http://proq.forumotion.com/smoking-low-and-slow-f3/-t1.htm Low n slow - questions and answers. Mon, 14 Sep 2009 10:54:35 GMT 10 http://i63.servimg.com/u/f63/13/03/40/22/forum-16.jpg http://proq.forumotion.com/smoking-low-and-slow-f3/-t1.htm 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/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/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/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/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/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/smoking-low-and-slow-f3/excel-20-w-stacker-vs-weber-18-wsm-t757.htm Northwoods Smoke
Does anyone know what thread that pic is in?]]> Smoking - Low and Slow Sat, 15 Aug 2009 13:12:33 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/excel-20-w-stacker-vs-weber-18-wsm-t757.htm#5173 http://proq.forumotion.com/smoking-low-and-slow-f3/excel-20-w-stacker-vs-weber-18-wsm-t757.htm http://proq.forumotion.com/smoking-low-and-slow-f3/tandoori-chicken-on-the-probbq-t74.htm Roxy The two lovely ladies who own the restaurant where I work are east Indian and we have an some awesome food going on. Yesterday I was luck enough to get some left over Tandoori so I was quick to get it on some skinless thighs for a nice rest in the fridge. I added some yogurt to the marinade. I fired up the ProBBQ with some Great charcoal lump and a couple hunks of pecan for smoke. I placed the water pan in the cooker but did not add any water. I wanted it to act as a heat baffle so the chicken ... Smoking - Low and Slow Sat, 12 Jan 2008 18:18:18 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/tandoori-chicken-on-the-probbq-t74.htm#315 http://proq.forumotion.com/smoking-low-and-slow-f3/tandoori-chicken-on-the-probbq-t74.htm http://proq.forumotion.com/smoking-low-and-slow-f3/hawthorn-wood-any-good-t755.htm Gazfoz Will it smoke? what do you think guys?]]> Smoking - Low and Slow Fri, 14 Aug 2009 22:11:51 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/hawthorn-wood-any-good-t755.htm#5169 http://proq.forumotion.com/smoking-low-and-slow-f3/hawthorn-wood-any-good-t755.htm http://proq.forumotion.com/smoking-low-and-slow-f3/a-question-about-smoking-fish-t737.htm Ton As I wrote a moment ago in my introduction under "Say Hello", I bought the ProQ Excel 20 and would like to use it too for smoking fish like mackerel (that I catch myself every now and then). Could you give me some advice and/or tips how to do that ? I mean particularly smoking at a rather low temperature, although not cold smoking. From a few articles about smoking fish I gathered that the best temperature would be around 70C, thus a bit lower than smoking meat. What is the best way ... Smoking - Low and Slow Fri, 31 Jul 2009 16:32:58 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/a-question-about-smoking-fish-t737.htm#5054 http://proq.forumotion.com/smoking-low-and-slow-f3/a-question-about-smoking-fish-t737.htm http://proq.forumotion.com/smoking-low-and-slow-f3/burn-times-on-the-excel20-t724.htm BigPeels I just wanted to see if anyone has tried using half sand half water in the water pan and if so what kind of temps are you getting and holding. I used the water pan filled to the top and I held 220* -225*. I was hoping to get a little higher temps. Im using a combination of lump and briquettes. ( Wish I could get coconut coal in the US) Any ideas guys? Thanks Smoking - Low and Slow Mon, 20 Jul 2009 08:16:22 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/burn-times-on-the-excel20-t724.htm#4966 http://proq.forumotion.com/smoking-low-and-slow-f3/burn-times-on-the-excel20-t724.htm http://proq.forumotion.com/smoking-low-and-slow-f3/does-any-of-you-use-a-clay-saucer-instead-of-water-t738.htm Ton Although I may not have searched good enough, I didn't see any mentioning of using a