valve90210

Yeah that's how I've always seen it too, I think it might need longer in the smoker next time.

I'm in much the same boat really, I'm not too sure what to do, though I'm fairly certain at some point I read something saying to givethe smoker a really hot run (empty) to burn off any excess fat etc, then when cold use a brush to remove any harder desposits..

After a little bit of indecision, I did finally order one of these and received it over the weekend. I've not had a chance to test it beyond plugging in the probes and checking it works but I have to say thus far I'm quite impressed. The unit itself is good quality with a decent weight and feel to it. It has a swivel base which works as a base, at present it works nicely but I can see there might be issues with it wearing with a lot of use and becoming too loose to hold the unit upright, though that won't really be a massive problem I don't think. The display on the main unit is and LCD display and is nice and clear with decent sized numbers and a backlight which comes on with a press of the power button. How easy it is to read when it's outside and in sunlight is anyone's guess (there was no sun to test it with this weekend...) but of course the unit connects via bluetooth to tablets/phones and the app display on there is nice and clear so I can't see it present too much of a problem. As I suspected, the BBQ Go app which is used by the Inkbird 2 or 6 probe thermometers also works with this thermometer and is identical to the Smart BBQ Meter app that is linked to on the packaging for this device. The only downside is that it seems you can only have one device paired with the apps at a time so if you want to be swapping between the Inkbird and this device for different cooks, you'll need to repair each time, or as I've done just have both apps installed and use different apps for each device. Whether you can run both apps and both devices at the same time I have yet to test but I suspect not. My initial impressions are that this is a great bit of kit if you can live with what I suspect with be the rather limited wireless range of the bluetooth connection and gives plenty of scope for cooking lots of meat at once! I will upload a few unboxing photos later when I have a chance.

Just seen this, hadn't spotted the posts in the groups section previously. As you know I am in Maidstone and have been firmly bitten by the BBQ bug!! Now have 5 bbqs and a sixth about to be built, and now several probe thermometers as I've discovered that, just like clamps when you're doing woodwork/diy, you can never have too many temperature probes!

I tried this at the Smokers Weekend and have to say it was delicious!!

I am definitely going to have to give this a try at some point, it sounds amazing!

Ooo good stuff, now if someone can post up a method for really simple cider (sadly beer is off limits for me these days...) that would be amazing!

Might very well be a good shout, as you know I've had some good results from my £10 second hand bargain kettle

That's great news! Been a while since I went to Billing for a Vauxhall based car show but I remember it being a good location. May have to nab myself one of the pods this time around, it seems like a lot less hassle...and a lot less potential for flapping... I may try and drag some of my friends from work along too, see if I can get them into the world of bbq!!

That's pretty much what I figured but to be honest I'll be happy either way..just another excuse to eat some delicious meat!

Couldn't believe my eyes when I saw it, having spent only just a bit less than that on my thermopro, a 6 probe one is a bargain! If the range is about the same as the Inkbird I can just keep it connected in my kitchen...contemplating picking one up myself having needed more probes over the weekend when I had both smokers going doing pork, lamb and beef all at once! I wouldn't be without this kind of thermometer now, even when cooking indoors!

I've been meaning to get myself along to Que's at some point to either inspire me (if it's amazing) or satisfy me (if mine is better...)

Just thought I'd give everyone a heads up on this, at the moment Amazon have a sale on a 6 probe wireless thermometer for a mere £49.99 Unfortunately it is only bluetooth so the range won't be brilliant sadly but if you're outside on a summer day enjoying a drink or two while the meat smokes it'll be perfectly adequate (unless you have a much bigger garden than mine...) For those that have tried the Inkbird thermometers, although it isn't badged up as Inkbird, the app shown on the advertising looks identical to the Inkbird BBQ Go app and seems to have exactly the same functionality. https://www.amazon.co.uk/dp/B071VF6C66?psc=1

I've not tried the garlic yet though I did break one build down into cloves to vacuum pack it and I'm not convinced it smelt particularly smokey. I think it might be the case that it needs a longer smoke or splitting down the bulbs before smoking but we shall see when I give it a try. Tried the first of the cheese (some of the cheddar) today and have to say it was delicious!

Cheers Methinks I'll get one ordered up this evening if I get a moment.

Cheers, I have had a bit of a look at that page but it doesn't really mention much about the charcoal setup besides adding fully lit coals so as to no drop the temperature, I'm looking more for how to set up the coals in the first place... The modifications bit is quite useful though and I'm sure once we've done a bit of testing will gives us plenty of scope for improving the smoker a great deal!

Thats great, I figured it would probably be ok to use the standard fan as neither of my bbqs is very big. Think I'll go via the Ebay route just to give me a little peace of mind should I run into any issues. Going to go for the adapter D I think so it'll fit over one of the vents on the Callow and I'll look into making up a plate so I can also use it with my bargain basement kettle too. One other question, is the power supply you use one from him or one from the UK?

Cheers Steve. Is your Lite the standard fan unit etc or the upgraded 50CFM fan? Is it a fairly simple process to recalibrate the temperature (is that what the advanced instructions are on the website?) Did you get yours through Ebay or from their direct website?

