One of the main upsides of these methods is you can achieve a greater range of temperatures - they can be used for both ‘hot’n fast’ or ‘low’n slow’. You also don’t have to worry about the water evaporating from the pan. EQ Match feature to automatically match the spectrum of another Pro-Q 3 instance or an external signal

Roasting on a BBQ is a fantastic way to cook anything you’d normally cook indoors. Try pies, large cuts of meat or even desserts! Note: Using dry baffles may reduce the lifetime of the waterpan due to the increased temperatures it is exposed to. If you don’t have a temperature probe, you can take a sausage off the grill & cut it in half, it should be firm & juicy, and the colour should be brown all the way through. It shouldn’t be soft and there should be no pinkness in the centre. Open all the vents in the base, take 2-3 fire lighters or a couple sheets of scrunched up newspaper, place them in the base of the BBQ, underneath the charcoal basket & light them.

Grilling Sausages

Improve fuel efficiency by starting with all 4 vents open and just closing off one of the bottom vents once you’ve reached your desired temperature. We highly recommend our ProQ Cocoshell Briquettes which are an all-natural, high-performance fuel suitable for all outdoor cooking. The quality of available briquettes can vary hugely, which can lead to varying results depending on brand. The same applies to lumpwood charcoal, we’d avoid anything that’s labelled “instant light” due to the accelerant chemicals used. If you’re using a dry baffle with foil, you can remove the foil from the top of the pan and replace it after each cook, leaving the smoker ready to go next time you light a fire.

Starting simple, delicious sausages are a great way to get a first cook under your belt and start to understand how your smoker works. Line your pan on the inside with strong aluminium foil and fill half way with clean sand, ideally use play sand but a washed builders sand will also work, foil over the top of the sand to help with clean up. Transfer the cauliflower to the BBQ, sprinkle with sea salt, put your lid on and add a couple of fist sized wood chunks for smoky flavour. Let it cook for 40 mins at a temperature of 350-400°F/180-200°C.Optional Dynamic EQ mode for all bands (Bell and Shelf shapes), using any slope setting and with perfect analog matching, with optional The ProQ Excel is the largest BBQ smoker in the ProQ family. The Excel provides a massive 30kg of cooking capacity. Loaded with excellent functionality for all of your outdoor cooking needs. Our ProQ Excel will not disappoint enthusiastic patio cooks either, it is our only smoker with a wok shaped water pan fully equipped with a removable handle, fantastic for live-fire stir frying. The water pan is the real secret to stable temperatures in your BBQ smoker, you can get several hours of consistent cooking time with the waterpan in & the vents set right. After the 40 minutes test the internal temperature of the cauliflower with a probe thermometer, you’re aiming for 152°F/67°C – this will ensure the cauliflower is cooked but not too soft. If it’s not quite there, replace the lid and cook until done and if you prefer it softer, cook for a little longer.

The only assembly required with your smoker is to attach the legs, follow these easy steps to attach them properly.Once your charcoal or briquettes are caught nicely and your smoker is assembled, you can start to adjust the vents. Closing the vents will reduce air into the fire, and slow the burn of the fuel, reducing the temperature.

This unit is designed for outdoor use only. Do not use inside homes, vehicles, tents or enclosed spaces. Burning charcoal without adequate ventilation can cause fires, serious illness, injury or death. Do not leave the smoker unattended and keep children and pets away from the unit at all times. Use common sense and caution when using this smoker.

PROQ SMOKERS

Place your prepared bird on the grill of your BBQ, pop the lid on, and add a couple of fist sized chunks of wood. Once you’ve finished cooking, close all the vents on your BBQ and allow it to cool down for at least 2 hours. It should be cool to the touch. All parts of the BBQ Smoker can get hot to the touch when the fire is lit – including the silicone and PVC handles. Always use suitable BBQ mitts for handling or making adjustments to your BBQ. Use extreme caution when adding charcoal or wood. Do not attempt to move the smoker when lit. 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. Don’t use harsh chemical cleaners or sharp tools that may cause damage to the porcelain coating on your smoker