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

£159.5£319.00Clearance
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About this deal

Using the best features from different BBQ fuels can be advantageous, for example, you can light some lumpwood (faster lighting) and then add Cocoshell Briquettes as the main fuel for the fire (longer burn time). A stunning Moroccan style recipe inspired by Berber&Q, this incredible smoky roasted cauliflower will really wow your guests.

Place your prepared bird on the grill of your BBQ, pop the lid on, and add a couple of fist sized chunks of wood. After the 40 minutes test the internal temperature of the cauliflower with a probe thermometer, you’re aiming for 152°F/67°C – this will ensure the cauliflower is cooked but not too soft. If it’s not quite there, replace the lid and cook until done and if you prefer it softer, cook for a little longer. Always open your bottom vents when lighting a fire, this will ensure the fire has as much oxygen as possible, and will reduce the smoke created. Take an empty, dry, clean water pan and cover over with heavy duty aluminium foil – this helps a lot with clean up and stops drips from burning onto the pan.

Once your charcoal or briquettes are caught nicely and your smoker is assembled, you can start to adjust the vents. Closing the vents will reduce air into the fire, and slow the burn of the fuel, reducing the temperature. Open all the vents in the base. Take 2-3 fire lighters (or a couple sheets of scrunched up newspaper), place them in the charcoal basket light them. Dry deflector methods are simple to set up but might require a little more attention as it’s possible for the temperature to overshoot. With a dry baffle, the temperature is controlled using the vents to regulate airflow to the fire. Adjust your vents slowly, a little tweak can have a big effect. Once you set your vents wait 10 minutes to see a true adjusted temperature.

We highly recommend our ProQ Cocoshell Briquettes which are an all-natural, high-performance fuel suitable for all outdoor cooking. The quality of available briquettes can vary hugely, which can lead to varying results depending on brand. The same applies to lumpwood charcoal, we’d avoid anything that’s labelled “instant light” due to the accelerant chemicals used. Take 2-3 fire lighters (or a couple sheets of scrunched up newspaper), place them in the base of the BBQ beneath the charcoal basket & light them. Open all the vents in the base. Move the cauliflower onto a serving dish, then pour the yoghurt sauce over it and sprinkle with pomegranate seeds (optional) for a beautiful pop of colour & enjoy! Gorgeous Retina interface with large interactive EQ display, multi-band selection and editing for maximum ease of use and efficiency The water pan is the real secret to stable temperatures in your BBQ smoker, you can get several hours of consistent cooking time with the waterpan in & the vents set right.

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The top vent acts as a brake to the airflow, closing it will slow the movement of air through the smoker, and reduce temperature drastically.

Lumpwood charcoal comes in various forms, but for BBQ, we recommend “restaurant grade”. These usually come in bigger chunks that give you a better & more consistent burn. Avoid anything that’s labelled “instant light”, as these fuels are impregnated with accelerants like paraffin and other chemicals that can taint the flavour of your food. Soak up fat left on top of the foil after each cook, burning fat doesn’t smell great and if it builds up this can cause a fat fire. This unit is designed for outdoor use only. Do not use inside homes, vehicles, tents or enclosed spaces. Burning charcoal without adequate ventilation can cause fires, serious illness, injury or death. Extreme CPU optimization: Pro-Q 3 uses very little CPU and memory, so you can use hundreds of instances in a session EQ Match feature to automatically match the spectrum of another Pro-Q 3 instance or an external signal

Putting It Together

One of the main upsides of these methods is you can achieve a greater range of temperatures - they can be used for both ‘hot’n fast’ or ‘low’n slow’. You also don’t have to worry about the water evaporating from the pan. Remove a few of the outer leaves of the cauliflower & trim the stalk with a knife – you want to level it off so the cauliflower will sit flat on the grill. The only assembly required with your smoker is to attach the legs, follow these easy steps to attach them properly.

Burning charcoal creates carbon monoxide, which has no odour. Extinguish coals and ash after use and close all vents before leaving the smoker unattended. Even a smouldering fire can create carbon monoxide.Once these are lined up and both threads have caught, use your screwdriver to tighten them so there is no movement in the leg. Try not to overtighten as this can damage the porcelain. Repeat these steps for the other 2 legs. Once your fire is completely out (pop some BBQ mitts on just in case), give the basket a shake to get rid of ash & loose coals, set aside. Empty the base out into an ash bin. You can use a brush to remove any ash in the base of the smoker, then wipe down the outside with some warm water & a soft cloth. Leave to air dry or use a dish towel. Do not leave the smoker unattended and keep children and pets away from the unit at all times. Use common sense and caution when using this smoker. Using good quality lumpwood charcoal or briquettes is the key to a good fire. We recommend our premium Cocoshell Briquettes, restaurant grade lumpwood charcoal, or a combination of the two.

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