I'm looking at possibly getting myself one of the QMaster Lite Auto Temperature Controllers (Ebay listing here) but before I do wondered if anyone else has any more info about them and how good they are? Steve (Smokin Monkey) I know you use them but I wondered what versions you have (did you got for the higher flow fan for example?) and how you find them in use, are they reliable etc? Also I know it's possible to buy a power supply that's suitable for UK use along with the main unit but I wondered if it might be wiser to get a power supply from somewhere maybe more reputable in the UK to giv emore chance of it being of slightly better quality/safer? Any thoughts or opinions would be very welcome, as would any other alternative kit that can be purchased that's comparable and good value for money and easy to get hold of...

My brother has just got himself an entry level offset smoker with a view to being able to direct grill pretty large amounts of food while also giving himself the option of indirect cooking too. At some point I'm going to go round and see if we can seal up any leaks etc and give it a good chance of being able to control temperatures using the air inlet but what i was wonderign, was how does one go about setting up an offset for a nice low-and-slow cook? My initial thoughts would be a sort of minion type setup ie a pile of heatbeads (my go to fuel at the moment) onto which I would then put a handful lit colas into the top/middle allowing them to ignite the other beads as they burn through? Or is there a better or more recommended way to go about it?

I think that's probably just the very nature of meat isn't it, if there's not as much fat running through or if it's from a particularly tough creature! Tis very nice to get good comments from people as they're eating it and pulling faces of delight as they tuck in! Also I've been asked to do meat for my Dad's birthday in a week or so too as my dad really enjoyed the meat I did this weekend.

Hi All I thought I'd share a handful of photos of the smoking I managed to get done during a week off work which was largely spent doing DIY, who says men can't multi-task!! The first weekend I found a reasonable looking pork shoulder in my local Morrisons and also decided to try a boneless rib of beef joint that I had managed to get in the reduced section (down from £18 to £2.50 :)) a few weeks ago and had stuck in the freezer. I made up a couple of slightly different rubs (based on ones I'd been taught by Wade) and got them rubbed and wrapped over night. I stuck both in my Callow smoker and pretty much left them to it bar a bit of spraying with cider every hour or so then wrapping them after three hours. The pork just before wrapping (Sadly I didn't get any at the end of the cooking of after the pulling...oops): The finished beef before carving: The carved beef: I was really pleased with how both joints came out. The pork could possibly have done with being a little more moist but it wasn't a particularly fatty joint and didn't give me much in the way of juices after wrapping. Also, I hadn't put in a drip tray to catch any juices and had let them fall into the foiled water pan which was a mistake in hindsight. On the Tuesday I decided to do some cold smoking as I've only done it a couple of times, so I got myself some blocks of cheddar and feta and a load of garlic bulbs and smoked both over fruitwood pellets for about 3 hours for the cheese and about 5 for the garlic. Cheese smoking: Garlic Hiding below: The finished items having had a time in the fridge to dry off before vacuum-packing: Both of these have now been mellowing in my fridge for a week, ready for testing soon. From what I've read the garlic might actually need rather longer in the smoker to get a good flavour penetration but we shall see. During the week my brother asked if I might produce something to make up part of a birthday bbq for my nephew's second birthday. I was more than happy to do so, despite being rather busy. I picked up a couple of pork joints and what turned out to be a pretty ropey piece of brisket. I didn't have much time to get photos as I was busy finishing off the scratch-building of a bed for my son but I did manage a couple as was carving the beef as I was quite chuffed with what I had achieved. Being a funny shaped piece of beef I decided to carve in two directions to show my brother the different in going with and across the grain of the meat. With this smoke I had remembered to put in a drip tray and managed to end up with a nice amount of juices to go over the pulled pork which dramatically improved it from my attempt earlier in the week. With the grain: Across the gain: I was quite chuffed with the smoke ring I got on this piece of beef! The best part though was when the bbq happened and I got comments from almost everyone abut how amazing the beef and pulled pork where which Included it being described and "phenomenal" and a "bbq game-changer"! It was lovely to be able to spread the low-and-slow word and talk people through what I had done and hopefully inspire some of them to give it a try themselves! Nothing like as good as food produced by others on here but as a beginner I'm quite pleased with how I'm coming on and I'm definitely gaining confidence with every smoke!

Much the same as me, I figured I only need it for the occasional rub etc so thought I'd give it a try. Also noticed a lot of warnings in the packaging about not using the special attachment for any small quantities unless you were literally only grind a teaspoon or so. My guess is a lot of people destroy them but over using that attachment, or using for much larger quantities if making up a big batch or two in one session. I went for it from Argos because I knew if it died on me it should be simple to get it replaced/refunded.

As long as there's a gluten free version I can eat too... Glad it's not just me that's thinking about what to do at the Smokers Weekend already!!

For a cheaper option you could give the James Martin Wahl Grinder a try, it's £21.99 at Argos. I got one a week or so ago and have found it to be great thus far. I'm not doing anything like the quantities Wade does , so not quite so much risk of burning it out as long as I'm sensible with it.