Grandadfatboy Posted April 8, 2021 Share Posted April 8, 2021 Well having decided on the Callow smoker, after reading Wade's review of it, I ordered one from the Garden Gift Shop on this forum. It was supposed to arrive on Tuesday, my wife's birthday, but it arrived late yesterday. So this morning with my wife's assistance, we managed to get the smoker assembled without any hitches, although where my wife and I both have arthritic hands and fingers, getting some of the screws into place was a bit of a challenge, but in the end a large Birmingham screwdriver came to the rescue. 🔨 I decided to put spring washers under as many of the bolts/screws that would physically take them, including the air vent adjusters, and thank you to Wade for suggesting that as an upgrade. The Callow is now nearly ready for its initial firing, but I need to get some fire tape, or something similar, as the door doesn't seal to the body very well. In addition to the Webber briquettes and Booker restaurant grade lumpwood charcoal I already have, I ordered 4kg Coconut Shell Briquettes, 15kg Professional Marabu Charcoal (RCH15) and Woodies Natural Wood Wool Firelighters. I'm sure you guys and gals will have your own preferences, but I've got find what works for me, but any advice welcome. I do have a couple of question tho. My thermometer has 6 lines input, but it only has 4 temperature probes (at the moment). My question is, If I'm cooking two different meats how can I ensure that I have a temp probe in each joint of meat, and also a temp probe next to/between the two meats to monitor smoker temperature at grill level? Here's a couple of pics, including the gap between the body and the door. Thank you for reading. 1 Quote Link to comment Share on other sites More sharing options...
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.