valve90210

Very useful info! Having tasted the Ancho I may have to get some myself, it is a lovely flavour with a nice bit of heat but not overpowering. At present I mainly use dried scotch bonnet from chillies I've grown myself, I find them to be a nice flavour and although it's got a good bit of heat it's a pleasant sort f heat that washes round your mouth and gives almost a warm hug as you eat.

Looking good! I've a few scotch bonnets growing on my one plant I have indoors, hopefully they'll get enough sun to ripen up nicely

Good thinking!! I will hopefully get a chance to give this a go over the weekend and get some photos

Which is always appreciated!! This should do the job shouldn't it? http://www.wickes.co.uk/Wickes-Round-Aluminium-Ducting-100mm-x-4m/p/713024

Cheers Steve, That's not a bad idea at all, I shall give that a try when I get a chance - hopefully over the weekend with any luck

Just to let you know, the images aren't working on this thread...

Hi All I've done a little cold smoking in my Callow smoker and would like to do some more but would like to give a mailbox mod and vent tubing a try to give more distance between the smoker generator and the food (mostly it'll be cheese) as I've read on several occasions that having more distance allows the smoke to cool and also any tar etc has time to build up on surface to of the tubing rather than on the food which helps to give a cleaner smoke taste and less problems with rising temperatures. Having looked around I've found metal US style mailboxes to be somewhat expensive so I'm looking for alternatives, thus far I've not found quite what I'm looking for and wondered if anyone has any good ideas for alternative items. The smoke generator I'll be using is a 30cm length of stainless perforated tubing on about 1.5 inch diameter. so I need something which will be big enough to house that an allow air space around it. Any ideas will be much appreciated. I'm also thinking about how best to attach the end of my tubing to one of the air intake vents on the Callow without modifying the smoker...

Hi James Another welcome to the forum. Was great to meet you and your family and have a good drink and chat at the smoking weekend. I'm hoping you'll be sticking up a recipe for that pineapple sauce some time, I love it and want more!

Cheers Wade, a very interesting bit of experimenting and intriguing results, I may considering brining next time I'm smoking a chicken

I may have to get myself some ribs and give this a try at some point, would be useful for times when it's horrible outside or I need to be concentrating on other things. Would give me an excuse to try the bourbon sauce I got the other day...

Great idea, looks like they work really well too!

I'm very tempted to give this a try at some point! until then I shall keep an eye out for offers on whole salmon and get you to do it for me!

I've always been intrigued about cooking meat in a slow cooker without masses of liquid, I've read about it but never been brave enough to actually do it for some reason. The ribs look great, how did they taste, an acceptable alternative to properly smoked if you're too busy to be attending a smoker?

As someone who is new to the world of smoking I didn't want to shell out for a Weber or ProQ (especially since ProQ discontinued their lower end range) so I went for the callow having spoken to Wade about it and got his thoughts. I've now used it a good few times and have to say I've been Impressed, for low and slow cooking at around 110C it's been really simple to keep the temperatures where I want them and I have produced some lovely brisket, ribs and pulled pork! I would definitely recommend it for someone who is just starting out on their smoking journey!

Great to be involved in the new forum from the off, hopefully it'll become the go to place for all things BBQ in the UK!