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

Product Information

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. 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. Light your fire using one of the fire lighting methods we described above, adding unlit fuel to top the charcoal basket up & open all the vents in the base of the smoker. Give the fire 10 minutes or so to catch. It is important to choose the ideal food smoker for your restaurant or commercial kitchen. The ProQ Reverse Flow BBQ Smokers are ideal if space is tight. With a footprint of less than 1 square metre, they can fit easily into the smallest commercial kitchen. 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.

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. A stunning Moroccan style recipe inspired by Berber&Q, this incredible smoky roasted cauliflower will really wow your guests. 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. 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.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. There are a variety of options for what to put into the water pan (if anything), and it really comes down to personal preference, so try a couple out and see what works for you.

The analogue temperature gauge gives you a good idea of the internal temperature of the smoker, it is fully adjustable for ease of calibration. Note: Using dry baffles may reduce the lifetime of the waterpan due to the increased temperatures it is exposed to.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. Place your prepared bird on the grill of your BBQ, pop the lid on, and add a couple of fist sized chunks of wood. 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.