First cook in the new ProBBQ frontier

Roxy Thu Nov 15, 2007 4:27 pm

Well I fired up the new ProBBQ yesterday after a short 1 beer assemble. All the pieces were there and I had several left over nuts and bolts which is a plus. The unit is more complicated than the WSM to essemble but that is due to the latches that connect the sections.

The base unit.

First cook in the new ProBBQ frontier 100_1325

First cook in the new ProBBQ frontier 100_1325

The first stacker attached with water pan and grill in place.

First cook in the new ProBBQ frontier 100_1326

First cook in the new ProBBQ frontier 100_1332

Second stackerand grill in place and locked down.

First cook in the new ProBBQ frontier 100_1327

First cook in the new ProBBQ frontier 100_1334

Third stacker and grill in place and looking good.

First cook in the new ProBBQ frontier 100_1328

First cook in the new ProBBQ frontier 100_1335

The lid in place and ready to be fired up.

First cook in the new ProBBQ frontier 100_1329

First cook in the new ProBBQ frontier 100_1338

One nice feature the cooker has are some hanging racks attached to the lid. These will enable you to hang racks of ribs or fillets of fish. No more bending ribs or racks with this unit.

First cook in the new ProBBQ frontier 100_1341

First cook in the new ProBBQ frontier 100_1341

I used brickettes for the first run as I wanted to see how they held temps compared to lump charcoal. I used the minion method as well so I could get some idea of the amount of time I can get from a load of brickettes.

First cook in the new ProBBQ frontier 100_1345

First cook in the new ProBBQ frontier 100_1345

After about 4 hours of the unit being fired up I added a bunch of seasoned chicken thighs along with a few potatoes and some Atomic Bowinkle Turds (ABT's) for supper.

First cook in the new ProBBQ frontier 100_1346

First cook in the new ProBBQ frontier 100_1346

First cook in the new ProBBQ frontier 100_1348

My first supper on the ProBBQ and it was darn good.

First cook in the new ProBBQ frontier 100_1351

The unit held temp average temps of 195 to 205 for about 9 hours on the original load of briquettes, not perfect for chicken IMO, but it was excellent for the ABT's. With the air intake wide open I was unable to attain any higher temps with the recomended set up.

Over all I am very pleased with this new cooker, I like being able to remove part of the cooker to get at the food that needs tending with ease. Also the water pan easily held 2 allons of water with no need to refill it during the 9 hours it was fired up.

Using Cowboy lump charcoal I was able to get the temps into the 235 to 250 range with ease.

The addition of a second bottom vent has solved any of the problems I had with cooking temp.

Ozz Mon Mar 17, 2008 5:49 pm

Are those Kingsford briquettes??? Suspect

Roxy, you mentioned a second vent on the bottom??

Mine has only one vent. Is yours an add-on or was it built with a second vent?

I noticed too that although the temp was stable at 225'F the other day, I couldn't get it any higher. A second vent would help.

Don Marco Mon Mar 17, 2008 6:20 pm

Nice Pics Roxy.
How many beers "long" did the setup take ? Very Happy

I have recently modified a friends frontier with two other vents.
Bought the wsm vents from weber and drilled the holes with a step drill.
That improves the performance really a lot.

DM

Ozz Tue Mar 18, 2008 5:24 am

Interesting...I'll do it! What a Face

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First cook in the new ProBBQ frontier

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