clay saucer instead of water or sand in the water pan. It is quite popular on the Virtual Weber Bullet and also on our dutch bbq forum. I used it on my WSM and it worked great. Now I am trying it with my ProQ Excel 20 on my first cook with it and as far as I can see it works great there too. I have a 14" clay saucer (the saucer you put beneath a flower pot) and put it, foiled, in the water pan ... Smoking - Low and Slow Sun, 02 Aug 2009 15:10:05 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/does-any-of-you-use-a-clay-saucer-instead-of-water-t738.htm#5067 http://proq.forumotion.com/smoking-low-and-slow-f3/does-any-of-you-use-a-clay-saucer-instead-of-water-t738.htm http://proq.forumotion.com/smoking-low-and-slow-f3/official-hh-and-or-uds-methods-for-excel-20-t739.htm Northwoods Smoke With High Heat Briskets and UDS cooking being very popular topics on other forums, I wondered if the Pros on the ProQ forum are going to add HH or UDS cooking instruction for the Excel 20. I noticed in the You Tube video at the end that it was mentioned using the Excel 20 with a the third stacker and cooking UDS style with no water pan. I know there is some concern about Higher heat cooking in that the stackers aren't high temp painted, but any info and/or complete instruction on either ... Smoking - Low and Slow Mon, 03 Aug 2009 18:30:50 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/official-hh-and-or-uds-methods-for-excel-20-t739.htm#5073 http://proq.forumotion.com/smoking-low-and-slow-f3/official-hh-and-or-uds-methods-for-excel-20-t739.htm http://proq.forumotion.com/smoking-low-and-slow-f3/my-first-long-cook-this-weekend-t717.htm Mike_P_in_Tucson I got my E20 late May, but was on my way to a 2 week vacation. Got back, but only 11 days till my next 2 week vacation, so didn't get a chance to use it much. I just did a pork loin, which came out great. This weekend, our local homebrewing club is having a "Summer Chill" event on a mountain just outside Tucson, Arizona (my home). Some of you may know that Tucson is regularly over 100F during the Summer, and this month is no exception. Mt. Lemmon is at 8,000 feet elevation ... Smoking - Low and Slow Tue, 14 Jul 2009 22:40:03 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/my-first-long-cook-this-weekend-t717.htm#4928 http://proq.forumotion.com/smoking-low-and-slow-f3/my-first-long-cook-this-weekend-t717.htm http://proq.forumotion.com/smoking-low-and-slow-f3/my-first-cook-on-my-proq-t716.htm BigPeels 1st and foremost IM IN LOVER WITH MY EXCEL20. This is by far the best smoker I have used. Ive been reading alot of people do chicken for their 1st cook. NAH, I did 30lbs of pork butts. I used a combination of kingsford and cowboy lump charcoal. I used the minion method. Apparently I didn't add enough to start but I held 225* for 4 1/2 hours before I threw about 3 handfuls of charcoal on and had another 2 1/2 hours before the temp dropped. I did fill the water pan up at the start. Maybe this ... Smoking - Low and Slow Tue, 14 Jul 2009 08:35:43 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/my-first-cook-on-my-proq-t716.htm#4920 http://proq.forumotion.com/smoking-low-and-slow-f3/my-first-cook-on-my-proq-t716.htm http://proq.forumotion.com/smoking-low-and-slow-f3/sunday-dinner-t706.htm Jonesey73 Smoking - Low and Slow Mon, 06 Jul 2009 10:00:19 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/sunday-dinner-t706.htm#4876 http://proq.forumotion.com/smoking-low-and-slow-f3/sunday-dinner-t706.htm http://proq.forumotion.com/smoking-low-and-slow-f3/first-cook-on-excel-20-t701.htm Jonesey73
Just using the Excel 20 for the first time and cooking some ribs.
They've been on since 2pm and so far the temp is holding between 200 and 250 with little or no intervention from me.

This BBQ is great! - if you're considering getting one, do it .


