Hello from sunny (smoky) Essex

[Dexter101]

Hi all,

I have just purchased the Callow Smoker grill (due for delivery today.. exciting) and just wanted some advice from people in the know!

1) any suggestions on what to do as a first cook? was thinking chicken or sausages but open to ideas

2) Am I right in thinking that you can grill food as well? Simply raise the temperature up. The only thing I can think of where this might be needed is burgers but as it will be my only bbq thought I had better check.

3) To season or not to season?

4) temperature probes... I have existing ones at home for home brewing, assuming if the temperature gauge goes up high enough, these will be ok to use until I upgrade to digital posh ones!

Thanks in advance and hopefully can share some photos of the finished products!

 

[bluewhisper]

Welcome to the board! Many here recommend starting with chicken because it's an inexpensive and quick way to learn the characteristics of a smoker/grill.

 

[motocrash]

Welcome to the forum from Virginia.
If this is the 14" bullet,it is my understanding that they are powder coated and should be seasoned before cooking. Wade is a member here as well as a founder of WSF in the UK. He has vids on YT that will be very helpful to you.

 

[Dexter101]

Thanks guys, guess I will season to be on the safe side then. I had watched one of Wade's, didn't realise he was a member on here. I will check out the others.

Anyone suggest a seasoning for first chicken smoke? if I am doing legs or wings, I watched a video the other day and the person piled them up on eachother and then moved them about every couple of hours, is this best or should I spread them out?

 

[HalfSmoked]

Welcome glad to have you on board. You can season with many different types of season that is good on chicken. I would spread it out to get even smoke on all the pieces. Internal temp dark meat 175 - 180 white meat 165.

Warren