Hi folks, had my Callow a few months now, so far made some pastrami, bacon and ribs.
Pastrami turned out the best, got the recipe from the Project Smoke book - which is great, very informative, my problem with that book however is all the recipes are huge lumps of meat so it all needs scaling down, with varying success. I'd welcome any tips for alternatives books/small recipes.
Anyway, the Callow. Got on really well mostly, but found keeping low temperatures (like 175 for the bacon) really difficult. I found it doesn't help not being able to see the vent holes on the base - I struggle to get down there because of all my errm, muscles. I dobbed some radiator paint by the open holes to show when the vent is open or closed, pic attached.
