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

Product Information

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. 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. 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. Remove a few of the outer leaves of the cauliflower & trim the stalk with a knife – you want to level it off so the cauliflower will sit flat on the grill.

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. 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. The same temperatures can be achieved without water in the pan. If you prefer not to use water, see the Waterpan Theory section for options on dry baffles. If you are using water in the water pan, your BBQ smoker won’t run any hotter than 110°C/225°F. The water in the pan will act as a heat sink, so as long as there is water in the pan, it will keep the temperature around 110°C/225°F. It’s best to clean the grills as soon as possible after cooking, this makes it much easier to remove any burnt on food.

Setting Up For Roasting

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. 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.

Move the cauliflower onto a serving dish, then pour the yoghurt sauce over it and sprinkle with pomegranate seeds (optional) for a beautiful pop of colour & enjoy!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. 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. Open all the vents in the base. 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. Extreme CPU optimization: Pro-Q 3 uses very little CPU and memory, so you can use hundreds of instances in a session 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.

Once your fire is completely out (pop some BBQ mitts on just in case), give the basket a shake to get rid of ash & loose coals, set aside. Empty the base out into an ash bin. You can use a brush to remove any ash in the base of the smoker, then wipe down the outside with some warm water & a soft cloth. Leave to air dry or use a dish towel. Light your fire using one of the fire lighting methods we described above, adding unlit fuel to top up the charcoal basket & open all the vents in the base of the smoker. 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.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. Always open your bottom vents when lighting a fire, this will ensure the fire has as much oxygen as possible, and will reduce the smoke created. 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.

Once you see flames coming out the top of the chimney and your coals are turning white, carefully pour your lit fuel into the centre of the charcoal basket using some good quality BBQ mitts. 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. 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.Optional Dynamic EQ mode for all bands (Bell and Shelf shapes), using any slope setting and with perfect analog matching, with optional 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. The ProQ Commercial series of BBQ cabinet smokers have been developed and designed to bring a viable solution to professional chefs and kitchens, whilst maintaining the authenticity of cooking with real fire and genuine wood smoke. With a wide range of features to ensure a reliable and sustainable alternative to electric or gas smokers, our hand-built smokers are the real deal and will give you the consistency and reliability required in a fast-paced, high-volume catering environment. All our food smokers work particularly well with ProQ Restaurant Grade Cocoshell Charcoal Briquettes. 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.