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Pro Q Frontier. I have the Rodeo kettle too, but there's a 'lip' running around the top of that one so the rotissierie attachments don't fit (unless I'm mistaken). I did try a drip tray, but I wanted to move the charcoal underneath to get things going – the fact you can't use this particular rotisserie with the lid on meant it took a very long time to get some colour. I'll try it again and use more charcoal next time.

Tried roasting a chicken on my Pro Q with the rotisserie attachment. Was a slightly frustrating experience, trying to get the chicken central/balanced so that the spit didn't keep falling out of the motor (this happened 3-4 times, gradually). Getting enough heat without too many flare-ups was tricky, too! Had to finish off in the oven in the end, but flavour was good.

Arrived last week, and assembled last night. Seems pretty sturdy/robust, and I like the little touches such as the lid cradle and eyelets.

Coming soon Curious to know the RRP in the UK...

That sounds like a great gig! What was the overall standard like? Was it a wide range, or all pretty good?

Am cooking ribs at the weekend and a reverse-seared côte de boeuf. Does it make any difference if one is on the top layer of the Frontier and the other the next layer down? Have only ever cooked on the top layer before.

Interesting! You mean, it should have been smoked/cooked a little longer?

- yes, spritzed 2-3 times while the flat was on the smoker (just water, and not until 2hrs to allow bark to form) - also spritzed the paper before wrapping the brisket. - I have a water pan (ProQ Frontier), but I fill it with sand, not water - Yep, is a fan oven The piece of meat did look incredibly lean indeed, so as you say, maybe it was just unlucky. It will not go to waste, though!

Hello, Am keen to get some views on why my brisket has turned out so dry. It was a 3kg piece of flat, smoked (in total) for 8-9hrs, with a probe in at all times. Smoker was around 250F the whole time. Once it hit 175F I wrapped it in butcher paper, then as the heat was dropping off from the smoker, I gave it 60 mins in the oven at 180C. It was then rested for 45 minutes, loosely in the paper. Internal temps were 190-195, and the toothpick test worked - consistency was soft. A couple of end slices where the meat was a little fattier were great, but the more I sliced, the drier it became. I can rescue it, and make chilli etc with it, but it's a shame that the end results weren't great. Not sure what I'm doing wrong - maybe I should just stick to using the point instead, if it's fattier/more forgiving? Or is it just very difficult to smoke a small piece of brisket well? Any advice gratefully received!

They were very good. Cooked well, and still with a bit of chew. I gave them a lick of Frank's at the end, then let it set. Thanks to @Justinfor sharing the recipe 🙂

Justin, am trying this recipe today - will report back!

Wow, I looked on here yesterday and saw endless spammy stuff. Thank you to the mods/admins for clearing it all up 😃

I use sand, too, in my ProQ Frontier. I do need to empty it out and refill, as it's like a big block of burnt sand now (!), but when I originally used water, the constant topping-up was a pain. Sand seems to work fine, however.

Ah, interesting - you wrap them from the word go? I must try that. I've done beef short ribs a few times and they've always turned out well, but have never nailed pork ribs.

Smoked some baby backs over lumpwood and hickory and maple chunks. V tasty but a touch dry. Served with roasted corn and potato salad.