Pmurray190 Posted May 12, 2020 Share Posted May 12, 2020 Just got my new present and now gonna try to learn to smoke. (Lincoln) Smoking goal is brisket! 4 Quote Link to comment Share on other sites More sharing options...
Icefever Posted May 13, 2020 Share Posted May 13, 2020 It's a great feeling the first cook...hope all goes well Ice. Quote Link to comment Share on other sites More sharing options...
CWC Posted May 13, 2020 Share Posted May 13, 2020 Much as I like my ProQ Ranger I have preordered the frontier model, I find the grill size just to small on the Ranger but don't tell the wife lol 2 Quote Link to comment Share on other sites More sharing options...
sotv Posted May 13, 2020 Share Posted May 13, 2020 (edited) 14 hours ago, Pmurray190 said: Just got my new present and now gonna try to learn to smoke. (Lincoln) Smoking goal is brisket! Hi & Welcome plenty of ProQ owners on here, if any questions. 45 minutes ago, CWC said: Much as I like my ProQ Ranger I have preordered the frontier model, I find the grill size just to small on the Ranger but don't tell the wife lol You only just bought the Ranger as well didn't you? Early signs of an addiction there 😀 It'll be the Excel next month! Edited May 13, 2020 by sotv 1 Quote Link to comment Share on other sites More sharing options...
CWC Posted May 13, 2020 Share Posted May 13, 2020 I did wonder about the Excel lol, my son say's he wants the Ranger but we will see lol 1 Quote Link to comment Share on other sites More sharing options...
hoogl Posted May 13, 2020 Share Posted May 13, 2020 A bullet smoker is a great place to learn and easy to pick up IMO. I'd suggest pork or chicken for a first cook. Pork is very forgiving and cheap. Smoked sausage is dynamite and hard to over do with a Thermometer. Oh yeah invest in a Dual probe thermometer at least. It'll make a difference. 1 Quote Link to comment Share on other sites More sharing options...
Pmurray190 Posted May 13, 2020 Author Share Posted May 13, 2020 I got a piece of pork on today to practice. Its holding temp well but at around 102. All vents open so I'm thinking weather conditions and maybe quantity of hot coals i used is limiting the temp? Quote Link to comment Share on other sites More sharing options...
hoogl Posted May 13, 2020 Share Posted May 13, 2020 Is it 102 on the in built dial? These can be a little out but a good quick indicator. Yeah weather will play a factor plus if you have anything in the water bowl? Water/Sand and how much. or even dry. I built a wee shelter for my WSM and don't find that the wind plays too much a difference just the ambient temp but i just adjust vents to accommodate Also if it's a new smoker it will take a few cooks to seal it up with gunk/carbon and that will help shape and change the cooks until it does. Quote Link to comment Share on other sites More sharing options...
Pmurray190 Posted May 13, 2020 Author Share Posted May 13, 2020 (edited) Weber briquettes. Approx 2kg cold 1kg in a chimney starter. Minion method. 2 temp probes at upper and lower cooking positions. Might see what happens when the water runs low. Dish is wrapped in foil. Edited May 13, 2020 by Pmurray190 Quote Link to comment Share on other sites More sharing options...
hoogl Posted May 13, 2020 Share Posted May 13, 2020 I always wrap my dish in foil and use boiling water as it saves the heat being used to heat that up and can get to cooking faster. Quote Link to comment Share on other sites More sharing options...
Pmurray190 Posted May 13, 2020 Author Share Posted May 13, 2020 I let the water evaporate off and topped up a little. Only one bottom vent open now and been steady around 110-120 deg C for last hour. Meat internal temp at 70 deg after 5 hours in. Happy days! 1 Quote Link to comment Share on other sites More sharing options...
Pmurray190 Posted May 13, 2020 Author Share Posted May 13, 2020 Thanks for comments. Pork turned out ok for first time and it was only a supermarket piece. Most importantly learnt a lot about how the ProQ behaves and I need to make more effort with my rub 🙂 3 Quote Link to comment Share on other sites More sharing options...
hoogl Posted May 14, 2020 Share Posted May 14, 2020 13 hours ago, Pmurray190 said: Most importantly learnt a lot about how the ProQ behave I'd say this is the most important thing. Even of the food is only ok it's still better than what you'd find pre made in shops etc. But learning how to control and use the smoker is key as each one will differ slightly and weather/temp will play a role as will how much fuel and how much is lit. I also found the first few cooks i was constantly looking so wasn't cooking. Quote Link to comment Share on other sites More sharing options...
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