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

Ice, you'll need to tighten the controller vent, so that it doesn't slip. Phlashster I find it works better on the lower vent holes. It has a tab for those occasions when you've not got a SF attached and still want some control either to let air in, or close it off.

Not sure how to upload short videos, as I have some that show my method of lighting the ProQ Cocoshell, but I'll try and remember to take some pics next time. I'd suggest doing a dry run (no food) just to see if everything I've suggested works. I think the SF was a bit confused by air coming in from other areas

Let the SF do the work from the start, set up minion method and the other 2 vents closed. I doubt charcoal is the issue, but if Lumpwood has been sitting for some time it does absorb moisture. usually the fan will ramp up to about 30F before the desired/ set temp (100%) then back off until it reaches the desired temp. Looking at the graph it appears that there were a few times the lid was opened, try to avoid opening the lid until it's got up to temp. Great! That's often my problem as I run several different types of smoker and forget to change the setting. That should be fine. The more sand in the pan will just increase the time it takes to get up to temp. I run mine around a 3rd - Half full. It's fine to re-use the sand if it's been foiled (no contamination).

Ok great... If you bend the vent tab up, towards the middle of the vent, the cake tin should fit flat against the base... locate the vent hole that will keep the cake tin in position and then attach using the screw. What Pit have you got it set to? see attached images. Make sure it's set to ProQ Frontier. All other vents on the base should be closed. Top vent 1/4 open. This allows the SF to control the airflow, by the looks of the graph your temps were fluctuating all over the place, I think this is caused by air coming in from elsewhere. Don't run it with water in the pan, as this will have the water and the SF fighting each other for temp control (water in the water pan is designed to keep the unit at around 220 - 250F. Use sand, or a dry foiled waterpan.

What BBQ are you using? Might be worth investing in a Wi-Fi range extender (I had similar issues and this solved them).

They’re arriving mid July. Pricing will be available shortly before. Seasons 😀

Doing some testing today 😎

😎

That's absolute nonsense! We are the company that supplies our dealers, sometimes we drop-ship, but we didn't bullsh** them at any time. I won't go into the reasons for the delay, but it definitely wasn't on our side.

Shouldn't be long until they're here! Difference being: No holes to drill, so very easy to fit. All components made from Stainless Steel. ProQ/ Mac's BBQ unrivalled service 😉