http://proq.forumotion.com/new-to-smoking-bbq-help-f19/-t1.htm Need help or advice on the use of your unit? This forum's for you. Feel free to ask any questions and one of the "pros" will be along shortly. Fri, 30 Oct 2009 23:27:01 GMT 10 http://i63.servimg.com/u/f63/13/03/40/22/forum-16.jpg http://proq.forumotion.com/new-to-smoking-bbq-help-f19/-t1.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/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/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/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/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/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/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/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/new-to-smoking-bbq-help-f19/how-to-clean-the-cooking-grills-t754.htm Ton I mean can they be damaged by copper wire, because they are chrome-plated ?]]> New to Smoking/ BBQ Help Thu, 13 Aug 2009 18:31:29 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/how-to-clean-the-cooking-grills-t754.htm#5153 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/how-to-clean-the-cooking-grills-t754.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/are-there-charcoal-dividers-available-for-excel-20-t743.htm Ton If not, would the Weber charcoal rails fit ?]]> New to Smoking/ BBQ Help Wed, 05 Aug 2009 11:44:09 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/are-there-charcoal-dividers-available-for-excel-20-t743.htm#5089 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/are-there-charcoal-dividers-available-for-excel-20-t743.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/a-few-imho-minor-gripes-with-the-excel-20-t751.htm Ton Since buying the Excel 20 a week ago, I did a few cooks on it and I am beginning to love it, anyway much more than my (meanwhile sold) WSM. Excel(lent) smoker and grill. I only have 2 minor gripes and I was wondering if I am the only one. 1) It is very difficult to lift the waterpan from the stacker because it is so big. I hardly can get my hands between the pan and the stacker. Because I don't use water until now (clay saucer instead) and I sometimes want to switch between (indirect) smoking ... New to Smoking/ BBQ Help Fri, 07 Aug 2009 19:47:20 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/a-few-imho-minor-gripes-with-the-excel-20-t751.htm#5123 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/a-few-imho-minor-gripes-with-the-excel-20-t751.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/do-you-reuse-leftover-briquettes-and-how-t750.htm Ton Elaborating on my earlier post about not getting higher than 350F (meanwhile hopefully solved), I wonder if you reuse leftover briquettes (of course only the not completely burnt ones). If so how do you do that ? I myself thought that the best ways would be these: 1) When smoking and using the minion method: leave the leftovers in the basket, if necessary replenish with fresh ones, and dump lit ones from the chimney on top of it. 2) When grilling and at higher temps: Put the leftovers in ... New to Smoking/ BBQ Help Fri, 07 Aug 2009 12:44:37 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/do-you-reuse-leftover-briquettes-and-how-t750.htm#5121 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/do-you-reuse-leftover-briquettes-and-how-t750.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/is-it-possible-to-go-above-350f-with-excel-20-as-kettle-gril-t740.htm Ton After successful smoking a few spareribs with my new ProQ Excell 20 using the waterpan and 1 stacker, today I tried to bake a pizza with it. I only used the base and the lid, thus as a kettle. I put a full chimney with lit briquettes in it, in a circle, and put my Weber pizza stone on the grate. Even after 45 minutes I still was at 350F and could not get higher, although all the vents were open. So I wonder, should it be possible to achieve higher temperatures and how should I do that ? New to Smoking/ BBQ Help Mon, 03 Aug 2009 19:14:55 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/is-it-possible-to-go-above-350f-with-excel-20-as-kettle-gril-t740.htm#5074 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/is-it-possible-to-go-above-350f-with-excel-20-as-kettle-gril-t740.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/when-cooking-multiple-dishes-is-this-the-way-to-do-it-t745.htm Ton Suppose I would like to cook a few steaks, using the Excel 20 as a kettle grill, but also smoke one or more side dishes, could I do it like this ?
First do the steaks on the grill.
Then, when letting the steaks rest, add the waterpan and one or two stackers and adjust the vents to get the temperature down. If necessary add some fuel.
Then do the smoking.
