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I said exactly the same thing to her - it took 7 days to arrive, not the 3-5 they promised. But it wasn't their fault - they were let down by the company that supplies the smokers who basically bullshitted them that it was on its way. They did everything they could to fix it, and my smoker arrived on the Saturday, at lunchtime, so I fired it up to season it, then cooked on it a day or two later 😀 Hope your one turns up soon.

I ordered my Frontier Elite from Hotsmoked a few weeks ago. It was the new one with the cool-touch handles etc Hotsmoked were really good - my order said 'dispatched' for days but didn't update, so I called them and they were great. I was keen to get it before May bank holiday, and the woman I spoke to said there'd been a delay from the supplier, and assured me that if it didn't turn up, she'd personally drive to the warehouse and sort it. Excellent customer service. I ordered the smoking kit, which comes with the ProQ CSG and some dust/chips.

I watched all of them in one go. Fascinating, and made me want to barbecue so much! Has anyone on the forum ever been to Franklin BBQ?

Having my first crack at smoking cheese in my ProQ Frontier. Coming up to 3hrs, which I think will be plenty. Had a taste 30mins ago and was delicious! Will follow advice on here and Ieave for a short while before vac-packing. This forum has been incredibly useful. I now own a vac-packer, and it was only 20 quid or so -it's the Cooks Essentials one that I think Justin uses. Had never thought of buying one before but am sure it will be a v useful purchase. Once the cheese is packed, I need to leave it for minimum 2-3 wks, right?

Yes, he's the guv'nor! I know he's a firm believer in simple rubs – I saw a brisket video of his where he just uses salt and A LOT of black pepper. Seems such a cool guy. Doesn't take himself seriously and clearly knows way more than his easy-going persona lets on 😎

Very good point, thank you! I didn't realise they were as straightforward as that – I'd always assumed that rubs had a few secret ingredients that would be hard to replicate at home. Very useful video – thanks for sharing 🙂

Hello, I've been looking to buy a few rubs and sauces, but it's very difficult to know where to start. Almost all the ones I've seen claim to have won countless awards/trophies, but there's very little to go on. And most of them seem to say "Great with beef/pork/chicken/fish" which isn't very helpful! The ones I've already bought are: Bad Byron's Butt Rub Sauce Shop South Carolina BBQ Sauce Butcher BBQ Liquid Brisket Injection The rub and the sauce are great. The sauce, in particular, has a nice piquant vinegar thing going on. I'm not a huge fan of overly sweet sauces – I prefer some heat (not loads) and something sharp and piquant (I always have chimichurri on steak, for example, not blue-cheese or creamy sauces). Are there any others people would recommend? I was on bbq gourmet and they have dozens of options, so would be great to narrow this down. All advice welcomed!

Thanks, Phil.

Excellent advice, thank you, everyone. What are the benefits (and drawbacks) of using sand in the waterpan as opposed to water? I thought that a full water pan helps to regulate temperature - does it also keep the meat moist?

Hello! I thought I should get it at 275˚, at least for a few hours, but it wouldn't go above 225˚, and hovered between 200-225 after 4hrs or so. Was on for 7hrs in total, but I guess it needed another 3-4 easily. But I put nowhere near enough briquettes in to start with, which would explain things. And if the water pan was too full, would that affect it? I used cold water, too, rather than hot (probably another rookie error). Thanks for tip re dust!

Hi everyone, I'm Stu from Berkhamsted. I bought my first-ever smoker this weekend – a ProQ Frontier Elite –and have been getting stuck in! Seasoned it on Saturday, then tried slow-cook pork shoulder yesterday. Didn't start with enough fuel, as struggled to get beyond 225˚, even with all vents open – a lesson learned! Bought a cold smoke generator, too, as I fancy doing some smoked salmon and a few other bits. I've watched plenty of stuff online, from the likes of Baby Back Maniac and Aaron Franklin, and the amazingribs website – I clearly have a lot to learn, but I can't wait to get stuck in! Thanks, Stu.