of this is just practice. Over time you get an idea of how the meat should feel and look.

Monty · 09-26-2009, 06:25 PM

Quote:

Originally Posted by Bill Lundberg

Thanks for the advice. One backwards thing about the smoker.. It doesn't have a thermometer, I have no idea how hot it gets. Anyone have any experience with these?

http://www.basspro.com/webapp/wcs/st...ite=image_link

Any pointers?

This is the same model that I learned on before I purchased the bigger smoker earlier this year. On my model, there was a thermometer in the lid, but you can buy the cheap one to hang on the lid or put on the top grill.

For this model, just "set it and forget it". It's very easy to use, but I noticed that the meat would tend to dry out, so I'd spray it every 30 minutes or so. A mop would work just as well.

If you've used other smokers, this electric once cooked a little faster because the temps were even, but I think you'll like it.

09-26-2009, 05:47 PM	#1
Bill Lundberg American Join Date: Jun 2003 Location: Overland Park Casino cash: $10004925	Thanks for the advice. One backwards thing about the smoker.. It doesn't have a thermometer, I have no idea how hot it gets. Anyone have any experience with these? http://www.basspro.com/webapp/wcs/st...ite=image_link Any pointers?
Posts: 3,919

09-26-2009, 05:54 PM	#2
cdcox www.nfl-forecast.com Join Date: Sep 2000 Casino cash: $-618231	Get at remote reading thermometer. Something like this: http://www.target.com/Redi-Check-Rem.../dp/B0000AQL24 Figure out a way to put the probe in your cooking temperature such that it isn't touching any metal. Then you'll know the temp. Later, the termometer will be very useful for tracking the temperature of other cuts of meat, like a pork butt or brisket. Ribs I just do by look and feel.
Posts: 46,037

09-26-2009, 05:59 PM	#3
Skip Towne Supporter Join Date: Apr 2001 Location: T-Town Casino cash: $10004900	Is it legal to use an electric smoker on BBQ?
Posts: 69,689