Stevie Black

Hi mate, what fuel do you use in yours.

Cheers markie

...btw, what charcoal do you use in it?

Im sure my first go will be be rubbish... but lets see

Hey Simon... Im going to give the ProQ a go . I did look at the ceramic units but liked the ProQ design

Ok, I’ll go look , thanks

Hello Ice... I’m favouring the ProQ over the WSM at the minute, as it looks better engineered than the WSM and also seems more versatile (not that versatility is a requirement) Sorry for being thick, but Im missing the point re the dizzy code...🤔

Hello all, Im a newbie so looking for some advice and opinions. I want to do long and low smokes and my offset needs too much babysitting to make it behave, so I have been looking at an alternative such as a Weber Smokey Mountain, ProQ or some sort of egg. I don’t really need it to be multifunctional, I would be happy just for it to produce good ribs and roasts etc. Cheers guys

Cheers mate

So, after 7 hours smoking a rack of ribs I finally (almost) cracked it.. here are the highlights.. the plate mod (to create a baffle plate) stopped the meat from burning, but I used a lot of fuel to try to keep the grate above 225f i used about 5kg of Weber briquettes For the smoking, I used half a box of wood (about 4kg). I think a lot of the heat went straight up the flue... I may mod the flue and extend along the inside to almost creat a reverse flow arrangement the analogue temp’ gauges read almost 20f higher than the digi (I checked the digi by putting both sensors in boiling water and it read 211f on both probes) the ribs I cooked tasted really nice, but I defo picked the wrong type ( going to get proper baby back next time) I need to find some better charcoal for long smoking sessions i need to find a wood supplier (currently buying boxes of wood from Amazon at £20 box...). So, a sort of success, but I was bascialy chained to the smoker all day monitoring temperature, smoke quality etc. I am now considering a Weber Mountain Smoker as I think this will be better suited to cooking small amounts (and seems less labour intensive than my offset)

Just covered them in some brown sugar and honey and wrapped them in foil with a bit of unsalted butter and apple juice. Theyre now back on for a coup,e of hours..

Yep, looks like the plate was the answer. Got some ribs on and they look great. Going to take them off in about 30 mins and wrap them for the two hour bit of the cook - I'll post some pics then

Just took some pics

Update... been going for about an hour now. Temperature is more stable and quite even across the grill, although I'm barely getting over 210f at the minute.. just sprayed ribs, no sign of burning... I’ll play with dampers and fuel to try to reach 220/230..

Ive got probes in now. gonna heat it up slowly. I will add that chunk of wood in the picture at some point...