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Richard J

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  1. Richard J
    Thanks for the info, certainly a help. I know what you mean about the rubs sauces etc. think I'll concentrate on getting the smoker working properly fuel wise then when I can cook something without giving us all food poisoning I'll look at flavouring after that
  2. Richard J
    Hi Simon, I think I would start with not trying to be too clever, so the obvious pulled pork, brisket, ribs etc.
  3. Richard J
    Hi Newbie here So now I have my Callow Put together, just wondering what people have found to be the best products to buy to get up and running I know there are different qualities of Briquettes etc. maybe some are better for Smokers than a BBQ etc.? Any recommendations for Wood/Pellets/Rubs etc.? I know I can Google this, but thought there are knowledgeable people here, that would of already gone through this process, so would know the pit fulls of what to get and what not Any help appreciated Cheers R
  4. Richard J
    Hi Complete newbie here, so have just purchased a Callow Smoker, put together at the weekend adding stove tape round the door and bought an Inkbird IBT-2X Bluetooth Thermometer as I've read you need these 2 things with a Callow Looking to do mostly slow long cooks as I'm a fan of pulled smoked meat, but also willing to give fish, cheese a go too I will be asking basic questions, so go easy 😉 Cheers Richard
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