Jump to content

Hi all


Pit-amatuer

Recommended Posts

Somewhat of an amateur smoking low and slow. I have had a passion for cooking over fire since I was a teenager. Worked as a chef through my teens and while at Uni, so quite experience food wise. 

I started smoking somewhat about two years ago, bought a pizza oven from dobbies and heavily modified it. Managed to get quite a few good smokes off it and it’s great if you need a super high temp for searing. However it’s a bit of a Frankenstein and managing the temp is pretty difficult for a smoke. So I recently got myself a callow bullet smoker and an inkbird 2 probe which is fine for now. Although I don’t think I will be able to get a good sized brisket on the callow. 
 

On here to pick up some tips and see if any other members have any pointers for the callow. Looking to see what people have as set ups for when I want to get a bigger smoker.

Thanks

 

Tom

  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...