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.

This compact BBQ smoker will have you grilling and roasting with confidence in no time, all year round. Get ready to be inspired and unleash your BBQ cuisine creativity, easily catering for large families and BBQ parties. The ProQ Excel is a firm favourite with professional chefs and BBQ competition teams. If you don’t have a temperature probe, you can take a sausage off the grill & cut it in half, it should be firm & juicy, and the colour should be brown all the way through. It shouldn’t be soft and there should be no pinkness in the centre. When it comes to cold smoking, our patented ProQ Artisan Cold Smoke Generator is a great addition to a commercial kitchen. With a burn time of up to 16 hours, it is perfect for smoking large quantities of food.

Choosing Your Fuel

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.

The only assembly required with your smoker is to attach the legs, follow these easy steps to attach them properly. 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 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. Grilling is a timeless method of cooking – just food & fire. It’s defined really by direct heat as there is no baffle or barrier between the fire & the food.

What's In the Box?

Light your fire using one of the fire lighting methods we described above, adding unlit fuel to top up the charcoal basket & open all the vents in the base of the smoker.

Once you see flames and your coals are turning white, top up your charcoal basket with unlit fuel & give the fire 10 more minutes to catch before setting up the smoker to cook. Once you see flames and your coals are turning white, top up your charcoal basket with unlit fuel & give the fire 5 more minutes to catch before setting up the smoker to cook. 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.Improve fuel efficiency by starting with all 4 vents open and just closing off the bottom vent below the door once you’ve reached your desired temperature - this will also give you longer smoke from your wood chunks. 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. It’s best to clean the grills as soon as possible after cooking, this makes it much easier to remove any burnt on food. Put the pork into a food safe bag and seal well - removing as much air as you can. Place the bag on a food safe tray and place in the fridge on the bottom shelf. Its a good idea to write the date on the bag with a marker pen. Step 4 BBQ-Roasting is a game changer, you can cook anything you’d normally cook in the oven on our smokers but with the added flavour of cooking over a fire.

Starting simple, delicious sausages are a great way to get a first cook under your belt and start to understand how your smoker works.Spritz your meat with water or fruit juice to introduce moisture to the meat cook chamber, this can be done as often as every half hour. The 3 vents in the base are the intake for fresh air to fuel the fire, when starting the fire, we recommend you open them all to ensure your fire has enough oxygen to get started. Use the lid when grilling – this helps to keep the fire under control, adds convectional heat for even cooking and will reduce any flare-ups. Do not use instant lighting charcoal, or flammable liquids to light the smoker. We recommend using a chimney starter with natural lumpwood charcoal or high quality charcoal briquettes.