ProQ BBQ Smoker (Frontier V4) - 4in1 Charcoal Meat Smoker BBQ - Outdoor Smokers and Grills - BBQ with Smoker

Product Information

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. Transfer the cauliflower to the BBQ, sprinkle with sea salt, put your lid on and add a couple of fist sized wood chunks for smoky flavour. Let it cook for 40 mins at a temperature of 350-400°F/180-200°C. 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. If you’re using a dry baffle with foil, you can remove the foil from the top of the pan and replace it after each cook, leaving the smoker ready to go next time you light a fire. When it comes to cold smoking, our patented ProQ Artisan Cold Smoke Generator is a great addition to a commercial kitchen. With a burn time of up to 16 hours, it is perfect for smoking large quantities of food.

Add a big double handful of good quality lumpwood charcoal or briquettes to the basket above the firelighters and give it 15-20 minutes to get going. 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. 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.

Which Commercial Smoker is Best for Me?

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! 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.

Once you’ve finished cooking, close all the vents on your BBQ and allow it to cool down for at least 2 hours. It should be cool to the touch.The only assembly required with your smoker is to attach the legs, follow these easy steps to attach them properly. For the marinade: mix the harissa paste, olive oil & masala spices in a bowl, then use to evenly coat the cauliflower. You can double the recipe depending on the size of the cauliflower. It is important to choose the ideal food smoker for your restaurant or commercial kitchen. The ProQ Reverse Flow BBQ Smokers are ideal if space is tight. With a footprint of less than 1 square metre, they can fit easily into the smallest commercial kitchen.