(Of course I am talking about smoking for a short time)]]> New to Smoking/ BBQ Help Thu, 06 Aug 2009 11:04:20 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/when-cooking-multiple-dishes-is-this-the-way-to-do-it-t745.htm#5093 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/when-cooking-multiple-dishes-is-this-the-way-to-do-it-t745.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/ox-cheeks-t741.htm Bistrotheque Hi everyone, I've never posted before but have really benefitted from the advice that others have received, so I thought I should ask for some myself! Just wondering if anyone has ever smoked low and slow with ox cheeks? They're a hard working cut, and I picked them up for just a few pounds at the supermarket. I think with a similar treatment to brisket they might work really well. Each cheek weighs about 1kg. I smoke on the (now sadly discontinued) ProQ Buckaroo... Any ideas? Cheers Dave New to Smoking/ BBQ Help Tue, 04 Aug 2009 09:32:34 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/ox-cheeks-t741.htm#5079 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/ox-cheeks-t741.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/my-first-smoke-is-kilin-me-t721.htm hartlenb 2 pork butts. Total of 13lbs. Been smoking since 8am (8 hours so far). Temp rose to 160 somewhere around the 6th hour... it's been hovering at 162 degrees since then.... It's liking watching water boil. I've seen all the posts and they say that this stall period at 160 degrees is common, but none say how long it lasts.... New to Smoking/ BBQ Help Fri, 17 Jul 2009 23:13:01 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/my-first-smoke-is-kilin-me-t721.htm#4950 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/my-first-smoke-is-kilin-me-t721.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/newbie-excel-or-frontier-t702.htm RichardD I've decided that I really want a smoker (partly because an awful lot of "barbequeing" round here is simply grilling al fresco, and mostly because I love smokey flavours). But which smoker should I choose? The Excel can do 7 chickens at once, apparently - except that I couldn't get through a single chicken in one sitting. let alone 7, and I just don't have that many friends! Most of the time it's just me, the wife and two children; frequently one set of grandparents ... New to Smoking/ BBQ Help Sun, 28 Jun 2009 21:14:49 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/newbie-excel-or-frontier-t702.htm#4864 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/newbie-excel-or-frontier-t702.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/big-k-barbeques-t674.htm Ranchman Jake
Anyone tried one/ got one? Are they worth the money?

Jake.]]> New to Smoking/ BBQ Help Thu, 04 Jun 2009 09:26:44 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/big-k-barbeques-t674.htm#4745 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/big-k-barbeques-t674.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/pork-shoulder-butt-cuts-t707.htm Lozart Looking for a bit of butchery related advice here. From what I can gather from the web, the Boston Butt is a top shoulder cut not normally used in the UK. Is a UK "shoulder" cut the same, or at least near enough for pulled pork purposes? New to Smoking/ BBQ Help Mon, 06 Jul 2009 15:52:38 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/pork-shoulder-butt-cuts-t707.htm#4879 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/pork-shoulder-butt-cuts-t707.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/rib-cuts-t722.htm RichardD I'm obviously transferred into someone who talks a foreign language whenever I try to buy ribs from a butchers. It doesn't seem to matter what words I use, what I get looks *nothing* like the racks of baby back ribs (a US cut) when I get them home. This morning's purchase is the worst yet - whatever I've been sold, it's a cut that appears to absent any bones at all (at least when they give me spare ribs there's a rib or two involved somewhere). How in the heck can a butcher - of any level ... New to Smoking/ BBQ Help Sat, 18 Jul 2009 11:31:33 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/rib-cuts-t722.htm#4953 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/rib-cuts-t722.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/first-big-cook-t725.htm colin.irwin I had some friends round yesterday for a barbie. The weather was rubbish but the food was great. I marinated a rack of spare ribs for 24 hours in cider, wine, herbs & spices. On Sunday morning I lit the Frontier at 10am with a lot of charcoal in the basket and quite a lot in the fire starter. It got up to temperature pretty quickly, at which point I put the ribs (rubbed in a kind of mix & match rub) on the top level. Each half hour for the first couple of hours I sprayed cider ... New to Smoking/ BBQ Help Mon, 20 Jul 2009 13:46:27 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/first-big-cook-t725.htm#4967 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/first-big-cook-t725.