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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.

12 hours ago, negolien said:

Seems a little bit low to be that tender honestly most dry cooks are not cooked long enough, it's a weird paradox.

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

5 minutes ago, U can do that again said:

Did you spritz before wrapping? Did you spritz paper before wrapping? Reason I ask is that have found need to increase spritzing with the flat. Also use a water pan. Is it a fan assisted oven as this may have an effect, must confess never finished any BBQ in the oven so have no basis for this theory. Having done all this have had really moist flats but also comparatively dry flats. The other variable is animal itself,  some steaks are really moist others can be really tough cooked at the same time bought from same butcher same time.... Maybe a reason to have another go .....

 

- 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 🙂

On 2/26/2023 at 9:05 PM, Justin said:

Weber recipe. Ok to share as it is on their website as a recipe too

 

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 😃

On 3/6/2023 at 6:01 PM, Justin said:

Choices. I think design can be improved hence sand no refilling

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.

14 minutes ago, Justin said:

Maybe a bit overdone equals bit dry but live and learn for the perfect ribs. I did some the other day. Apple juice and double wrapped foil tight from start and then open up for last half hour. They were very nice even with out a sauce

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. 

I generally use Weber briquettes rather than lumpwood, but I've seen a few links to 'superior' charcoal brands, but I have no idea if they're actually better.

- Woodsmith

- Whittle & Flame

- Alderline

I gather that lumpwood burns hotter than briquettes, but is one type better than the other? Am keen to try a couple of different brands, but don't want to pay through the nose for something that isn't noticeably better.

Thanks for any advice.

A friend of mine makes amazing chilli jam with nagas and lemon drop chillis.

Does anyone have any great recipes they can share? I have a Trinity chilli plant in the garden which is (finally) starting to bear fruit…

Another vote for Smokewood Shack - v good service. They usually have a 10% discount code if you look on their site (or maybe just ask them!)

Smoked some more short ribs at the weekend. 

Took 8 hrs in the Pro-Q, with some maple and whisky-oak chunks. The charcoal burned out so finished in the oven for 1hr. Very happy with the result. 

They turned out very well. Smoked for 6-6.5hrs with no wrapping or spritzing, then rested for 1hr.

I should have trimmed them beforehand, but the texture and flavour was good! 

9 minutes ago, Wade said:

It all depends on your cooking method and the amount of fat on the meat. If you are using the 3-2-1 method for your ribs then they will not need sprizing or mopping though if you are cooking them straight then you may need to spritz/mop a couple of times. 

You don't want your ribs to dry out however they usually have plenty of fat attached and effectively self bast. Also any sauce applied will add moisture too. With the 3-2-1 method, for the "2" part they are wrapped in foil and so they steam in their own juices and little or no moisture is lost.

Thanks, Wade.

Is it essential?

I've seen a few articles saying it is, and just as many saying it isn't!

Got a rack of St Louis ribs on the smoker now, and am tempted to leave them as they are to see how they turn out.

Some articles say it's essential to keep the ribs moist; others say you end up washing the rub off or diluting the flavour.

Any advice appreciated 🙂

Welcome, Annie!

I joined this forum a year ago – the knowledge people have shared with me is incredible. 

is now available to watch free online:

https://www.youtube.com/channel/UCpiSVY897-kwYxnK6HYX-Jw

(I think it cost a fair bit when it was first released?)

I ordered some meat from John Davidsons on the advice of forumers here.

Very impressed so far. Slow-cooked some beef cheeks for 5-6 hrs and they were superb.

Last night, cooked some of their Argentine 'gordito' sausages - big and chunky with plenty of spice.

Got a big pork butt in the freezer and a couple of their Denver steaks. Looking forward to all of it!