A lot of "firsts" on this cooking of ribs!
I got to use my new ThermoWorks Smoke 2-channel thermometer / alarm. It worked perfectly! I was able to stay inside and monitor the entire cooking process without having to run outside and open the smoker to take a temperature. Every time you open the lid to the smoker, you lose heat and smoke. By having the remote, I could easily tell how the meat was doing and how hot the temperature of the smoker was at the grate level.
I also got a new access door for the Weber Smokey Mountain Cooker smoker too! Made by Canjun Bandit, this new door and latch is a huge improvement over the standard door from Weber. Made of a thicker gauge stainless steel, the door helps cut down heat loss and smoke loss. Through the access door, I got to use my new Panacea Products fireplace poker too. It worked great by pulling coals towards me when needed.
As for the ribs, I used my fishing buddy Jim's secret recipe again, but this time, we cooked the baby back ribs without wood smoke! My family decided that the wood smoke actually is not a desired component to this particular recipe, so we used the smoker strictly as a slow barbecue pit. The ribs came out just great! Still had a "smoke ring" too! I suppose it was due to the charcoal.
I am getting better at cooking this way. The thermometer makes it a lot easier to keep track of the cooking process. Well worth the money in my opinion.
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