http://proq.forumotion.com/feed/? Latest topics Sat, 14 Nov 2009 12:09:30 GMT 10 http://i63.servimg.com/u/f63/13/03/40/22/forum-16.jpg http://proq.forumotion.com/feed/? http://proq.forumotion.com/smoking-low-and-slow-f3/great-pork-butt-on-excel-20-t776.htm Mike_P_in_Tucson We had visitors from out of town (Chicago) this week, and they requested some of my pulled pork. They had visited last March, had some, and raved about it. Got an 8 pound pork butt on sale for $1.45 per pound. I had wanted something a bit smaller so I wouldn't have to get up too early to start it (figuring 1 1/2 hours per pound), but they didn't have any smaller. So, the evening before, I rubbed it (my own recipe rub), wrapped it and put it in the fridge. In the morning, ... Smoking - Low and Slow Fri, 11 Sep 2009 18:05:45 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/great-pork-butt-on-excel-20-t776.htm#5271 http://proq.forumotion.com/smoking-low-and-slow-f3/great-pork-butt-on-excel-20-t776.htm http://proq.forumotion.com/cold-smoking-f22/my-new-toy-with-q-view-t798.htm Treegje cold smoke generator from proQ the box contents: Smoke generator a candle and a bag of wood dust And the instructions for use The box Contents my test piece of meat Pork loin salted and dried one days start of the smoker smoking on its way After 3 turns and 4 days drying Cut I am very satisfied with the result Cold Smoking Sat, 14 Nov 2009 12:09:30 GMT http://proq.forumotion.com/cold-smoking-f22/my-new-toy-with-q-view-t798.htm#5370 http://proq.forumotion.com/cold-smoking-f22/my-new-toy-with-q-view-t798.htm http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-cambridgeshire-t797.htm steve white Hi all, I've been lurking on the forum for some time now so I thought I'd better sign up and make a few posts. I'm a bit of a newbie when it comes to smoking food but I've found the advice on this website to be really helpful. I've hot smoked ribs, chicken, Jerky and Gammon so far and cold smoked Salmon,cheese and Bacon, all have been a resounding success ( If I say so myself).... I recently purchased the "Cold Smoke Generator" for my cold smoking, I'll post a review of it soon. ... Come in and say hello Fri, 13 Nov 2009 15:13:56 GMT http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-cambridgeshire-t797.htm#5366 http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-cambridgeshire-t797.htm http://proq.forumotion.com/cold-smoking-f22/cold-smoked-salmon-t796.htm Mack Got a nice piece of Salmon from the supermarket, so after the tedious job of scaling the side... why don't people here do the job before they sell the fish (I'm happy to prepare fish that I have caught)??? Anyways, put it a dry cure mixture, some coarse salt, sugar and a bit of black pepper. I will leave this in the fridge overnight, then it's on to the smoker for at least 8 hours tomorrow. Cold Smoking Fri, 06 Nov 2009 11:50:57 GMT http://proq.forumotion.com/cold-smoking-f22/cold-smoked-salmon-t796.htm#5363 http://proq.forumotion.com/cold-smoking-f22/cold-smoked-salmon-t796.htm http://proq.forumotion.com/cold-smoking-f22/don-t-have-a-smoker-to-cold-smoke-in-try-this-t795.htm Mack I've built a cardboard smoker, now waiting for some Salmon to brine... Stuff needed * A cardboard box, the one I’ve used measures 16” x 13” x 22”. * 4 x Lengths of wood doweling, I’ve substituted these for some long skewers. * A ProQ™ Cold Smoke Generator. * A flat baking tray (larger than the base of the ProQ™ Cold Smoke Generator). * 2 x Oven grates, or any other grates that will fit. *Please Note* I have only used this ... Cold Smoking Fri, 06 Nov 2009 08:10:10 GMT http://proq.forumotion.com/cold-smoking-f22/don-t-have-a-smoker-to-cold-smoke-in-try-this-t795.htm#5362 http://proq.forumotion.com/cold-smoking-f22/don-t-have-a-smoker-to-cold-smoke-in-try-this-t795.htm http://proq.forumotion.com/cold-smoking-f22/it-s-that-time-of-year-t794.htm Mack Cool enough to get some cold smoking going (mind you with the summer we've just had, I probably could have done it all year). Decided to use my WSM on this one, as I haven't used it for ages and the main reason being that it was the only clean smoker around. Bought 2 types of Cheddar and some Red Leicester Cheese. Put it all on the top cooking grate, no waterpan in and I'll use the bottom grate to rest the Cold Smoke Generator on. All loaded and lid on, just have to pop the CSG ... Cold Smoking Mon, 02 Nov 2009 15:24:24 GMT http://proq.forumotion.com/cold-smoking-f22/it-s-that-time-of-year-t794.htm#5357 http://proq.forumotion.com/cold-smoking-f22/it-s-that-time-of-year-t794.