Time to spray the ribs with some apple juice and turn them over ... 3 hours to go till dinner!!!!!]]> Smoking - Low and Slow Sat, 27 Jun 2009 14:50:30 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/first-cook-on-excel-20-t701.htm#4858 http://proq.forumotion.com/smoking-low-and-slow-f3/first-cook-on-excel-20-t701.htm http://proq.forumotion.com/smoking-low-and-slow-f3/pork-shoulders-and-brisket-flat-w-qview-t689.htm Holy Smokes Hey all, Did my first long cook on the ProQ Excel 20 a few weeks ago. Charcoal ring filled with lump, chunks of Cherry and Oak and whiskey chips. Tried a new method with the coals this time. Lit 20 coals in chimney, then once they were ready, dumped into center of ring and removed coffee can. Prepared a pork shoulder picnic with Bad Byrons and injected it with a pear nectar mixture. Rubbed the boston butt down with Dizzy Dust and injected it with an Apple juice mixture. Slathered ... Smoking - Low and Slow Mon, 15 Jun 2009 04:26:03 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/pork-shoulders-and-brisket-flat-w-qview-t689.htm#4799 http://proq.forumotion.com/smoking-low-and-slow-f3/pork-shoulders-and-brisket-flat-w-qview-t689.htm http://proq.forumotion.com/smoking-low-and-slow-f3/can-t-get-the-frontier-over-200-degress-t691.htm jrc64 Hello all. I recently purchased the ProQ Frontier Smoker. I must say that love it, but am having a darn hard time getting the temp over 200 degrees. This is the newer unit with 3 vents on the bottom and one on the top. Charcoal basket seems a bit small. Basically, I fill up a chimney starter with either lump charcoal or briquettes. once they ash, I pour them in the charcoal basket. Seems like I should put more in, but I just put in the one chimney full. Then I fill the water pan with hot ... Smoking - Low and Slow Mon, 15 Jun 2009 15:49:37 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/can-t-get-the-frontier-over-200-degress-t691.htm#4808 http://proq.forumotion.com/smoking-low-and-slow-f3/can-t-get-the-frontier-over-200-degress-t691.htm http://proq.forumotion.com/smoking-low-and-slow-f3/what-to-tackle-next-t690.htm Jonesey73
But, I want to try something new - can I have some suggestions that are easy to do?

CHEERS]]> Smoking - Low and Slow Mon, 15 Jun 2009 12:16:29 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/what-to-tackle-next-t690.htm#4801 http://proq.forumotion.com/smoking-low-and-slow-f3/what-to-tackle-next-t690.htm http://proq.forumotion.com/smoking-low-and-slow-f3/how-long-will-charcoal-last-in-an-excel-20-t684.htm Mike_P_in_Tucson I just got my Excel 20, and am having a problem finding how long a full charcoal basket will burn. That is, with the temperature set to stay at 225F Smoking - Low and Slow Tue, 09 Jun 2009 19:44:34 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/how-long-will-charcoal-last-in-an-excel-20-t684.htm#4778 http://proq.forumotion.com/smoking-low-and-slow-f3/how-long-will-charcoal-last-in-an-excel-20-t684.htm http://proq.forumotion.com/smoking-low-and-slow-f3/can-i-do-pulled-pork-in-6-hrs-t598.htm lipsmacking
well the title gives it away really, im realy liking the look of pulled pork and wanna give it a go i have a amigo ad can get 6hrs cookin safely so obviously depending on the size can you do pulled pork in 6 hrs.

