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

Product Information

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.

The 3 vents in the base are the intake for fresh air to fuel the fire, when starting the fire, we recommend you open them all to ensure your fire has enough oxygen to get started. Good lumpwood is 100% natural carbonized wood, it lights & burns faster than most briquettes, making it ideal for shorter cooks, but it works ok for longer ones too. During handling it can easily break down into small pieces and dust that can reduce airflow resulting in a slow burning fire. Sometimes these unevenly sized pieces can create spikes or drops in cooking temperature which can lead to varying results. 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. 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.A stunning Moroccan style recipe inspired by Berber&Q, this incredible smoky roasted cauliflower will really wow your guests. Take 1 leg and screw, positioning the leg on the outside of the base covering one pair of holes in the base. Ensure the part of the leg marked “TOP” is closest to the rim of the base.

Our Commercial BBQ smokers are very popular with competition BBQ teams and we are proud of the fact that several top teams in Europe and Australia choose to use ProQ Smokers.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. Adjust your vents slowly, a little tweak can have a big effect. Once you set your vents wait 10 minutes to see a true adjusted temperature. 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. When you’re finished cooking, you can put out the fire by putting the lid on and closing all 4 vents on the smoker – you can reuse the charcoal that’s left for your next cook.