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/having-trouble-getting-up-to-tempature-t793.htm dbaskin i just got excel 20 and i am having trouble gettin my temp above 200. i have tried just filling water pan halfway and have poured a full charcoal chimney into smoker. i have even placed 2 chimneys and still no better. all vent were wide open and i used good charcoal. can anyone help me? i cant seem to find out how to calabrate lid thermometer New to Smoking/ BBQ Help Fri, 30 Oct 2009 23:27:01 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/having-trouble-getting-up-to-tempature-t793.htm#5355 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/having-trouble-getting-up-to-tempature-t793.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/winter-smoking-t792.htm Jonesey73 Hi, What do you all recommend for keeping the smoker warm during Winter smokes?. I remember trying to do ribs one new years eve and had to give up in the end as the Smoker was not holding temperature. I've been thinking of building a little enclosure for it to keep the wind from it - is that a good idea? I'm sure the E20 will be much better in the winter than my old ECB, but I want to give it as much help as possible so I can enjoy some ribs or Chicken this autumn / winter. New to Smoking/ BBQ Help Mon, 19 Oct 2009 09:18:13 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/winter-smoking-t792.htm#5350 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/winter-smoking-t792.htm http://proq.forumotion.com/pork-f11/first-smoked-bbq-ribs-t791.htm Treegje I am used to grill my ribs (here in Belgium it is always grilling) until I saw smoked ribs, that fell of the bone that I wants to try once, I have examined the 3-2-1 method I bought myself a rib rack from weber this afternoon I have ventured it, friends invited (also open-minded) I not now which ribs it are, but it are the only cuts ribs that we know here For the rub i used 3 Part paprika 2 Part brown sugar 1 part provencaalse herbs 1 part cayenne pepper 1 part salt 1 ... Pork Sun, 18 Oct 2009 18:13:52 GMT http://proq.forumotion.com/pork-f11/first-smoked-bbq-ribs-t791.htm#5349 http://proq.forumotion.com/pork-f11/first-smoked-bbq-ribs-t791.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/marinade-injector-t788.htm Treegje
but unfortunately there were no basic recipes in it
what is a good basic recipe for turkey / chicken , and pork to inject]]> New to Smoking/ BBQ Help Tue, 29 Sep 2009 19:26:26 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/marinade-injector-t788.htm#5334 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/marinade-injector-t788.htm http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-virginia-t790.htm Seapup Yep, another Yank here on the other side of the big pond. Been grilling for a few decades using various sizes of Weber grills from the WSJ to full-sized Weber LP grills with smoker boxes. Most of my smoking has been in an inexpensive charcoal-fired Brinkman. Even with modifications, the Brinkman was a pain to use (finicky heat control and definitely not versatile). Hence, I've been leaning more and more towards grilling and unfortunately, going out for real Q. I thought about purchasing a ... Come in and say hello Sun, 11 Oct 2009 18:46:41 GMT http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-virginia-t790.htm#5341 http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-virginia-t790.htm http://proq.forumotion.com/come-in-and-say-hello-f2/hi-t783.htm dirtsquirt Hi All I been bbq and smoking (with a WSM) for a while now. I'm still a beginner though it has to be said! I can do ribs, chicken beer can or spatchcock pretty well. Trying out some new things fro me tomorrow, briskett, roast spuds in the smoker (in the rack under the brisket). Ribs, and pig some pig candy. Things that i want to master: 1. pulled pork. 2. a decent homemade bbq sauce. All the recipies I tried so far are too thin , overpowering worcester sauce taste. ... Come in and say hello Sat, 19 Sep 2009 14:37:21 GMT http://proq.forumotion.com/come-in-and-say-hello-f2/hi-t783.htm#5308 http://proq.forumotion.com/come-in-and-say-hello-f2/hi-t783.htm http://proq.forumotion.com/the-pub-f20/american-royal-t785.htm Toby
I was wondering if anyone on here is competing / attending the American Royal. The British BBQ Society has put together a team and are entering the Open and Invitational competitions. It would be great to meet up with anyone there and put names to faces. We are in stand 936.