just 1 more thing do u use a water pan or not



cheers al

mat]]> Smoking - Low and Slow Sun, 15 Mar 2009 18:30:22 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/can-i-do-pulled-pork-in-6-hrs-t598.htm#4313 http://proq.forumotion.com/smoking-low-and-slow-f3/can-i-do-pulled-pork-in-6-hrs-t598.htm http://proq.forumotion.com/smoking-low-and-slow-f3/beef-ribs-t678.htm Qjuju I got some beef ribs and put them on the smoker yesterday. They were tasty, but had a lot of shiners and correspondingly not a lot of meat. I used a pretty basic rub and cooked them on the ProQ without a water pan using lump and mesquite chunks. I made 2 sauces; a spicy red and a white a la Big Bob. I like horseradish on my beef, but the red was quite tasty too. I am looking forward to the next time as I will cut my own off a rib roast-- make steaks and ribs. Bom! The other fixin's ... Smoking - Low and Slow Sun, 07 Jun 2009 14:15:19 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/beef-ribs-t678.htm#4762 http://proq.forumotion.com/smoking-low-and-slow-f3/beef-ribs-t678.htm http://proq.forumotion.com/smoking-low-and-slow-f3/the-bacon-explosion-fattymy-version-t568.htm ILBBQS.com Hey Gang, Last weekend I fired up the Excel 20 for a double experiment. 1 - to try out the BBQ Guru temp control unit; and 2 - to try the 'Bacon Explosion' recipe that is sweeping the barbeque internet by storm. Here's the break down... The BBQ Guru worked well in maintaining the pit temp around 225*F. In order to use the BBQ Guru, all of the bottom vents must be closed so, 2 of the 3 vents were completely closed to begin with the 3rd vent remaining full open to accomodate the ... Smoking - Low and Slow Tue, 03 Feb 2009 22:57:23 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/the-bacon-explosion-fattymy-version-t568.htm#4075 http://proq.forumotion.com/smoking-low-and-slow-f3/the-bacon-explosion-fattymy-version-t568.htm http://proq.forumotion.com/smoking-low-and-slow-f3/27-hrs-in-the-making-t664.htm lipsmacking well i just go back from tenerife yesterday and first thing on my mind was get a bid marinading. so i made up some thai(ish) curry sauce and covered me bird in it for 24 hrs ive put it in the smoker i will let you know how it taste i cant wait after all that holiday grub im dying for something que'd mat Smoking - Low and Slow Wed, 27 May 2009 14:18:34 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/27-hrs-in-the-making-t664.htm#4720 http://proq.forumotion.com/smoking-low-and-slow-f3/27-hrs-in-the-making-t664.htm http://proq.forumotion.com/smoking-low-and-slow-f3/just-a-little-sunday-lunch-t649.htm lipsmacking -well ive decided to have a few family members round to try out my new skill lol, as you can see i got a silver side joint ( rubbed with salt,peper,oxo and a pinch of cayenne ). a rolled shoulder of pork with a home made honey & mustard with apple syrup and the chicken has red & green chilli,orange & lemon zest,garlic flakes,onion seeds, mixed herbs,cumin seeds,coriander, salt, pepper,celery salt and a bit of sugar just ready to go on the smoker will post fiished ... Smoking - Low and Slow Sun, 03 May 2009 11:05:07 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/just-a-little-sunday-lunch-t649.htm#4658 http://proq.forumotion.com/smoking-low-and-slow-f3/just-a-little-sunday-lunch-t649.htm http://proq.forumotion.com/smoking-low-and-slow-f3/derby-day-09-t650.htm Qjuju We have an annual party every Derby Day and here is a link to a few pics from yesterday. I havent figured out how to post images here from Picasa yet. http://picasaweb.google.com/2kgeek/Derby09?feat=directlink Most of the items were done on the E20 and it performed very well. I loaded it with 20 pounds of briqs and got over 12 hours out of the first burn. I reloaded with aobut half as much charcoal and it went for about 8 hours more. The pulled pork was very tasty and good times ... Smoking - Low and Slow Sun, 03 May 2009 13:09:30 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/derby-day-09-t650.htm#4661 http://proq.forumotion.com/smoking-low-and-slow-f3/derby-day-09-t650.htm http://proq.forumotion.com/smoking-low-and-slow-f3/well-at-last-here-they-are-t646.htm lipsmacking well my chicken is cooked and being eaten at