Once your fire is completely out (pop some BBQ mitts on just in case), give the basket a shake to get rid of ash & loose coals, set aside. Empty the base out into an ash bin. You can use a brush to remove any ash in the base of the smoker, then wipe down the outside with some warm water & a soft cloth. Leave to air dry or use a dish towel. Using good quality lumpwood charcoal or briquettes is the key to a good fire. We recommend our premium Cocoshell Briquettes, restaurant grade lumpwood charcoal, or a combination of the two. Take 2-3 fire lighters (or a couple sheets of scrunched up newspaper), place them in the base of the BBQ beneath the charcoal basket & light them. Open all the vents in the base.

The top vent acts as a brake to the airflow, closing it will slow the movement of air through the smoker, and reduce temperature drastically. We highly recommend our ProQ Cocoshell Briquettes which are an all-natural, high-performance fuel suitable for all outdoor cooking. The quality of available briquettes can vary hugely, which can lead to varying results depending on brand. The same applies to lumpwood charcoal, we’d avoid anything that’s labelled “instant light” due to the accelerant chemicals used. A stunning Moroccan style recipe inspired by Berber&Q, this incredible smoky roasted cauliflower will really wow your guests. Always open your bottom vents when lighting a fire, this will ensure the fire has as much oxygen as possible, and will reduce the smoke created. Move the cauliflower onto a serving dish, then pour the yoghurt sauce over it and sprinkle with pomegranate seeds (optional) for a beautiful pop of colour & enjoy!This unit is designed for outdoor use only. Do not use inside homes, vehicles, tents or enclosed spaces. Burning charcoal without adequate ventilation can cause fires, serious illness, injury or death. The water in the pan will act as a heat sink, and as long as there is water in the pan, it will stop the temperature rising much over 110°C/225°F. The 3 vents in the base are the intake for fresh air to fuel the fire, when starting the fire, we recommend you open them all to ensure your fire has enough oxygen to get started.

Open all the vents in the base, take 2-3 fire lighters (or a couple sheets of scrunched up newspaper), place them in the base of the BBQ, beneath the charcoal basket & light them. Gorgeous Retina interface with large interactive EQ display, multi-band selection and editing for maximum ease of use and efficiency

Setting Up For BBQ Smoking

Roasting on a BBQ is a fantastic way to cook anything you’d normally cook indoors. Try pies, large cuts of meat or even desserts!

BBQ-Roasting is a game changer, you can cook anything you’d normally cook in the oven on our smokers but with the added flavour of cooking over a fire. Open all the vents in the base. Take 2-3 fire lighters (or a couple sheets of scrunched up newspaper), place them in the base of the BBQ, beneath the charcoal basket & light them. Once you see flames and your coals are turning white, top up your charcoal basket with unlit fuel & give the fire 10 more minutes to catch before setting up the smoker to cook. Note: Using dry baffles may reduce the lifetime of the waterpan due to the increased temperatures it is exposed to.Adjust your vents slowly, a little tweak can have a big effect. Once you set your vents wait 10 minutes to see a true adjusted temperature. If you’re not using your smoker for a long time, you may see some mould build-up – simply clean with warm soapy water and then light a fire inside to burn it clean. Built-in spectrum analyzer with Pre-EQ, Post-EQ and external spectrum visualization, adjustable range, speed, resolution, tilt, freeze and collision detection Once you see flames coming out the top of the chimney and your coals are turning white, carefully pour your lit fuel into the centre of the charcoal basket using some good quality BBQ mitts.

Take 1 leg and screw, positioning the leg on the outside of the base covering one pair of holes in the base. Ensure the part of the leg marked “TOP” is closest to the rim of the base. Open all the vents in the base. Take 2-3 fire lighters (or a couple sheets of scrunched up newspaper), place them in the charcoal basket light them. Optional Dynamic EQ mode for all bands (Bell and Shelf shapes), using any slope setting and with perfect analog matching, with optional If you don’t have a temperature probe, you can take a sausage off the grill & cut it in half, it should be firm & juicy, and the colour should be brown all the way through. It shouldn’t be soft and there should be no pinkness in the centre.

Product Care & Cleaning

Our Commercial BBQ smokers are very popular with competition BBQ teams and we are proud of the fact that several top teams in Europe and Australia choose to use ProQ Smokers. Open all the vents in the base, take 2-3 fire lighters or a couple sheets of scrunched up newspaper, place them in the base of the BBQ, underneath the charcoal basket & light them. Dry deflector methods are simple to set up but might require a little more attention as it’s possible for the temperature to overshoot. With a dry baffle, the temperature is controlled using the vents to regulate airflow to the fire. Light your fire using one of the fire lighting methods we describe above, adding unlit fuel to top the charcoal basket up & open all the vents in the base of the smoker. Give the fire 10 minutes or so to catch.