Toby]]> The PUB Sun, 20 Sep 2009 20:05:33 GMT http://proq.forumotion.com/the-pub-f20/american-royal-t785.htm#5312 http://proq.forumotion.com/the-pub-f20/american-royal-t785.htm http://proq.forumotion.com/test-area-f8/new-toy-looftlighter-t400.htm Don Marco Howdy folks... Heres a new toy that i brought home from the SPOGA trade show last week. Its an electric charcoal lighter from sweden. So far, all the electric devices didnt convince me but his one was love at first sight. I used it a couple of times so far with different types of lump and a small woodfire. You can also use it to light charcoal briquettes or your oven/fireplace. Its very convenient, works fast, doesnt blow up the ashes and also has an integrated ... Test Area Mon, 08 Sep 2008 20:05:38 GMT http://proq.forumotion.com/test-area-f8/new-toy-looftlighter-t400.htm#2814 http://proq.forumotion.com/test-area-f8/new-toy-looftlighter-t400.htm http://proq.forumotion.com/the-pub-f20/smoking-in-cold-temps-t787.htm SACONNEX I`m in Quebec ,Canada and intend to use my smoker this winter at minus 20/30 to see what the outcome will be.
Any suggestions?]]> The PUB Mon, 28 Sep 2009 18:57:37 GMT http://proq.forumotion.com/the-pub-f20/smoking-in-cold-temps-t787.htm#5328 http://proq.forumotion.com/the-pub-f20/smoking-in-cold-temps-t787.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/digital-thermometer-for-excel-20-t782.htm Yankee Smoker I'm wondering what you Excel 20 owners are using for a thermometer in your smoker? (Other than the one in the lid) I have a cheap, (But functional) digital thermometer with a probe on a braided steal lead. But the base of the probe is crimped onto the lead and at that point it's just barely too wide to fit through the eyelets in the sides of the stackers. I realize that there are several favorite thermometers available and I've seen many online or in person in a store. But it seems ... New to Smoking/ BBQ Help Thu, 17 Sep 2009 05:28:15 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/digital-thermometer-for-excel-20-t782.htm#5306 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/digital-thermometer-for-excel-20-t782.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/pizza-on-the-excel-20-t786.htm Yankee Smoker I'm planning on making pizza on my Excel 20. I realize that this has been done before but my question is where do I place the pizza stone? I have a round 15" stone and I'm not sure if I should place it on a grill rack directly above the hot coals or should I add a single stacker and skip the use of the water bowl? Here's a link to the pizza stone. http://www.fredsmusicandbbq.com/15_EXTRA_LARGE_PIZZA_BAKING_STONE_WITH_HANDLES_p/bge-15bs.htm The stone I have is identical to this ... New to Smoking/ BBQ Help Tue, 22 Sep 2009 09:52:42 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/pizza-on-the-excel-20-t786.htm#5314 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/pizza-on-the-excel-20-t786.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/considering-buying-the-excel-20-t774.htm Yankee Smoker I've been planning to build an electric, insulated, double walled smoker and I have pretty much got it all figured out. But then I made the mistake of talking to my brother about it and he raved about how easy to use his WSM smoker is. I didn't really believe his claims because they seemed too good to be true. But then I did a little research and it turns out that it really is as good as he said it was. So much for a few weeks worth of research and planning. Now I want a charcoal smoker. ... New to Smoking/ BBQ Help Wed, 09 Sep 2009 20:32:39 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/considering-buying-the-excel-20-t774.htm#5262 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/considering-buying-the-excel-20-t774.htm http://proq.forumotion.com/the-pub-f20/cactus-jack-offset-t777.htm Chicago Jack Did anybody on this forum bid on the Cactus Jack offset that sold on