an alarming rate lol, i promised you guys some pics so here they are , my first pics </A></A> and i must say that was the best tasting juciest chicken ive ever had yeahhhhh im hooked the seasoning i made me self not to certain measures just chucked it in salt, pepper, sugar, lemon zest, garlic flakes , chilli , mixed herbs and a small bit of thai spice. damn its good just going over shop to get another ... Smoking - Low and Slow Wed, 29 Apr 2009 19:40:18 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/well-at-last-here-they-are-t646.htm#4646 http://proq.forumotion.com/smoking-low-and-slow-f3/well-at-last-here-they-are-t646.htm http://proq.forumotion.com/smoking-low-and-slow-f3/mediterranean-stuffed-pork-tenderloin-t551.htm Novice Inspired by Don Marco & Roxy (thanks for the help), I thought I'd give the Pork Tenderloin a go today. I cut off the silver-skin & excess fat, slit it open & bashed it flat with a rolling pin. I got some pitted black olives, basil leaves, sun blush tomatoes & buffalo mozzarella & chopped them up. I put a layer of red pesto on the pork, added the basil & cheese mix & rolled it up in prosciutto ham (it was a bit full so I cheated & pinned it together with some ... Smoking - Low and Slow Sun, 18 Jan 2009 19:51:25 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/mediterranean-stuffed-pork-tenderloin-t551.htm#3969 http://proq.forumotion.com/smoking-low-and-slow-f3/mediterranean-stuffed-pork-tenderloin-t551.htm http://proq.forumotion.com/smoking-low-and-slow-f3/stuffed-bacon-wrapped-pork-tenderloin-2-ways-on-the-probbq-t111.htm Roxy Well I got me some pork tenderloin this week and could not wait for a day off to do up some BBQ. I did two different ways this time. The first was my mushroom wild rice stuffed version and the second one way a real winner. I cut out the tenderloin so it was nice and wide and spread a layer of pesto topped with some sun dried tomatoes, feta cheese, basil leaves and black olives... Both loins were wrapped in bacon.. Man, I love smoked bacon. Guess which ones is which.. ... Smoking - Low and Slow Fri, 15 Feb 2008 00:43:18 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/stuffed-bacon-wrapped-pork-tenderloin-2-ways-on-the-probbq-t111.htm#522 http://proq.forumotion.com/smoking-low-and-slow-f3/stuffed-bacon-wrapped-pork-tenderloin-2-ways-on-the-probbq-t111.htm http://proq.forumotion.com/smoking-low-and-slow-f3/a-little-sunday-ham-t630.htm Qjuju Sometimes life gives you just what you want... This Sunday was one of those days. I had been drooling over a recipe from another forum. We hadn't made plans for the weekend for a few reasons, kitchen remodel and no dining room table/chairs being the largest reasons, but that was soon to change. I was shaving Friday morning and the wife said... "Would you like to cook a ham and have some family over on Sunday?" Woo Hoo... would I ever?!?! I got just the recipe. Well that was what I ... Smoking - Low and Slow Mon, 13 Apr 2009 20:21:15 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/a-little-sunday-ham-t630.htm#4554 http://proq.forumotion.com/smoking-low-and-slow-f3/a-little-sunday-ham-t630.htm http://proq.forumotion.com/smoking-low-and-slow-f3/pulled-pork-overnight-cook-on-the-frontier-t627.htm Novice Last week I did the 'extra holes in the base' mod on the my Frontier (I just put in two extra holes each side rather than four). I downloaded a load of info on 'the correct way to cut a Pork Butt' - for my butcher (thanks for the info guys), & tonight I'm putting it on for an overnight cook! The butcher did a great job, but left a strip of skin on (I've sliced this off & will do some crackling later today), after trimming off all the excess fat it's a shade under 9lbs. I have also ... Smoking - Low and Slow Fri, 10 Apr 2009 12:35:44 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/pulled-pork-overnight-cook-on-the-frontier-t627.htm#4523 http://proq.forumotion.com/smoking-low-and-slow-f3/pulled-pork-overnight-cook-on-the-frontier-t627.htm http://proq.forumotion.com/smoking-low-and-slow-f3/e20-holding-temps-long-cooks-t629.htm steveheyes I did my first overnight cook on Thursday. I did two briskets, one just short of 5lb and one just over 5.5lb. The end result