Anth2591

Yeah that’s what they said in the butchers. Couldn’t fault it tbh, I was abit worried it might have dried out or been too fatty but neither were a problem! Got a honey and mustard glazed ham to do for Sunday so looking forward to that 👌🏻

First cook on the Frontier today. Had a test run when it arrived last week and after a few hours, tweaking here and there, I felt happy enough with doing a cook on it today. Was going to be a spatchcocked chicken, but a change plan, the missus decided 😂 and it was the chuck roast instead! Set away and temps settled at 227 - 234F after about 45 minutes, a few vent tweaks through the cook, mainly the top one and after 2 hours the temp settled around 232F and stayed there for most of the 8hrs it was on for! Unsure if this is normal timing for this type of cut, as I’ve never cooked it before? Meat was tender, juicy and pulled apart easily when it came around to eating time, so assuming it was. Crusty buns, Pulled Beef, Homemade BBQ sauce and a few beers! Doesn’t get any better👍🏻

Ahh right I see 👍🏻 Looks lovely

Looks spot on that! What wood did you use to smoke? I’ve never cooked duck so wouldn’t want too overpower it?

That’s what I thought tbh 👍🏻 When doing the test run I put it through the door, but this created to much of a smoke leak, hence the question. Thanks for your help

Below is the one I have. The bit unable to fit through is the metal casing, between the probe and the wire, to wide to fit through? https://thermometer.co.uk/food-thermometers/1238-smoke-wireless-barbecue-thermometer.html?gclid=EAIaIQobChMIqsi189HV6gIV0e3tCh0x6wDNEAQYAiABEgIc1PD_BwE

Just got mine delivered today, Big thanks to Mack! What ‘settings’ did you have your vents on? Doing a test run with sand in the pan and temps are hitting upto 300F, coming down to around 270F now and been going for around 1hr 30 min. 2 bottom vents fully closed, 3rd bottom vent about 1/4 open and the top vent half open. Also I use a Smoke thermometer, anybody use one with their ProQ? Unable to fit them into the pre drilled grommet holes, don’t really want to drill them bigger if there is another way around it? Currently passed it through on of the side doors.

Spot on mate, will take a look through that section

Cheers mate! Cold smoking, not something I’ve looked into if I’m being honest, although is something I might consider doing if I can! I do a bit of trout/salmon fishing and know people who do, so I’m sure I’d be able to get some of that on. What else can you cold smoke?

Cheers 👍🏻 Yeah i read on here about them and the WSM and finally decided on the ProQ in the end. Not an easy decision though, a lot of back and forth thinking 😂

Thanks both 👍🏻 @hoogl that’s exactly it, you make mistakes, you improve them next time, you make another mistake, you tweak something again! All part of it. When you get a smoke/cook where everything goes right, makes it all worth it 😀

Been a lurker for quite a while, so thought I’d best sign up! Very helpful forum and I’ve learnt a hell of a lot from it! From the North east, Teesside to be exact. I'm only 6 months into smoking, although I’ve been grilling/bbq’ing for a number of years! I started with a gifted drum/oil barrel type, which leaked like a good’un and was hard to control temps - after a few mods I can now keep the temps stable for a good 4/5/6 hours depending on if I use Weber briquettes or heat beads - linger with the heat beads. To say it’s been a learning curve is an understatement, but has been enjoyable all the same. I’m in the process of looking to upgrade now, favouring more towards the ProQ Frontier, than anything else. Sure I’ll be firing questions a round and hopefully be able to give my opinion on things aswell.