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

Product Information

Improve fuel efficiency by starting with all 4 vents open and just closing off one of the bottom vents once you’ve reached your desired temperature.

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. Don’t use harsh chemical cleaners or sharp tools that may cause damage to the porcelain coating on your 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. 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!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. Ideally you should be aiming for less smoke over a longer time, this will avoid acrid flavours and give you better results. When you’re finished cooking, you can put out the fire by putting the lid on and closing all 4 vents on the smoker – you can reuse the charcoal that’s left for your next cook. The classic American BBQ setup, perfect for cooking cuts like pork shoulder, brisket & ribs low’n slow style. This method allows meat to become perfectly tender and some real smoky flavours to develop. 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!

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.Place your prepared bird on the grill of your BBQ, pop the lid on, and add a couple of fist sized chunks of wood. Once you see flames coming out the top of the chimney and your coals are turning white, carefully pour your lit fuel into the centre of the charcoal basket using some good quality BBQ mitts.

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).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. 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. 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.