tasted great however the cook didn't go to plan and I think the meat would have been better if it hadn't taken 17 hours to hit 189f which is when I took it off because I was worried about it drying out. I started the cook at 11pm, this was when the meat went on. The cooker was sitting solid at 235f at 1am when I went to bed. I got up at four and it was ... Smoking - Low and Slow Sun, 12 Apr 2009 16:51:03 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/e20-holding-temps-long-cooks-t629.htm#4540 http://proq.forumotion.com/smoking-low-and-slow-f3/e20-holding-temps-long-cooks-t629.htm http://proq.forumotion.com/smoking-low-and-slow-f3/turkey-and-small-piglet-side-together-t628.htm Gunner Hey Everybody, I would like to do a 11lb turkey in my frontier along with a small piglet "side" The piglet "side" I guess that's what you call it (tenderloin ribs down to the belly, skin ON) is about 5-6 pounds. I would be treating the frontier like an oven for the turkey at 325ish (no water in pan) How will the piglet fair at these temps? Would like crisp skin on the piglet and turkey, only concern is dry out or tough pig cooking to hot and fast for turkeys ... Smoking - Low and Slow Fri, 10 Apr 2009 19:36:27 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/turkey-and-small-piglet-side-together-t628.htm#4526 http://proq.forumotion.com/smoking-low-and-slow-f3/turkey-and-small-piglet-side-together-t628.htm http://proq.forumotion.com/smoking-low-and-slow-f3/excel-20-first-smoke-hickory-smoked-chicken-t622.htm Qjuju Well... It has finally happened. The E20 got its first smoke and I must say right off the top that I am very pleased. There has been a bump or 2 getting here, but after a little perseverance, I am very excited about the unit and the way it performed and the possibility of sleep going forward. I wanted to do Hickory Smoked Chicken a la Big Bob Gibson and it turned out great. Some used the White Sauce, some used a store bought red sauce, some used both, and my wife just ate it without any ... Smoking - Low and Slow Tue, 07 Apr 2009 14:48:51 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/excel-20-first-smoke-hickory-smoked-chicken-t622.htm#4502 http://proq.forumotion.com/smoking-low-and-slow-f3/excel-20-first-smoke-hickory-smoked-chicken-t622.htm http://proq.forumotion.com/smoking-low-and-slow-f3/peking-glazed-lamb-t608.htm steveheyes Since deciding to get my smoker I've had an idea kicking around in my head to cook some lamb based on a dish my mum used to cook for me called Peking Braised Lamb. This was a child-hood favorite of mine and I wanted to see if I could get the flavour hit into some smoked lamb, but was a bit unsure if it would work. Anyhow, while following my other half round the supermarket on Friday I came across some cheap, half leg lamb joints that looked ok, I normally avoid special offer supermarket ... Smoking - Low and Slow Sun, 22 Mar 2009 17:38:12 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/peking-glazed-lamb-t608.htm#4382 http://proq.forumotion.com/smoking-low-and-slow-f3/peking-glazed-lamb-t608.htm http://proq.forumotion.com/smoking-low-and-slow-f3/slow-cooking-topside-of-beef-t581.htm Adam Hi All, Can anyone suggest how I should go about marinating and rubbing a piece of beef topside? I've been assuming it will go well with the same flavours as brisket so I have come up with this marinade: Ingredients: * 1 cup red wine vinegar * 1/2 cup olive oil * 1/4 cup Worcestershire sauce * 1/4 cup brown sugar * 4 cloves garlic, minced * 2 tablespoons paprika * 1 tablespoon kosher salt * 2 teaspoons black pepper but I am wondering ... Smoking - Low and Slow Sat, 21 Feb 2009 22:56:56 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/slow-cooking-topside-of-beef-t581.htm#4219 http://proq.forumotion.com/smoking-low-and-slow-f3/slow-cooking-topside-of-beef-t581.htm http://proq.forumotion.com/smoking-low-and-slow-f3/i-love-my-excel-20-long-t565.htm BowtieBill I now love my Excel 20. I struggled for a while getting good temps and burn times, but thanks to All Weather Griller, I now know why, and am now getting consistent 7+ hour burns, and high enough temps I have to throttle the dampers way down. The problem I had was trying to do a true Minion