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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. 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. 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 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.
Each day remember to turn the bag over- this helps to evenly distribute the cure around the meat. You may notice some liquid in the bag - don't worry this normal and don't be tempted to open the bag ! Step 6
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.
Think of smoke like a seasoning, you can always add more, but you can’t reduce it once it’s on. Try a lighter smoke and add more to taste on your next cook. 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. BBQ-Roasting is a game changer, you can cook anything you’d normally cook in the oven on our smokers but with the added flavour of cooking over a fire. With our smokers, you have 4 vents for airflow control which makes temperature control simple, open the vents to increase the temperature and close them to bring it down.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. This compact BBQ smoker will have you grilling and roasting with confidence in no time, all year round. Get ready to be inspired and unleash your BBQ cuisine creativity, easily catering for large families and BBQ parties. The ProQ Excel is a firm favourite with professional chefs and BBQ competition teams. Water in the pan will act as a temperature limiter, if your fire is set up well, and you have water in the pan, your smoker won’t run over 110°C/225°F. 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, beneath the charcoal basket & light them.
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. Lumpwood charcoal comes in various forms, but for BBQ, we recommend “restaurant grade”. These usually come in bigger chunks that give you a better & more consistent burn. Avoid anything that’s labelled “instant light”, as these fuels are impregnated with accelerants like paraffin and other chemicals that can taint the flavour of your food. 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. Pat the meat dry with kitchen roll or a tea towel. Push a meat hook all the way through your pork belly, around a inch from the edge, being careful to avoid your fingers. Hang your bacon in the fridge with a dish beneath to catch any excess moisture. Hang the bacon for 3 days.
The only assembly required with your smoker is to attach the legs, follow these easy steps to attach them properly.
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. Ideally you should be aiming for less smoke over a longer time, this will avoid acrid flavours and give you better results.Put your chimney starter above the fire lighters, fill with good quality lumpwood charcoal or briquettes and give it 10-15 minutes to get going. Take an empty, dry, clean water pan and cover over with heavy duty aluminium foil – this helps a lot with clean up and stops drips from burning onto the pan.
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