ebay UK tonight? The PUB Fri, 11 Sep 2009 21:49:06 GMT http://proq.forumotion.com/the-pub-f20/cactus-jack-offset-t777.htm#5274 http://proq.forumotion.com/the-pub-f20/cactus-jack-offset-t777.htm http://proq.forumotion.com/grilling-f4/strip-steak-on-the-egg-t784.htm Don Marco Mmmmmmhhhhhhh.... Theres not a lot out there thats better than a nice Steak off the egg. Cooked some potato wedges with chipotle sour cream as a side and had a nice shot to drown it. Life is good ! Cheers ! DM Grilling Sat, 19 Sep 2009 18:13:58 GMT http://proq.forumotion.com/grilling-f4/strip-steak-on-the-egg-t784.htm#5309 http://proq.forumotion.com/grilling-f4/strip-steak-on-the-egg-t784.htm http://proq.forumotion.com/what-you-use-f9/proq-excel-20-review-and-first-burnlong-t781.htm Yankee Smoker Oh yeah, baby! It's here, it's unpacked, it's assembled, it's burned it...It's great! And I got a FREE HAT! I ordered my ProQ Excel 20 with the extra third stacker from an Ebay auction for $240 delivered to my door. From what I can tell there is only one authorized dealer here in the U.S. and they are currently out of stock. Plus, I saved a bundle of money, possibly half price or better if you factor in shipping charges. However, because I didn’t buy from an authorized dealer I ... What you use Wed, 16 Sep 2009 20:27:31 GMT http://proq.forumotion.com/what-you-use-f9/proq-excel-20-review-and-first-burnlong-t781.htm#5304 http://proq.forumotion.com/what-you-use-f9/proq-excel-20-review-and-first-burnlong-t781.htm http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-arizona-t548.htm crash Hey ya'll. Just wanted to say hi to all, since I am the new guy. I'm from Buckeye, Arizona USA and was blessed enough to receive an Excel 20 from Santa this year. I've only cooked on it twice, but absolutely love it. Our team is VRM Pit Crew and we have been competing for the past few years w/ a few WSM's and a Traeger. The Excel 20 will definitely add a lot of firepower to our operation. This site looks great. I cant wait to get deeper into it. Cheers! Crash Come in and say hello Fri, 16 Jan 2009 04:23:55 GMT http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-arizona-t548.htm#3911 http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-arizona-t548.htm http://proq.forumotion.com/the-pub-f20/rip-keith-floyd-t780.htm Chicago Jack Not necessarily a BBQ chef but definitely somebody who loved to cook al fresco whilst consuming vast ammounts of alcohol, today we say good bye to Keith Floyd. Long may he be remembered. The PUB Tue, 15 Sep 2009 13:36:52 GMT http://proq.forumotion.com/the-pub-f20/rip-keith-floyd-t780.htm#5293 http://proq.forumotion.com/the-pub-f20/rip-keith-floyd-t780.htm http://proq.forumotion.com/smoking-low-and-slow-f3/4-days-of-bbq-t766.htm Don Marco Howdy... Last weekend i broke my very own personal BBQ record - 4 days of BBQ at 3 Locations and a 600 mile round trip. Started of on Friday with cooking for a Magazine at the Computer Games Show "Gamescom" in Cologne, then two Days of Que in the "Biergarten" of a huge Sportscenter in Duisburg and on Monday i cooked for a part of my company in the netherlands as they celebrated a finished Pipeline with a soccer cup of the involved companys. I must admit that i was ... Smoking - Low and Slow Sun, 30 Aug 2009 19:07:11 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/4-days-of-bbq-t766.htm#5243 http://proq.forumotion.com/smoking-low-and-slow-f3/4-days-of-bbq-t766.htm http://proq.forumotion.com/smoking-low-and-slow-f3/first-fatty-t779.htm Lozart The first of hopefully many fatties got smoked this weekend! I figured I go for something basic to start off, the wife is a bit picky about trying anything new.... Here it is rolled in some herbs, garlic and black pepper and here it is after two hours in the smoker with some oak smoke and a rack of ribs for company... The ribs ended up on the smoker for about 6.5-7 hours (last three in foil) and the bones literally pulled right out