Method, dumping the hot coals directly over a basket of unlit. But after seeing a picture posted by AWG, I tried a similar method to his. Using some extruded coconut charcoal, and leaving the center of the ... Smoking - Low and Slow Mon, 02 Feb 2009 15:58:47 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/i-love-my-excel-20-long-t565.htm#4055 http://proq.forumotion.com/smoking-low-and-slow-f3/i-love-my-excel-20-long-t565.htm http://proq.forumotion.com/smoking-low-and-slow-f3/new-years-eve-bbq-t533.htm Shrike really. Big ass pork shoulder - been marinating all night in red wine and some other stuff - experimental. Should be OK. This will go all night and will be lunch tomorow - it is big, so I think 14 hours or 195 deg, then FTC and pull. Ribs for tonight - ETA 9:00pm. 3-2-1 method. ABT's on the top all sealed up and chugging along. ABT's are ready! Beer is cold! Crown Royal and Bacardi 151 is in the pantry, and there is wine in the fridge - Make a drink ... Smoking - Low and Slow Thu, 01 Jan 2009 00:20:14 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/new-years-eve-bbq-t533.htm#3825 http://proq.forumotion.com/smoking-low-and-slow-f3/new-years-eve-bbq-t533.htm http://proq.forumotion.com/smoking-low-and-slow-f3/ribs-eggsperiment-and-a-fattie-t528.htm Don Marco Howdy folks... I´ve put a slab of loin ribs, seasoned with Texasbbqrub "Texas wild" on the egg this morning. Had some spanish serrano ham on my breakfast bunt hat was more than 50 % fat - so i cut the fat off and laid in on top of my ribs to see what that nicely flavoured fatty goodness can do to baste them. I also made a quick fattie out of fine ground pork , some home made bbq rub and cheddar cheese. The ribs were fabulous. Flavour and juicyness were perfect, they ... Smoking - Low and Slow Mon, 22 Dec 2008 14:01:59 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/ribs-eggsperiment-and-a-fattie-t528.htm#3793 http://proq.forumotion.com/smoking-low-and-slow-f3/ribs-eggsperiment-and-a-fattie-t528.htm http://proq.forumotion.com/smoking-low-and-slow-f3/the-last-pp-for-this-yaer-t529.htm Caruso ... was delicious ps.: Merry Christmas & Happy New Year !!! Smoking - Low and Slow Tue, 23 Dec 2008 15:35:43 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/the-last-pp-for-this-yaer-t529.htm#3800 http://proq.forumotion.com/smoking-low-and-slow-f3/the-last-pp-for-this-yaer-t529.htm http://proq.forumotion.com/smoking-low-and-slow-f3/smoking-chicken-wings-on-the-excel-20-questions-t525.htm SmokIan Ok guys, thinking about doing a couple fatties, chicken wings and some sausages on my new Pro Q Excel 20. Have a few questions about the chicken wings as I have never tried smoking wings before. 1. What kind of rubs are good for chicken wings? looking for a spicy sweet type of deal... 2. If I am smoking around 250ish how long will these little guys take? 3. I am assuming they will not take as long as the fatties and I would like everything to be done at once so I am thinking of ... Smoking - Low and Slow Wed, 17 Dec 2008 01:08:13 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/smoking-chicken-wings-on-the-excel-20-questions-t525.htm#3767 http://proq.forumotion.com/smoking-low-and-slow-f3/smoking-chicken-wings-on-the-excel-20-questions-t525.htm http://proq.forumotion.com/smoking-low-and-slow-f3/thanksgiving-south-texas-style-t505.htm bigthirsty Wife says: "What do you want to do for Thanksgiving. There is only 2 of us plus the toddler" Well.. we'll just do a turkey roast with some ABT's and Moink balls and a fatty along with the turkey roast... I'm pretty sure they had ABT's and Moink balls and fatties at the first thanksgiving.. Smoking - Low and Slow Thu, 27 Nov 2008 14:29:09 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/thanksgiving-south-texas-style-t505.htm#3617 http://proq.forumotion.com/smoking-low-and-slow-f3/thanksgiving-south-texas-style-t505.htm http://proq.forumotion.com/smoking-low-and-slow-f3/moink-balls-abt-s-ribs-with-roxy-s-glaze-t519.htm Novice Seeing Don Marco's pic's of his Moink Balls, I was inspired to give them a go (thanks Don), I did some Ribs with Roxy's Glaze (my wife thinks they are the best yet) & some ABT's There are only two of us, so lots food food there, The Rib