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/first-test-garlic-roast-chicken-corn-on-the-cob-t719.htm colin.irwin I got my Frontier this afternoon - along with 20 kg of coconut briquettes. Assembly was easy - I've got the fire going and it's holding a steady 230 to 240 F I dropped fresh rosemary and bay leaves into the water bath. I'm not sure if it will add flavour but it smells great as it vents out of the top of the smoker. I chopped up 6 cloves of garlic mixed with half a stick of butter, fresh thyme and my home made dry rub. That's all been pushed under the skin of the chicken and I've ... New to Smoking/ BBQ Help Wed, 15 Jul 2009 16:08:19 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/first-test-garlic-roast-chicken-corn-on-the-cob-t719.htm#4935 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/first-test-garlic-roast-chicken-corn-on-the-cob-t719.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/miscellaneous-newbie-questions-t715.htm hartlenb This is my first venture into the world of smoking... and after a fair bit of reading I picked up a ProQ Excel 20. I burnt it in for about 5 hours with charcoal and mesquite and now I'm ready to try cooking something. Before I venture out, I thought I'd poll you guys for your collective wisdom and hopefully improve my odds of success. How long do you let the coals in the chimney burn before transferring them to the ProQ? Until they’re all grey? On controlling the temperature ... New to Smoking/ BBQ Help Mon, 13 Jul 2009 22:37:17 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/miscellaneous-newbie-questions-t715.htm#4918 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/miscellaneous-newbie-questions-t715.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/charcoal-maze-t683.htm Mike_P_in_Tucson
]]> New to Smoking/ BBQ Help Tue, 09 Jun 2009 19:14:15 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/charcoal-maze-t683.htm#4776 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/charcoal-maze-t683.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/leg-of-lamb-t705.htm Jonblack75 Hi All Just tackled my 2nd smoking adventure, and did a leg of lamb which I marinated in rosemary, red wine vinegar and seasoning. I smoked this on sugar maple wood chip and the flavor was devine. I've got some veggie friends coming over next weekend so was going to try some fish and smoked veggies any ideas greatly appreciated (apart from cooking the veggies ). Cheers New to Smoking/ BBQ Help Sun, 05 Jul 2009 11:55:54 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/leg-of-lamb-t705.htm#4871 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/leg-of-lamb-t705.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/temparature-or-charcoal-type-t708.htm leeroy Im a newbie excel 20 owner, im having trouble with keeping my temp around 250, firstly I used cheap charcoal briquettes with poor results. so i purchased some ecocos Coconut Briquttes which do keep a constant temp for longer periods, but only at 210 degrees for me, does anyone else have this problem ? do i need to fill the basket with briquettes ? Also im wondering why we cannot get hold of good quality Lumpwood like the Americans, doesn't anyone import them ? I noticed on a previous post ... New to Smoking/ BBQ Help Mon, 06 Jul 2009 21:56:36 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/temparature-or-charcoal-type-t708.htm#4880 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/temparature-or-charcoal-type-t708.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/can-t-get-up-to-heat-t582.htm jeepstertim New to smoking, but both the chicken and goose breasts i've done have needed finishing in the oven! I am using a chimney starter (full), a reasonable (if old) lumpwood charcoal, Frontier and a hot water pan. The cooker won't go over 200 degrees (best 170) and only gave me a 4.5 hour burn. Where am i going wrong? New to Smoking/ BBQ Help Sun, 22 Feb 2009 20:32:40 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/can-t-get-up-to-heat-t582.htm#4223 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/can-t-get-up-to-heat-t582.