ProQ BBQ Smoker (Frontier V4) - 4in1 Charcoal Meat Smoker BBQ - Outdoor Smokers and Grills - BBQ with Smoker

Product Information

If you’re not using your smoker for a long time, you may see some mould build-up – simply clean with warm soapy water and then light a fire inside to burn it clean.

Open all the vents in the base. Take 2-3 fire lighters (or a couple sheets of scrunched up newspaper), place them in the charcoal basket light them. Grilling is a timeless method of cooking – just food & fire. It’s defined really by direct heat as there is no baffle or barrier between the fire & the food. Chunks are a slow-release smoke source, perfect for longer BBQ or “Low’n Slow” cooks. 1-2 fist sized chunks will produce an ideal amount of smoke for around half an hour. After putting your food on the grill, add your chunks to the hottest part of the fire for the best results. Once your chunks have burned out, you can always add a couple more. When it comes to cold smoking, our patented ProQ Artisan Cold Smoke Generator is a great addition to a commercial kitchen. With a burn time of up to 16 hours, it is perfect for smoking large quantities of food.The water in the pan will act as a heat sink, and as long as there is water in the pan, it will stop the temperature rising much over 110°C/225°F. Starting simple, delicious sausages are a great way to get a first cook under your belt and start to understand how your smoker works.

It’s best to clean the grills as soon as possible after cooking, this makes it much easier to remove any burnt on food. Dry deflector methods are simple to set up but might require a little more attention as it’s possible for the temperature to overshoot. With a dry baffle, the temperature is controlled using the vents to regulate airflow to the fire. After cleaning, allow your BBQ smoker & all parts to dry fully before re-assembling & covering, then store somewhere dry like a shed or under a shelter. This will reduce mould build-up in long periods without use. Using good quality lumpwood charcoal or briquettes is the key to a good fire. We recommend our premium Cocoshell Briquettes, restaurant grade lumpwood charcoal, or a combination of the two. EQ Match feature to automatically match the spectrum of another Pro-Q 3 instance or an external signal

FIRST COOKS

Spritz your meat with water or fruit juice to introduce moisture to the meat cook chamber, this can be done as often as every half hour.