Wilf

Evening all hope ya well.... I've been playing with my pro Q and doing a fair bit of cooking since having it but I have stopped using wood. Reason being is it keeps catching fire. I set up my Pro Q cut 2 of the air ports shut and leave one open about a pencil width but the wood still bursts in to flames. I fill the Warter bowl and use the minion method for the coals and drop a chunk of wood on the edge so on the unlit coals. Bring up to temp and then drop the meat on, but every time the coals light up so does the wood. Even using wood chips wrapped in foil.. What am I doing wrong or what do I need to do... I was under the impression that if there was heavy air flow the wood, would catch fire..but with the vents shut down this should prevent this.

This wife picked up a bag from Morrisons the other day for 3 quid cos the bag was split.. Any one used them for smoking.. Are they any good?

Yes very much so... But I do know one thing..... I never want to eat again.

English mustard... Is there any other lol..

Well for a proper 1st crack I'm happy... Just hope it tastes good lol

Pulled pork with home made bbq sauce Mustard and garlic chicken BBQ mixed beans And for pudding Ribs..

Came out really well.. I didn't take a pick unfortunately. The only issue I had was I over smoked it.. The wife and kids loved it but it was too much for me. As I am using the wood chips that came with the smoker I put 2 fist fulls in when it got up to temp. And stuck the meat in. I was thinking I should let the Thomas the tank engine smoke die down first then add the meat.. I did try using a smoke box but in my thinking reduced the amount of coals I could have in the basket. I just need to figure out about how much to add and when to add it. Or would you suggest lump wood is better. And do you add that right away while bringing up to temp... Besides that for 1st attempt I was happy.. Trying chicken at the moment.. And got to temp, put 2 hand full of chips, waited for the thick white smoke to die Down and stuck the bird on.. Now sat in the sun feet up watching the wife cut the grass hahaha...

There's some work gone in to that... Good build NB

well got my 1st attempt in since 11am... Pork shoulder. pro q sitting at 240 but damn pork has been sat at 156 for about 2.5 hours..... didn't think it would stall for that long so looks like the wife has to cook tea before we go to the cinema.. lol gonna wrap it in foil and leave it going see what its like later.

I was thinking of starting with a chicken and a small pork shoulder joint from the local tesco's just for a play.. and from reading on here i take it you bring up to temp before dropping on the meat.. ill let you know how it goes... good or bad

That's everything ordered and will be here tomorrow and looking at the weather its gonna be a good weekend.... So who wants to come and cook for me and show me how its done... ???? 😂 thank you all you have been a great help. Wilf

Fantastic thank you.. Can't see the link though

I think I'm gonna go for this one.. Its the same pro q but as a starter set up.. For the extra it looks like a good deal https://www.souschef.co.uk/products/the-everything-hot-smoking-kit?variant=16896855310394

Thanks for that I do like the look for the pro Q. I'm a big believer in if I'm going to get somthing I'd rather spend a bit mire on somthing that's going to last rather than having to change/upgrade at a later date. Just on a side note what sort of thermometer would you recommend? Sorry for all the questions and I realy appreciate the advice. Once I have somthing in my head I have to find out as much as I can lol

Hahaha well at the moment it's realy not helping my OCD lmao.. Thanks all.