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/ash-buildup-t640.htm atodedeus Hello all, I did my second smoke yesterday in the glorious weather we had in London and for the most part, it was a huge success. I did a 8 lb Boston Butt with a dry rub, used the minion method for the burn and let it go for about 11 1/2 hours. It was pretty amazing, actually -- once I put the lit briquettes on (I used about 30) the unlit fuel, the temp climbed to 230 and with a brief adjustment, stayed there literally for the next 9 hours. It couldn't have been easier. About 9 hours ... New to Smoking/ BBQ Help Mon, 27 Apr 2009 09:08:20 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/ash-buildup-t640.htm#4617 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/ash-buildup-t640.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/coconut-briquettes-t249.htm bbhs Looking aroung the best fuel for the Excel I have bought appears to be coconut briquettes - is that correct ?? How much would you load into the Excel, I know the burn time would be dependant on various things like vents etc but has anybody got any guidelines - do the strike up o.k in the chimney starters o.k ?? I have fired off a couple emails for prices but has anybody found a good quality product at a good price here in the UK ?? Has anybody tried to get this forum acknowleged ... New to Smoking/ BBQ Help Sat, 31 May 2008 11:17:29 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/coconut-briquettes-t249.htm#1492 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/coconut-briquettes-t249.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/how-do-you-prepare-and-smoke-mackeral-t681.htm jag1 Me and the boys are all off to Newhaven sea fishing on a boat soon.Therefore can anybody give us any advise on smoking mackeral and any other fish.All recipes and advise would be gratefully recieved.
thankyou all
jag1]]> New to Smoking/ BBQ Help Tue, 09 Jun 2009 15:11:31 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/how-do-you-prepare-and-smoke-mackeral-t681.htm#4771 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/how-do-you-prepare-and-smoke-mackeral-t681.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/weber-temp-control-t676.htm Anonymous I am going to attempt to smoke a turkey leg today. It has been brined overnight in a salt, apple juice and water brine - my own invented recipe. What I need to know is how to maintain a low enough temp on my weber one touch. In the instructions it says for lower temps use less charcoal and always keep all the vents open, but I reckon this will need constant attention topping up coals etc. Is it possible to put more coals in and control temps using the vents? I only got the weber last ... New to Smoking/ BBQ Help Sat, 06 Jun 2009 05:48:34 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/weber-temp-control-t676.htm#4748 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/weber-temp-control-t676.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/yay-success-t663.htm Lozart Having read and inwardly digested everybodies sage advice and being faced with spectacular weather for the bank holiday (and my birthday...) I duly purchased 3 racks of ribs and a couple of turkey legs. Now, my local supermarket sells legs individually but packaged with the thigh as well, knowing I had a few friends coming over for a birthday BBQ I thought I'd smoke both the thighs for easy carving among the throng and do all three racks of ribs. The thighs were brined overnight (1 cup of ... New to Smoking/ BBQ Help Tue, 26 May 2009 15:07:22 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/yay-success-t663.htm#4715 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/yay-success-t663.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/proq-amigo-setup-help-for-beginner-t655.htm illarion Hi there. I'm having some trouble setting up and using my new ProQ Amigo, and I'd be very much obliged if you more knowledgable folks could help out. First, I'm a little confused as to where to put the water pan. The Amigo has two sets of black brackets which fit it. If I put it on the lower of these, there is very little room between the water pan and the charcoal - making it difficult to add more charcoal, or to add wood chips to the smoke box. I first tried putting it on the top ... New to Smoking/ BBQ Help Wed, 06 May 2009 17:20:36 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/proq-amigo-setup-help-for-beginner-t655.htm#4679 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/proq-amigo-setup-help-for-beginner-t655.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/hi-there-new-boy-here-t641.htm Lozart Having been a fan of meat based dining for many a year and been tempted by smoking my will was finally cemented when I went to Disney World and had a smoked turkey leg. Oh. My. God. Clearly I have been missing out so I went home and bought a water smoker. Now granted it isn't a ProQ (figured I'd see if I could get it to work in theory before dropping the readies on an E20!) but it is basically a copy of an Amigo. Did a bit of reading up and bought some coconut briquettes, a starter chimney ... New to Smoking/ BBQ Help Tue, 28 Apr 2009 09:48:46 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/hi-there-new-boy-here-t641.htm#4627 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/hi-there-new-boy-here-t641.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/smoking-tenderloin-t625.htm jag1 thankyou all
