Have been BBQing and hot smoking for a few years. Recently changed my cheap budget rusty off-set smoker for a ProQ. Bought the plancha and cold smoker accessories.
Have hot smoked whole chickens, pork shoulder and salmon so far with it. Used the cold smoker to smoke cheese and butter. Pleased with the results.
Not used the plancha yet. Seasoning it as I type.
Pleased with the ProQ. It seems well insulated which means it's probably safe to use in my outdoor lean to kitchen which is open sided but has an acrylic roof. This opens up the possibility of year round use.
Also have a bradley stove top smoker which I've used for hot smoked salmon.
