- Dec 28, 2017
- 1
- 0
Hi All,
Been lurking for a few months and thought it high time to say hello and thanks for all your advice that's been awesome without you guys even knowing it lol.
So basically I'm a lover of BBQ brisket and burnt ends. I can only get them from one restaurant called blues smoke house. Got fed up of only going there a few times a year though I'd go and make my own. Ended up with a callow smoker due to cost, a wireless dual probe, a probe thermometer, a Weber BBQ starter, Australian heat beads, some mesquite and some beech wood chips, and a big bag of restaurant grade charcoal. Quite a collection over the last two months. Also got a couple of books smoking meat and pitmaster off amazon. But neither have burnt end recipes. This is the start of my smoking hobby so did everything on a bit of a budget. Couldn't afford to go big straight away. I'm doing my second smoke as I'm typing so gunna give you a quick over view of my first smoke, then the second and what I've learnt. Any tips welcome as I'm winging it at the moment.
Smoker seasoned.
Seasoned the smoker the day I got it. Used veg oil on the sides used charcoal to obtain a hot heat. Struggled to get temp up and stay up. However I didn't have a dual probe then. Only had the food probe and the lid thermometer which was useless. I did ring Callow directly and they did send me a new temp gauge out. Still no improvement. But good customer service.
Smoke 1.
Decided for my first smoke ever (don't ask me why, probably because it's a cheap meat) I smoked a whole chicken. Used a dry rub from the supermarket Marinated the chicken. Used the BBQ starter with the head beads, minion pattern used, along with beech and mesquite wood chips. Wood chips left in water for an hour, i wrapped some in foil also to place on top of the hot coals. I dont have a smoke box and saw you could use foil to create one on a website somewhere. I did struggle to get the Callow past or up to 100 degrees as I wasn't to savvy with the vents and I used the water pan full with hot water. I had to heat up some more heat beads to keep the temp up as much as I could. However after a bit of fiddling and half way through pulling the water pan out completely heat rose to 115ish. I got the chicken cooked though. Tasted good. Good smoke ring although wasnt crispy but I was surprised at the result. I was also surprised how much I had to mess around with the fire and control temperature. In fairness I was 1 or 2 degrees outside. Plus I was only using my food probe in one of the probe holes.
Mods before smoke 2.
Looking through amazon comments, wades review and threads I decided it's time to modify the Callow for better results I.e airflow and temp control. So using a metal drill bit and a drill I have drilled holes all around the circumference of the charcoal tray. There are holes at the bottom for ash control and supposedly airflow. As wade stated the air vents are level or slight above the charcoal tray. The air doesn't seem to flow through the coals. By drilling holes all over the side of the tray air now air gets to the coals much much better. I used two whole charges of my 18v drill to do it. Took some time and it's not the prettiest job ever. I think I read somewhere the Weber smoky mountain charcoal tray is more like a wire mesh than a solid tray. I have also covered the sides of the door with tin foil to create a better seal. Seems to work quite well and cost me next to nothing lol.
Smoke 2.
Armed with my modded charcoal tray and tin foiled door I though I would try to smoke some pork ribs, a salmon steak and a sea bass fillet. If this goes well then it's gunna be the brisket tommorow. I made up a dry rub from various ingredients . Im usually a wet rib guy but I wanted to see if I could build up some bark on the outside as this is what I really want from BBQ. I dry rubbed the brisket and that's absorbing flavour till the morning. Dry rubbed the ribs and the fish. I don't want to buy some generic supermarket rub so I thought I'd better start learning to do my own. That's what BBQ is about. Your own cook with your own flavour from scratch or it is to me.
So again used heat beads in minion pattern. I lit 15 heat beads in the starter, put the same amount in the charcoal tray, got beads just starting to turn white into the tray and put the smoker together. Left it for half hour and put wet wood chips on half hour before I started cooking. I found the Callow hit 140degrees easy with no water pan in, vents fully opened. This leads me to believe with my mods I have made a vast improvement but the limitations to this smoker is it's a low and slow smoker only. Again the temperature here is 1 to 2c. So same outside temp as before. Come summer maybe you can improve this and with a full tray of lit charcoal I'm sure you can get it higher.
I might see if I can buy some air vents from somewhere or put bigger air vents in. I believe the design flaw like may is there's not enough air flow to the coals. Anyways left the top vent completely open the whole time, used the bottom vents to control a steady temp from 115ish to 125 when I put the fish in. Kept the temp steady for over 5 hours in total without the need to add more fuel. I did half way through add some more wood chips for more smoke. Just ate the fish and ribs. Ribs had excellent char and smoke ring, just a bit over done same as the fish. Lesson learnt. I was using a guide by a book for the heat of the ribs. One said 125degrees which is damned hot, another said 76 and another said 85 ish. So I did mine at 99 degrees c. Way to much should have been around 76 I believe. All lessons to help me improve my smoking. Tommorow here comes the brisket. I'm gunna try Wades Tim foil around the charcoal tray to see if air is forced through the holes I've made. Any comments welcomed and tips welcome any burnt ends recipes welcome.