Jon]]> New to Smoking/ BBQ Help Wed, 08 Apr 2009 11:51:39 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/smoking-tenderloin-t625.htm#4512 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/smoking-tenderloin-t625.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/hello-second-time-and-a-few-questions-t632.htm arthursmith hello again we had another go with the amigo yesterday, and although it was better, i'm still not 100% sure that we're doing it correctly. i bought a weber chimney starter, and what a huge difference it's made. we lit the starter with 2.5kg of briquettes, and transferred the coals to the smoker when they were well alight and white on the top. i put approx 1.5 litres of boiling water into the bowl, and set a chicken on the top rack. for approx 1 hour the temp didn't get ... New to Smoking/ BBQ Help Tue, 14 Apr 2009 15:54:49 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/hello-second-time-and-a-few-questions-t632.htm#4559 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/hello-second-time-and-a-few-questions-t632.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/not-so-dry-rub-t631.htm Novice Here is a question, so far, for the most part, i have been using the Steve Raichlen range of rubs when doing my BBq. While I am happy with the flavor, they don't really qualify as dry rubs. They are somewhere between damp sand & fudge in consistency, in fact when you try & use it as a rub it sort of clumps together (see below), Having seen the videos on youtube etc. of various people using rubs you could sieve, it got me thinking.... In fact it's easier if I mix it with ... New to Smoking/ BBQ Help Tue, 14 Apr 2009 14:02:48 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/not-so-dry-rub-t631.htm#4556 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/not-so-dry-rub-t631.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/hello-first-timer-here-t621.htm arthursmith hi all i've just taken delivery of an amigo smoker, and am trying to prepare for a first smoke next weekend, but i have a few questions, sorry. i'm going to smoke a chicken as a starter, and my questions are ; having bought briquettes to try and keep a steady and long lasting heat, how many do i need to put in ? i know that it'll vary from smoke to smoke depending on what's in the smoker, but so i can try for a successful first time, can anyone give me a clue to the amount needed ... New to Smoking/ BBQ Help Sun, 29 Mar 2009 17:27:01 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/hello-first-timer-here-t621.htm#4481 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/hello-first-timer-here-t621.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/recipe-request-t613.htm Qjuju I'm not sure this is the correct forum, but I thought it was close. A friend of mine has been talking about, and when I say talking about I mean begging me for years, to make something he calls honey smoked duck. I suppose I could baste a duck with honey and add some wood smoke, but that hardly seems like much of an effort. I am suspecting it is a Thai or Asian recipe, but the recipes I have found all call for baking. Maybe just mod one of them to the smoker. Anyone have any thoughts ... New to Smoking/ BBQ Help Wed, 25 Mar 2009 15:31:05 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/recipe-request-t613.htm#4443 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/recipe-request-t613.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/beer-can-chicken-t616.htm jag1 Can anybody tell me what beer can chicken is,and how do you go about doing it.me thinks it is how many beers you can get down your throat in the time it takes to cook it.Sounds brilliant.The wife is not amused??]]> New to Smoking/ BBQ Help Thu, 26 Mar 2009 17:29:17 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/beer-can-chicken-t616.htm#4452 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/beer-can-chicken-t616.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/fallen-apple-wood-in-the-orchard-t615.htm jag1 As you can tell.Im new to smoking.All advise is welcome.]]> New to Smoking/ BBQ Help Thu, 26 Mar 2009 16:11:07 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/fallen-apple-wood-in-the-orchard-t615.htm#4449 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/fallen-apple-wood-in-the-orchard-t615.