Hi, new member.
Just fired up my ProQ first time this morning. 2 portions of salmon and a block of cheddar.
This was set up in my 18" WSM. after a few attempts to get her lit, the dust, with a micro torch, we're away. Smoked for a "few inches" and went out. Now, the WSM is placed outside the kitchen door, under a clear, shed type, perspex roof. Temps are hovering above zero c. Dust kept going out. Panic sets in. Took the smoked out and thumb pressured the dust down to compact it slightly. This the way to do it?
Then packed it in. Cleaned up my "Weber Go Anywhere" BBQ and placed the ProQ in this and brought it indoors and relit.
Is the ambient temperature outside, near zero, putting it out?
I have bottom vents open sufficiently on WSM and now, the portable BBQ.