Mack

Link is now sorted! https://www.macsbbq.com/accessories/proq-rotisserie-kit

Soz! Technical glitch. Will sort it out tomorrow morning.

Phil, it's pretty much the same as any rotisserie with a capacity of around 3-4 Kg

Frontier Kits now in stock! https://www.macsbbq.com/accessories/proq-rotisserie-kit. Don't forget you can still use the code WOODSMOKE19 for a 10% discount.

https://www.facebook.com/groups/smartfireowners/ Just a heads up... While we will try to answer all your queries on the forum, sometimes it may take a little longer than expected. The Smartfire Facebook Owners Page is full of info and also has a good following of helpful and friendly people, who might have experienced the same, or similar issues you have setting up, or running the Smartfire. Ian

Use WOODSMOKE19 in the checkout on www.macsbbq.com for a 10% discount on orders over £50.00

Use WOODSMOKE19 in the checkout on www.macsbbq.com for a 10% discount on orders over £50.00

😎 No worries! I learnt by experience

Best method is... Light your fire in the base, place the waterpan in the stacker, then lift the whole stacker by the side handles and place this on to the base.

Yes they are fine for use in ceramics... You're right the major reason people advise against briquettes in ceramic is the issue caused by ash which clogs airflow. If your getting ash from briquettes this means that the manufacturer has used fillers (could be just about anything, including cement 🙄) Our briquettes are 99.999% coconut with a very small percent being a natural binder. This does make them a bit more difficult to light, but we've discovered that being square is not a bad thing 😁 https://www.dropbox.com/s/g8799662iewy6w2/Lighting ProQ Cocoshell Briquettes.mp4?dl=0 (Hope the link works, we're working on editing a proper version which we'll upload to our YouTube channel).

They're different sizes, the 3kg packs have smaller cubes. There's no difference to how the 2 versions operate, so this shouldn't be a factor.

Pretty similar results with sand, Play sand is available at most garden centres, or big box stores (B&Q, Homebase).

With sand in the water pan it'll naturally settle at around 300F. Using sand means more attention on bottom vent settings (water will have the unit running at around 220-250F) with the bottom vent settings not making much of a difference), so try with them all just cracked open slightly to start with, the top vent around 1/2 open (if you close the top vent this will disrupt the airflow and your fire will probably die). I used water for many years, as this is the easiest form of control, I only started using sand around 18 months ago.

Sotv, it looks to me like you haven't got enough of the charcoal going to start with. Also I would have put the lit charcoal right near where the air comes in from the SF (hard to tell, but from what I can make out you've got it on the opposite side). You may have a bad batch of Lumpwood, or it's got too much moisture in it, this can happen when it's been sitting around for quite a while, either at your home, or in the shop you bought it from.

Welcome to the ProQ Family Guitarbloke! Good quality briquettes give a more consistent burn due to their uniform shape and lumpwood can have spikes in temperature due to it being inconsistent in size. Be warned that with all types of fuel, there are good and bad versions... we've noticed quite a few brands of coconut charcoal now available, unfortunately they're not all made the same. If after a burn, you're left with loads of ash, this is usually an indication that the manufacturer has used fillers (which can be just about anything) to bulk up the product. Chuck on an Chook for your first run, but bear in mind that this is "Low n Slow", so expect it to take around 3.5 hours. Also with chicken the smoke reacts with the flash to produce a pink colouring near the bone which people often mistake for the meat being uncooked. Get yourself a good quality digital probe thermometer, as this is the best way of determining whether or not food is done. Looking forward to seeing how you get on. Ian