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/what-brand-lump-t612.htm amini1 I just moved here from the States and am running low on the supply of hardwood lump I had the movers bring. I see a handful of different brands...Big K regular and restaurant grade, WildWood Eco Friendly, Command Coconut Charcoal and Supagrill Coconut Charcoal. I've never used coconut. Is there a difference between brands? I see restaurants using the Big K stuff. Any good? Is there a real difference between regular and restaurant grade? Thanks for all your help. I use a Big Green Egg in case ... New to Smoking/ BBQ Help Tue, 24 Mar 2009 22:14:53 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/what-brand-lump-t612.htm#4434 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/what-brand-lump-t612.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/cooking-time-t573.htm Treegje I have to prepare turkey by my parents home I have already prepared turkey But my mom has 2 birds of 7 pounds instead of 1 - 14 pounds Now my question is do I have time to count from 1 - 7 pound turkey Or should I count the time for 14 pounds Or between New to Smoking/ BBQ Help Wed, 11 Feb 2009 10:45:02 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/cooking-time-t573.htm#4142 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/cooking-time-t573.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/first-smoke-pretty-successful-but-i-have-some-questions-t593.htm steveheyes Quite a long post. I finally got chance to cook on my E20 yesterday for the first time. I had a number of people round to celebrate my 30th and I spent the day cooking for them (and drinking copious amounts of beer while keeping an eye on the smoker). I cooked the following: 1 Mexican seasoned chicken, skin stuffed with roasted garlic and fajita seasoning butter. Rubbed with a fajita style seasoning rub on the outside. Done beer butt style with Corona. 1 Pesto chicken, skin ... New to Smoking/ BBQ Help Sat, 14 Mar 2009 13:32:05 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/first-smoke-pretty-successful-but-i-have-some-questions-t593.htm#4296 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/first-smoke-pretty-successful-but-i-have-some-questions-t593.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/amigo-help-needed-t590.htm lipsmacking heya guys and gals ive been reading posts on here for a while now but cant seem to answer my questions so any help would be much appreciated, well here goes :- i was wadering how if its possible to control the heat on the amigo as there is no bottom vent and also i cooked my first chicken yesterday for four hours and i must say it was just amazing ( ive seen less juice in a watermelon lol ) so i know it can keep the heat for four hours without touching it but i wanna try a leg of lamb ... New to Smoking/ BBQ Help Mon, 09 Mar 2009 19:17:31 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/amigo-help-needed-t590.htm#4284 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/amigo-help-needed-t590.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/e20-first-run-soon-t564.htm Goose Hi all, I am expecting my E20 to be delivered in the next few days. For my first smoke with it I am doing a pair of loin ribs and a pair of beef ribs and a small chicken. I have some experience with an off set tank smoker, (which is why I have the E20 now ha ha) I need some ideas on how much charcoal to start with and a general idea for damper setting. Basically somewhere to start. The temps in NY are 35 degrees Fahrenheit. I have a low wind area to smoke in. Thanks ... New to Smoking/ BBQ Help Fri, 30 Jan 2009 20:24:11 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/e20-first-run-soon-t564.htm#4043 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/e20-first-run-soon-t564.htm http://proq.forumotion.com/new-to-smoking-bbq-help-f19/1st-smoke-some-advice-required-t583.htm jaylay Hi everyone, I'm going for my 1st smoke tomorrow and could do with some advice please. I'm going to smoke a whole chicken and a rack of ribs on my amigo using cherry . 1st piece of advice is do I apply the dry rub a hour or so before starting to smoke them or the night before? I'll be removing the membrane tonight so could apply the rub then . I'm looking to use the 3-2-1 process for the ribs. adding the chicken aftr about an hour so it had about 4 hours All sound ok so far? 2nd ... New to Smoking/ BBQ Help Sat, 28 Feb 2009 13:30:01 GMT http://proq.forumotion.com/new-to-smoking-bbq-help-f19/1st-smoke-some-advice-required-t583.htm#4247 http://proq.forumotion.com/new-to-smoking-bbq-help-f19/1st-smoke-some-advice-required-t583.htm