The authentic sauce for pulled pro is a vinegar based sauce. The acidity works well with the fattyness of the pork:That's the new plan! Got any good recipes for a BBQ sauce?
All in all I'm very impressed with the Callow, I think it's pretty perfect for anyone who wants to get into the works of low and slow but doesn't want to shell out for a ProQ or the like which are that much more expensive.
Thanks for the advice guys
a lot easier. Maybe a metal spatula too.I got the Callow smoker a few weeks ago, only used it twice but having the same issue with temperature. First time I did a pork shoulder and a beer can chicken. Both were nice enough but could have done with some higher temperature for the pork than I was getting a lot of the duration of the smoke. That was with some left over lumpwood i had so put it down to that. Invested in a load of heat beads and did the 2nd smoke but had the same problem. I was wondering if the basket that holds the charcoal needs some holes drilled in the side of it to get some air flow across the charcoal. Currently it has holes in the bottom of the basket but they get a bit blocked up with ash after a while. Might put some holes in before next use.My previous use of the Callow has been smoking chickens which has been good but taken longer than I would have ideally wanted as it's quite tricky to get the temperature up as high as I would really like, for chicken I'd like to be around the 150/160C range. This smoker seems to want to be around 110C by it's nature.
This was my first attempt at ribs and brisket using the callow, and I have to say I was impressed, the temperature as I say seems to want to stick around 110C which is of course ideal for these items so was fine. I stuck the brisket on the lower rack which fitted nicely and with enough room for my temp probe to be placed suitably. For the ribs I cut the racks in half and hung them from the included hanger with the also included hooks, which gave plenty of space and fitted perfectly with the brisket below.
The temps stayed fine for the length of the smoke, about 7 1/2 hours and there was enough unburnt coal left when I was finished for me to tip them out into my grill bbq and cook some sausages for my dinner
Sorry. Must have missed your post earlier.
Of those I'd go for the Smokey Joe though with mini BBQs you're always going to be a bit limited. What kind of space issues do you have?
If you were planning to cook a bit of pork shoulder on there I'd probably cook it only for an hour or two on the BBQ itself (with wood chunks obviously) then transfer it to an oven to finish. Once you're past the first few hours you don't need to add any extra smoke anyhow.
Accessories-wise you look pretty good there though you'll also want to add a set of sturdy tongs as it will make handling large chunks of hot meat