Been lurking for a few months and thought it high time to say hello and thanks for all your advice that's been awesome without you guys even knowing it lol.
So basically I'm a lover of BBQ brisket and burnt ends. I can only get them from one restaurant called blues smoke house. Got fed up of only going there a few times a year though I'd go and make my own. Ended up with a callow smoker due to cost, a wireless dual probe, a probe thermometer, a Weber BBQ starter, Australian heat beads, some mesquite and some beech wood chips, and a big bag of restaurant grade charcoal. Quite a collection over the last two months. Also got a couple of books smoking meat and pitmaster off amazon. But neither have burnt end recipes. This is the start of my smoking hobby so did everything on a bit of a budget. Couldn't afford to go big straight away. I'm doing my second smoke as I'm typing so gunna give you a quick over view of my first smoke, then the second and what I've learnt. Any tips welcome as I'm winging it at the moment.
Smoker seasoned.
Seasoned the smoker the day I got it. Used veg oil on the sides used charcoal to obtain a hot heat. Struggled to get temp up and stay up. However I didn't have a dual probe then. Only had the food probe and the lid thermometer which was useless. I did ring Callow directly and they did send me a new temp gauge out. Still no improvement. But good customer service.
Smoke 1.
Decided for my first smoke ever (don't ask me why, probably because it's a cheap meat) I smoked a whole chicken. Used a dry rub from the supermarket Marinated the chicken. Used the BBQ starter with the head beads, minion pattern used, along with beech and mesquite wood chips. Wood chips left in water for an hour, i wrapped some in foil also to place on top of the hot coals. I dont have a smoke box and saw you could use foil to create one on a website somewhere. I did struggle to get the Callow past or up to 100 degrees as I wasn't to savvy with the vents and I used the water pan full with hot water. I had to heat up some more heat beads to keep the temp up as much as I could. However after a bit of fiddling and half way through pulling the water pan out completely heat rose to 115ish. I got the chicken cooked though. Tasted good. Good smoke ring although wasnt crispy but I was surprised at the result. I was also surprised how much I had to mess around with the fire and control temperature. In fairness I was 1 or 2 degrees outside. Plus I was only using my food probe in one of the probe holes.
Mods before smoke 2.
Looking through amazon comments, wades review and threads I decided it's time to modify the Callow for better results I.e airflow and temp control. So using a metal drill bit and a drill I have drilled holes all around the circumference of the charcoal tray. There are holes at the bottom for ash control and supposedly airflow. As wade stated the air vents are level or slight above the charcoal tray. The air doesn't seem to flow through the coals. By drilling holes all over the side of the tray air now air gets to the coals much much better. I used two whole charges of my 18v drill to do it. Took some time and it's not the prettiest job ever. I think I read somewhere the Weber smoky mountain charcoal tray is more like a wire mesh than a solid tray. I have also covered the sides of the door with tin foil to create a better seal. Seems to work quite well and cost me next to nothing lol.
Smoke 2.
Armed with my modded charcoal tray and tin foiled door I though I would try to smoke some pork ribs, a salmon steak and a sea bass fillet. If this goes well then it's gunna be the brisket tommorow. I made up a dry rub from various ingredients . Im usually a wet rib guy but I wanted to see if I could build up some bark on the outside as this is what I really want from BBQ. I dry rubbed the brisket and that's absorbing flavour till the morning. Dry rubbed the ribs and the fish. I don't want to buy some generic supermarket rub so I thought I'd better start learning to do my own. That's what BBQ is about. Your own cook with your own flavour from scratch or it is to me.
So again used heat beads in minion pattern. I lit 15 heat beads in the starter, put the same amount in the charcoal tray, got beads just starting to turn white into the tray and put the smoker together. Left it for half hour and put wet wood chips on half hour before I started cooking. I found the Callow hit 140degrees easy with no water pan in, vents fully opened. This leads me to believe with my mods I have made a vast improvement but the limitations to this smoker is it's a low and slow smoker only. Again the temperature here is 1 to 2c. So same outside temp as before. Come summer maybe you can improve this and with a full tray of lit charcoal I'm sure you can get it higher.
I might see if I can buy some air vents from somewhere or put bigger air vents in. I believe the design flaw like may is there's not enough air flow to the coals. Anyways left the top vent completely open the whole time, used the bottom vents to control a steady temp from 115ish to 125 when I put the fish in. Kept the temp steady for over 5 hours in total without the need to add more fuel. I did half way through add some more wood chips for more smoke. Just ate the fish and ribs. Ribs had excellent char and smoke ring, just a bit over done same as the fish. Lesson learnt. I was using a guide by a book for the heat of the ribs. One said 125degrees which is damned hot, another said 76 and another said 85 ish. So I did mine at 99 degrees c. Way to much should have been around 76 I believe. All lessons to help me improve my smoking. Tommorow here comes the brisket. I'm gunna try Wades Tim foil around the charcoal tray to see if air is forced through the holes I've made. Any comments welcomed and tips welcome any burnt ends recipes welcome.