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Ah excellent. Thanks for sharing the tips. I'll have a good look through your post! I've got a wireless thermometer, didn't want to keep getting woken up by temp alerts haha. So hopefully it'll stay fairly constant

Hi guys and gals Seen a couple of posts with comments hinting at an overnight smoke, but the ones I've seen have the smartfire (or similar) which I don't have. Are there any tips to doing this? I was thinking of getting it going a 3ish hours before going to bed, and then wrapping in butchers papers at the last moment with a good spritz. Maybe topping up the briquettes and water pan as well? Just not sure I won't be up 4 times in the night checking on the temp and water pan. Or is sand maybe a better option for this cook with the vents closed more than they would be with water? Haven't used sand before though Any advice at all would be appreciated. Or in fact if I would even need to do this weight of brisket overnight, or if I could get away with lighting it super early. Although I was expecting it take more than 12hrs Thanks p.s. loving this forum btw, used some bits of advice I've seen for smoke 2 lots of short ribs, 2 large pulled pork butts, and a brisket flat. Loving the proq so far!

I am usually a Bigger is Better advocate! But yeah, cost might be the only issue. When you all mention accessories, are there any essentials that I should be looking at? I've already got a Meater thermometer that I use on the gas and the oven. Obviously a chimney will be needed and a cover. But anything obvious that your experience says would be a super smart purchase by any chance? Yeah the guy that recommended the ProQ had a ranger and said exactly the same thing. Wasn't really big enough for most of his smokes. Just had a reply from them saying they're already out of their pre-orders 😅and that I should keep an eye out on their stockists websites

That's perfect. Thanks a lot for the replies guys, really appreciated. Think you've hit the nail on the head with the bullet. And the option to take the mid section off to try and grill on it! Sounds like a nice way to give it a try before I inevitably get a kettle anyway at some point 😆 Yeah I got a recommendation for the ProQ and it looks great. Even have the extra mid section you can get to make it larger if I ever needed more space. I'll have a good rummage around online, but looks like everyone's had the same idea and the UK is officially 'Sold Out'. Will keep my eyes peeled! I'm assuming here, that the Frontier (40cm grill) would be sensible...there's just me and my gf as well, but (lockdown limiting at the moment obviously) normally have around 6+ people for BBQ's, so probably won't be needing something that can cook for 20 people

Hi Ice, Thanks for the welcome and reply! Price range is max up to £350. As for what I prefer to cook, I don't know yet as I'm just starting out. Would like to be able to try various things on whatever I get to build experience and find what we enjoy more, H+F and L+S if possible. Would love to be able to smoke Short Ribs, briskets, pork belly and fish generally, plus whatever takes our fancy if it's doable. Think I'm quite happy cooking burgers etc on the gas, unless there's serious benefit to firing up a charcoal grill for those sort of things. Do love a ribeye and Côte de boeuf as well, but I've only done the Côte on a grill and then oven so far. So I was looking at the Weber Master-Touch kettle, Weber Smokey Mountain (saw so many videos and reviews on it) and also the ProQ Frontier (Suggestion from our local marker Smoker who got one a while back and loves it)

Hi guys, Sorry if this has been asked already a few times, but I'm new to the forum and was struggling to work out what to pull the trigger on. I don't know if I want Kettle or if I want to get a ProQ Frontier/WSM. I've currently got an outback gas grill that we use for quick, impromptu cooks. But I really want to get into smoking and longer cooks. Not sure if it's worth spending the extra few £'s and just getting a bullet, or if it makes more sense to get a kettle and run that as the one and only 'go to' bbq. All I see are people raving about the kettles and that they can run hot and fast smokes on them, but are they limited to that? Or can you run low and slow as well, or is that a mad amount of effort on a kettle? Just struggling a bit with working out which option would be best Thanks