glaze is the best (thanks Roxy) all smoked over some plum wood, the moink balls fantastic & easy (I used Roxy's Rib glaze to coat them at the end part of the cook) but those ABT's are HOT HOT HOT, I mean, I can take really ... Smoking - Low and Slow Mon, 08 Dec 2008 09:55:45 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/moink-balls-abt-s-ribs-with-roxy-s-glaze-t519.htm#3712 http://proq.forumotion.com/smoking-low-and-slow-f3/moink-balls-abt-s-ribs-with-roxy-s-glaze-t519.htm http://proq.forumotion.com/smoking-low-and-slow-f3/wings-to-die-for-t513.htm Don Marco Howdy folks... I´ve just cooked the best wings i ever had - wow ! I rinsed them this morning and then put em in the fridge on a rack to drie them good. After about 6 hours i seasoned them with Texasbbqrub and EVOO and put em on the Primo that was smoking at 350 F with some cherry wood. About 45 minutes later i basted them with some Cherry Jalapeno Texas Pepper Jelly and about 5 Minutes later i took em off the grill. I´m still licking my fingers even though i finished dinner ... Smoking - Low and Slow Mon, 01 Dec 2008 15:47:13 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/wings-to-die-for-t513.htm#3669 http://proq.forumotion.com/smoking-low-and-slow-f3/wings-to-die-for-t513.htm http://proq.forumotion.com/smoking-low-and-slow-f3/tea-smoking-t515.htm Adam I'm posting this here rather than in the recipes section as it is a request for information rather that a recommendation. I'll probably try it over the weekend so if it comes out well it may end up graduating to the recipes section at a later date. Has anyone tried using tea as a source of smoke? It seems to be an Asian thing. Although generally it is done in a covered wok using a mixture of tea, rice and sugar to create the smoke (which sounds messy to say the least) I found this recipe ... Smoking - Low and Slow Tue, 02 Dec 2008 11:45:20 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/tea-smoking-t515.htm#3682 http://proq.forumotion.com/smoking-low-and-slow-f3/tea-smoking-t515.htm http://proq.forumotion.com/smoking-low-and-slow-f3/turkey-in-virginia-t509.htm MikeinVA This was a 12 # fresh, natural turkey, injected with Cajun Injectors Creole Butter the night before. The bird was seasoned with olive oil, salt, pepper and Taragon. Finished by stuffing with a cut-up granny smith apple I tried hard to get the smoker up over 300 and still have yet to figure that out. The water pan was foiled and empty. Need help there. I did have small amount of water in a drip pan in the lower stacker. It was done after 4 hours with smoker temps between 260 and 280*. ... Smoking - Low and Slow Sat, 29 Nov 2008 17:01:18 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/turkey-in-virginia-t509.htm#3645 http://proq.forumotion.com/smoking-low-and-slow-f3/turkey-in-virginia-t509.htm http://proq.forumotion.com/smoking-low-and-slow-f3/about-time-to-show-some-balls-t503.htm Don Marco MOINKballs that is... I hope youre not disappointed Cooked some Moinkballs again today. The storebought meatballs suck bigtime over here so off course i made em from scratch again : Ground beef, Texasbbqrub, Chipotles and Tabasco mixed together, rolled and wrapped in bacon. Then smoked on the Big Green Egg with some Cherry wood and dunked in a BBQ-Sauce, Honey, Jack Daniels and Tabasco mix when they became crispy. Wow ! Cheers, ... Smoking - Low and Slow Wed, 26 Nov 2008 16:22:28 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/about-time-to-show-some-balls-t503.htm#3610 http://proq.forumotion.com/smoking-low-and-slow-f3/about-time-to-show-some-balls-t503.htm http://proq.forumotion.com/smoking-low-and-slow-f3/cherry-smoked-cheeseburger-and-au-gratin-potatoes-t500.htm Don Marco Howdy folks... Heres todays dinner : Irish Angus Cheeseburger, grilled indirect on the egg at 375 F with some cherry wood for smoke. Topped with grilled Onion and Cheddar Cheese, and some au gratin potatoes as a side. Life is good ! DM Smoking - Low and Slow Mon, 24 Nov 2008 15:18:20 GMT http://proq.forumotion.com/smoking-low-and-slow-f3/cherry-smoked-cheeseburger-and-au-gratin-potatoes-t500.htm#3578 http://proq.forumotion.com/smoking-low-and-slow-f3/cherry-smoked-cheeseburger-and-au-gratin-potatoes-t500.htm