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About Me


Found 10 results

  1. I have a Callow upright smoker for sale, only used a handful of times. Covered and stored indoors when not in use. Collection only from Reading. £40
  2. When I was made aware of the Callow smoker I must confess to being a little skeptical. It is being sold for ~£85 and in the pictures it looked quite small. It is being marketed as: I ordered one and 2 days later it was delivered... What was in the box? The smoker was well packed and came in a surprisingly small box. Although it needs to be assembled there are relatively few components and the whole smoker can be assembled within about 20 minutes using only a cross-head screwdriver and a pair of pliers. Unpacking The build quality of the unit is very good a
  3. Yesterday afternoon my new Cook4All (ne Callow) smoker arrived. I can now get rid of all of the prototype parts that the factory have sent me over the past 6 months whilst I was helping Scott at Callow to fine tune the smoker design. Those of you at WoodSmoke 18 would have seen "Franken-Cook4All" which was the new shipping version but made out of factory prototype parts. The instruction manual that now comes with it looks much better too. Later this week I will be assembling it and giving it a test run. I will let you know how it goes. Look what is now being put into every BBQ/
  4. I'm hoping to get a chance to have a short test run of my new smartfire this evening with my first generation Callow. My fire basket as the modded mesh bottom (thanks @Wade) and for today I'm probably just looking at using water in the pan, though at some point i'd like to give sand a try. From what I've read round and about, I'm thinking the following setup should be my starting point. Top vent fully open 2 bottom vents closed Adapter on third vent firebasket setup as a minion with lit coals to the side opposite the position of the SF Does this sound about rig
  5. Rupes

    Ash buildup

    Hi all, bought one of the Callow smokers off Amazon and had a go last weekend. Mixed results due to underestimating the amount of time and charcoal I needed, I think (everything tasted good but had to be finished in the oven): a 2kg lamb breast and 1.5kg pork shoulder the first day, using about 3kg of Weber briquettes (these from amazon: https://www.amazon.co.uk/Weber-charcoal-briquettes-black-17591/dp/B01F10ERPW/), which was fine for about 4 or 5 hours but I was too cautious on the temperature and ended up ovening them And then another 2kg pork shoulder which didn't get up to temp
  6. Due to the popularity of the Kamado Ovens section we have now also added separate sections for your Callow, Landmann, ProQ and Weber discussions. Please use these to post your discussions for these smokers. Enjoy
  7. £10 off here, not sure thou if it's the latest model... https://www.planetbarbecue.co.uk/the-callow-smoke-n-grill-water-smoker-c2x24912355
  8. This is a review of the updates Callow have made to their vertical smoker for 2018. This should be read in conjunction with the original Callow smoker review, which can be found here http://www.woodsmokeforum.uk/topic/27-callow-smoker-low-cost-bullet-smoker/. Since its original release the "Callow" smoker has been re-branded as the "Cook4All". I have referred to the new unit as the Cook4All in this review however towards the end of 2017 the original smoker model was also being marketed under this name. The release of the Callow vertical smoker at the end of 2016 addressed a gap that exis
  9. This weekend I'm looking to smoke a chicken while my parents are round helping me with some diy and stuff. I've smoked whole chickens a couple of times before when I first got my Callow smoker and had reasonable results, for those I just mixed up some garlic butter and spread it under the skin then went ahead and smoked them. I did experience a major stall for on one of them but I'm happy that I can overcome that now with foil wrapping, but has anyone got any other tips that might be useful (I've ruled out brining on this occasion as I simply don't have the time or motivation to do it at the m
  10. As it was a nice chilly weekend and I had some time on my hands, I thought I'd do a little bit of cold smoking as it's been a while. As well as several blocks of cheese which I want for Christmas and want to give plenty of time to mellow, I decided to give something else a try while I had some space, after bit of thought I decided to give something quite different a try, chocolate! I did a bit googling and found a few references to cold smoking chocolate but not a huge amount of info but I figured it might work well what with the fat content of the chocolate. I decided to try three
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