of them (unfortunately they were so good ... Smoking - Low and Slow Mon, 14 Sep 2009 10:54:35 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/first-fatty-t779.htm#5282 http://proq.forumotion.com/smoking-low-and-slow-f3/first-fatty-t779.htm http://proq.forumotion.com/the-pub-f20/header-t775.htm skou "Our aim is to promote and discuss anything to do with BBQ within the UK. If you are new to BBQ, please fell free to ask any questions, and one of our more experienced members will be happy to assist." (Copied from front page.) Guys, I'm from one of the Colonies (USA) and that opening statement just might reflect our Colonial Members here. (How about, "the UK and former Colonies? Although when we left, it was just Great Britain.) Also Feel is spelt with 2 "E"s, ... The PUB Fri, 11 Sep 2009 04:25:44 GMT http://proq.forumotion.com/the-pub-f20/header-t775.htm#5268 http://proq.forumotion.com/the-pub-f20/header-t775.htm http://proq.forumotion.com/pork-f11/bacon-explosion-t561.htm jenks_24 Has anyone heard of this yet? It's a wild time I bet! It's all over the world with over 300,000 views and growing so fast, the original site is down at the moment. The original site: http://www.bbqaddicts.com/blog/recipes/bacon-explosion/ A site I found to view what all the excitement was about: http://www.nytimes.com/2009/01/28/dining/28bacon.html?no_interstitial What do you guys think? Should we give it a go? Pork Thu, 29 Jan 2009 19:12:33 GMT http://proq.forumotion.com/pork-f11/bacon-explosion-t561.htm#4032 http://proq.forumotion.com/pork-f11/bacon-explosion-t561.htm http://proq.forumotion.com/the-pub-f20/happy-birthday-t778.htm Treegje Happy Birthday Uncle Jack, Have a smoking good weekend! The PUB Sat, 12 Sep 2009 07:06:32 GMT http://proq.forumotion.com/the-pub-f20/happy-birthday-t778.htm#5277 http://proq.forumotion.com/the-pub-f20/happy-birthday-t778.htm http://proq.forumotion.com/the-pub-f20/proq-excel-20-s-t703.htm Mack The main differences are:

1. Fully porcelain coated - Base, stackers and lid.
   
2. New packaging
   

Please contact me on ian@macsbbq , if you would be interested in buying one (UK only).]]> The PUB Mon, 29 Jun 2009 06:11:01 GMT http://proq.forumotion.com/the-pub-f20/proq-excel-20-s-t703.htm#4865 http://proq.forumotion.com/the-pub-f20/proq-excel-20-s-t703.htm http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-far-northern-california-t773.htm Yankee Smoker Hi all, I'm a 45 year old married guy with an 11 year old son and a 14 year old daughter. I've been cooking for about 27+ years and I was a professional chef for about 10 years. I worked in some pretty nice restaurants but I got tired of the long hours and short pay. Now I just cook for the fun of it. I do consider myself an expert with many types of food but I'm certainly not a BBQ or smoker expert. I'm here to learn and contribute what I can. I've had a Big Chief top loading ... Come in and say hello Wed, 09 Sep 2009 19:34:14 GMT http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-far-northern-california-t773.htm#5259 http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-far-northern-california-t773.htm http://proq.forumotion.com/the-pub-f20/belgium-championship-bbq-2009-t772.htm Treegje some pics of BK BBQ 2009 5 obligatory ingredients (Courts) 1 fish (eel) 2 chicken 3 pig 4 beef 5 desserd (pineapple) The PUB Tue, 08 Sep 2009 09:33:44 GMT http://proq.forumotion.com/the-pub-f20/belgium-championship-bbq-2009-t772.htm#5257 http://proq.forumotion.com/the-pub-f20/belgium-championship-bbq-2009-t772.htm http://proq.forumotion.com/grilling-f4/pork-belly-t771.htm Qjuju I'm guessing many of you may already know how good this is... but I had to share. The recipe was credited to a pub in London and I must say they got it right on this sandwich. We got a whole pork belly with the skin on. Uncured, unsmoked, and unaltered in any way-- save removed from the pig. Since that is a lot of bacon and there were only 4 of us I cut it half. It was marinated over night with ingredients like olive oil, lemon juice, cider vinegar, fresh thyme, fresh rosemary, ... Grilling Sun, 06 Sep 2009 14:55:57 GMT http://proq.forumotion.com/grilling-f4/pork-belly-t771.htm#5254 http://proq.forumotion.com/grilling-f4/pork-belly-t771.htm http://proq.forumotion.com/the-pub-f20/another-how-to-t624.htm lipsmacking
