Baby Back Ribs

[Monty]

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.