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

Product Information

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. Don’t use harsh chemical cleaners or sharp tools that may cause damage to the porcelain coating on your smoker

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. Open all the vents in the base. 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. Cleaning our smokers is pretty simple - all the parts are removeable and mostly porcelain coated or stainless steel. There are a variety of options for what to put into the water pan (if anything), and it really comes down to personal preference, so try a couple out and see what works for you. 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.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. 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. 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. After cleaning, allow your BBQ smoker & all parts to dry fully before re-assembling & covering, then store somewhere dry like a shed or under a shelter. This will reduce mould build-up in long periods without use. 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 same temperatures can be achieved without water in the pan. If you prefer not to use water, see the Waterpan Theory section for options on dry baffles. 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). Line your pan on the inside with strong aluminium foil and fill half way with clean sand, ideally use play sand but a washed builders sand will also work, foil over the top of the sand to help with clean up. Per-band mid/side or left/right processing, so you can EQ the mid, side, left or right signals separately 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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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. Roasting on a BBQ is a fantastic way to cook anything you’d normally cook indoors. Try pies, large cuts of meat or even desserts! Open all the vents in the base, 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. 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.

If you are using water in the water pan, your BBQ smoker won’t run any hotter than 110°C/225°F. The water in the pan will act as a heat sink, so as long as there is water in the pan, it will keep the temperature around 110°C/225°F. 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. 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.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. Put your chimney starter above the fire lighters, fill with good quality lumpwood charcoal or briquettes and give it 10-15 minutes to get going. 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. It’s best to clean the grills as soon as possible after cooking, this makes it much easier to remove any burnt on food. 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!