i was looking for a bit of advice, ive been doin alot of q'ing and i love it as does me wife but she who must be obeyed only likes it covered in spice or marinade and not plane i think its because i use the minion alot and im sure as the unlit coals start to burn they give the meat a "chemically smokey" taste is there any way of avoiding this as i would like ear aches to finally go lol

thanks again all
mat]]> The PUB Tue, 07 Apr 2009 19:04:43 GMT http://proq.forumotion.com/the-pub-f20/another-how-to-t624.htm#4507 http://proq.forumotion.com/the-pub-f20/another-how-to-t624.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/proq-frontier-air-leaks-t770.htm bubba_paul I just received my new Frontier a week ago, and have done 2 smokes on it. I am having a problem keeping the temp down, even with all the lower vents are 100% closed. ( I do leave the top 100% open) . I have been using the Minion Method to start my fire, I have been using a full basket of charcoal briskets, and a half a starter chimney for light coals, and the water at 3/4 full. Doing this I have a hard time keeping the temp below 250-275. I believe I have a lot of air leaks that even with ... New to Smoking/ BBQ Help Thu, 03 Sep 2009 14:23:06 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/proq-frontier-air-leaks-t770.htm#5251 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/proq-frontier-air-leaks-t770.htm http://proq.forumotion.com/poultry-f12/bbq-cooking-chicken-bacon-wanted-t769.htm langy01 Hello Sorry if I have put this in the wrong section but as its a recipe I'm after it may be one to share with everyone. A little about myself first. I've just bought a new Cadac BBQ which comes with the plates etc to use whilst away in the Caravan. I am mainly looking to cook on the Grill and hot plate but also use the actual BBQ grill on the odd occasion. My two children and myself are very fussy not eating fruit or veg but the wife does. So I'm looking to create a better meal ... Poultry Thu, 03 Sep 2009 11:35:21 GMT http://proq.forumotion.com/poultry-f12/bbq-cooking-chicken-bacon-wanted-t769.htm#5250 http://proq.forumotion.com/poultry-f12/bbq-cooking-chicken-bacon-wanted-t769.htm http://proq.forumotion.com/smoking-low-and-slow-f3/bank-holiday-greatness-t768.htm Lozart Complete fail on the photo front but we had a rack of ribs, two turkey legs, some ABT's, marinated prawns (soy, lime juice, garlic, ginger and coriander) and some burgers from the smoker and the grill yesterday. Absolutely beautiful afternoon, the smoker controlled at 200-230F fantastically all the way through 6 hours of cooking (turns out the airflow on my Amigo copy just isn't controllable enough to do minion method, I used a half chimney of lit coconut then chucked a few unlit ones in as and ... Smoking - Low and Slow Tue, 01 Sep 2009 14:42:47 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/bank-holiday-greatness-t768.htm#5249 http://proq.forumotion.com/smoking-low-and-slow-f3/bank-holiday-greatness-t768.htm http://proq.forumotion.com/the-pub-f20/field-of-dreams-bbq-that-is-t765.htm Toby Hi All, As some of you may be aware we are having a get together over the bank holiday weekend at Minley Nursery, Tongham, Surrey. We will not be running a comp, it’s a social to discuss plans for the British BBQ Society next year, experiment with styles of cooking ie open pit. Those that have been here before know there is plenty of space for camping and opportunity to try those wacky ideas you have seen on tv. If you are interested please let me know. Thanks Toby The PUB Sun, 23 Aug 2009 09:10:49 GMT http://proq.forumotion.com/the-pub-f20/field-of-dreams-bbq-that-is-t765.htm#5236 http://proq.forumotion.com/the-pub-f20/field-of-dreams-bbq-that-is-t765.htm http://proq.forumotion.com/smoking-low-and-slow-f3/man-camp-ii-days-of-thunder-t767.htm Don Marco Howdy... I just got back today from another "Man Camp" hosted by Hasseroeder Brewerys over here in germany. Heres the link to the first camp : http://www.thesmokering.com/forum/viewtopic.php?t=28455 Our mission was basicly the same this time, cook a snack for the guys when they come back from their action packed day and then let them cook for us while we drink beer, give hints and then judge to whole stuff This time was special though, as the event was held ... Smoking - Low and Slow Sun, 30 Aug 2009 19:47:16 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/man-camp-ii-days-of-thunder-t767.htm#5244 http://proq.forumotion.com/smoking-low-and-slow-f3/man-camp-ii-days-of-thunder-t767.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/new-to-the-excel-20-temp-only-around-200f-t720.htm rbadger
Any ideas on how I can get the temp up?]]> New to Smoking/ BBQ Help Thu, 16 Jul 2009 19:56:20 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/new-to-the-excel-20-temp-only-around-200f-t720.htm#4946 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/new-to-the-excel-20-temp-only-around-200f-t720.htm http://proq.forumotion.com/the-pub-f20/happy-birthday-t763.htm Chicago Jack Happy Birthday Treegje, Have a smoking good weekend! The PUB Sat, 22 Aug 2009 13:17:01 GMT http://proq.forumotion.com/the-pub-f20/happy-birthday-t763.htm#5227 http://proq.forumotion.com/the-pub-f20/happy-birthday-t763.htm http://proq.forumotion.com/the-pub-f20/lump-charcoal-database-t692.htm 3Dragons
http://www.nakedwhiz.com/lump.htm]]> The PUB Mon, 15 Jun 2009 18:50:51 GMT http://proq.forumotion.com/the-pub-f20/lump-charcoal-database-t692.htm#4811 http://proq.forumotion.com/the-pub-f20/lump-charcoal-database-t692.htm http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-5squadron-newbie-t764.htm 5squadron Hi. I am a retired old man living in the depths of Wales. I have been smoking my own food for a few years now (particularly salmon) using a home made version of the Luhr Jensen 'Little Chef' smoker. Sadly the heating element is beginning to give up the ghost (it works occasionally) and I cannot find a replacement. Although I made the smoker myself, I bought parts of it - including the 240 volt heating element - when I was in North Carolina several years ago. Can anyone guide me to a source ... Come in and say hello Sat, 22 Aug 2009 15:47:45 GMT http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-5squadron-newbie-t764.htm#5229 http://proq.forumotion.com/come-in-and-say-hello-f2/hello-from-5squadron-newbie-t764.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/my-first-pork-butt-t762.htm colin.irwin It was my little boy's 5th birthday yesterday. Like any responsible parent I was up until 1.30 on Wednesday morning assembling a table football game before bunging a pork butt on the smoker. Here are some pics. Tuesday morning - back from the butcher (I took a some pictures of pork butts to him last weekend and he worked out the cut). Here it is with the fat cap. 11.5 pounds of porky loveliness. And here it is trimmed. Then covered in rub, covered in cling ... New to Smoking/ BBQ Help Thu, 20 Aug 2009 19:46:36 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/my-first-pork-butt-t762.htm#5222 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/my-first-pork-butt-t762.htm http://proq.forumotion.com/smoking-low-and-slow-f3/duck-breasts-t761.htm Novice I fancy a go at smoking some duck breasts, not the whole bird, just the breasts, (evening meal for two of us), have any of you good people got any simple recipes you could recommend? Smoking - Low and Slow Wed, 19 Aug 2009 12:51:57 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/duck-breasts-t761.htm#5215 http://proq.forumotion.com/smoking-low-and-slow-f3/duck-breasts-t761.htm http://proq.forumotion.com/proq-tips-and-hints-f17/getting-up-to-temperature-t29.htm Admin Some tips on how to get your unit up to the right temperature easily (200 - 250 DegF): 1. Top Vent - The vent on the lid must remain fully open during cooking, if closed, it will restrict the airflow and this may cause the fire to go out. Use the bottom vent to control the temperature. 2. Water pan - Use hot water to start with and only fill it to 3/4 full. Use less water for shorter cooks. The water pan may be run dry, but it is best to foil it 1st, in order to enable an easy cleanup. 3. ... ProQ Tips and Hints Fri, 23 Nov 2007 11:39:55 GMT http://proq.forumotion.com/proq-tips-and-hints-f17/getting-up-to-temperature-t29.htm#102 http://proq.forumotion.com/proq-tips-and-hints-f17/getting-up-to-temperature-t29.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/salmon-on-cedar-plank-t756.htm Treegje hello guys yesterday I have purchased a few cedar planks ,and would like to prepare salmon now I have a few questions salmon with or without skin? soak cedar plank or not? direct or indirect method? heat the board first or not? with what can I cover the salmon,or marinating the salmon? thanks in advance guys New to Smoking/ BBQ Help Sat, 15 Aug 2009 05:02:58 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/salmon-on-cedar-plank-t756.htm#5170 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/salmon-on-cedar-plank-t756.htm http://proq.forumotion.com/pork-f11/lowslow-ribs-t81.htm bbq-devil Several week ago I found a recipe for low&slow Ribs on the Smoker Specialist Site. I wanted to test the method of making ribs this way. On the evening befor the BBQ I put the Ribs in some sour aplle cidre of my own production: I know, it looks strange, but it is apple cidre. Then I made the rub: - 2 tablespoon of paprika spice - 2 teaspoons of sharp chilli spice - 2 tablespoon of onion granulate - 2 tablespoons of garlic granulate - 1 teaspoon white and black ... Pork Mon, 21 Jan 2008 13:57:42 GMT http://proq.forumotion.com/pork-f11/lowslow-ribs-t81.htm#347 http://proq.forumotion.com/pork-f11/lowslow-ribs-t81.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/heeellppp-t758.htm Lozart
Should I be cooking to time or temperature??????]]> New to Smoking/ BBQ Help Sun, 16 Aug 2009 18:25:54 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/heeellppp-t758.htm#5190 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/heeellppp-t758.htm http://proq.forumotion.com/smoking-low-and-slow-f3/brisket-question-t760.htm BigPeels Hey everyone. I saw a video of someone cooking a brisket on either a proq or a wsm. He was doing a flat and cooked in in a tinfoil pan on top rack. Does anyone know where I can find that video? I have looked everywhere for it. He did something with bacon with it. I was trying to find out what size he did and the times involved and if he foiled or not. Thanks Smoking - Low and Slow Mon, 17 Aug 2009 08:52:05 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/brisket-question-t760.htm#5203 http://proq.forumotion.com/smoking-low-and-slow-f3/brisket-question-t760.htm http://proq.forumotion.com/test-area-f8/pro-q-cold-smoke-generator-t759.htm Don Marco Howdy folks... Havent been around here for a while ( ) but i thought i might report back for duty with my review of the new Cold Smoke generator : Ian came up with a very smart cold smoke generator that can be used with regular smoking/saw dust. http://www.macsbbq.co.uk/CSG.html Its a very well made unit of ~6 x 6 inches. You put the sawdust in the unit, scrape it evenly across it and then light it with a small candle. After 30-60 seconds you can remove the candle ... Test Area Sun, 16 Aug 2009 20:31:00 GMT http://proq.forumotion.com/test-area-f8/pro-q-cold-smoke-generator-t759.htm#5198 http://proq.forumotion.com/test-area-f8/pro-q-cold-smoke-generator-t759.htm