Love those Pro-Q Smokers, i used them for a long time. Especially the versatility is great, use it as a kettle or with one or two stackers. You should try to cook a roast or some ribs direct high - just leave out the water pan, adjust temps to about 180°C and cook on the top rack high above the heat with just a little msoke wood or and onion in the coals. Turn over every 30 Minutes or so. You get out of this world crust and flavours that way, we won the beef category in the german bbq championchips 2 times 10 years ago with that technique on a stuffed sirloin roast!
I'm struggling to work out how to use mine properly. Typically I blamed the smoker but your msg has made me realise I'm doing something really wrong haha
i've had a ProQ Frontier for a bit over a year now, its a fantastic bit of gear for a low price. I can pretty much just set it up the same every time and know it'll be around the right temp for low n slow american style bbq, but i do have a maverick 733 thermometer that allows me to walk away and only attend the smoker when the 733 beeps to tell me temp is too high or low. I find every 3hr you'll have to add another litre of hot water (i use a full kettle) and it'll hold a stable temp around 250. If the water pan starts to dry out temps will climb, but if you add far too much water you'll really drop the temps too much. Basically bottom vents 3/4 closed, top vent full open, about 2 handfuls of lit charcoal to a full basket of unlit coal, and only 2litre of boiling water in the pan will get you great stable temps for low n slow and a cook time of approx 8-10hrs
Thank you for these information! I started my BBQ journey beginnning of the summer with an inexpensive but quite shitty bulletsmoker. I am considering the ProQ Frontier as the next step, thus your comment is much apprechiated! One question though; how often do you have to adjust it once it is set for the right temp?
I’ve had a large PRO Q excel smoker for about 4 years now. I must say I think they’re ace, but I got sick of the water pan so now fill it with sand. The sand regulates the temp much better and I just stick in a bowl of liquid if I need a moist atmosphere. I also cold smoke bacon etc on it as well😎.
@@summerforever6736 any really, but play sand for kids sand pits maybe a good option as it is filtered and fine. Bearing in mind you don’t want the smoker to hot or you’ll end up making glass!😃
@@summerforever6736 Doesn’t heat bricks stop heat and protect against fire? The sand heats up and equalised the heat in the smoker it also soaks up any fat or sauce.
Brining chicken breast is the best way to eat it. I love the texture you get and the flavor is so much better than just cooking it. Well worth the extra time.
That smoker looks like a Weber Smokey Mountain but with some enhancements. I like the way the segments latch together and the design of the charcoal basket vs the Weber unit. Nice grill. And a really good looking sammich. Nice way to flavor up a humble chicken breast fillet.
Very similar to the Weber Smokey Mountain. For those of you who don't have a six-year old to it for you, convert Celcius by doubling it, subtract 10% and add 32. Hence, 140C = 280 - 28 + 32 = 284F.
You need to get a pro Q ranger 37cm or ems 37 comparison, for small families:) since you got that iddy biddy smoker would be great to see how the smaller smokers do
Great video. Have you used the same Pro Q Smoker since this cook three years ago? If so, do you have any videos of those newer cooks? Do you remember what size this model was? How has its build quality held up in that time? And do you think in its build quality, design (especially in keeping heat and smoke from escaping) and in the outcome of the cooks that the Pro Q compares to the Weber WSM with which it shares a similar design? I am thinking about choosing one of these two. Thanks again and it should be great to get some advice.
Again an amazing dish by Roel. Only thing I would do different is hussle the rucola lettuce with a bit of olive oil and lemon juice. Just for the kick and counterbalance the sweet / fatty mayonaise. I'm gonna try the ginger in the curry mayo as I can't imagine how it tastes! BBQ Roel kicks ass!
Really nice. I am using my gass grill on a daily base but I am realy interested in a smoker like that. I always wonder how to clean it after usage because I grill on a balcony and cannot throw stuff into the garden :) Nobody shows how to take care about your tools after usage. Maybe an idea for a vid? :)
Hi Antoon, smokers do leave very little material left after a session. After closing the airvents on bottom and top the charcoal is sufficating without the oxygen. After letting the smoker cooling down yoy can shake the charcoal mesh bucket to get rid of the ashes (you can use some of it for putting it on the potting soil of the plants you have on the balcony and otherwise get rid of it). The not fully burned charcoal can be reused again. As the temperature is low (105 C) the grill grates are very easy to clean with a brass brush. Gas grills are difficult to clean. I have 7 BBQ's including 2 gas fired and I always regret when I forget to clean it...........
Fantastic looking Bagel :) Loving your videos mate, I am having a lot of trouble lately with my beef burgers breaking apart while cooking on the weber kettle. Not sure if I have the right percentage of fat to meet content or what I'm doing wrong. Would you kindly cook a homemade beef burger on the weber? Cheers
can you please let me know what fire starter you are using for the charcoal? I have been using a Looftlighter (sp?) which is excellent, but your little white looking starters seem very effective. please let us know... thanks!
Hi Val, there are about 22 patents granted to the Weber-Stephens Company and non of them is covering the Smokey Mountain smokers........ It is very strange as almost every other Weber BBQ has been patented regarding specific items.
Val Nesenjuk there were no patents infringed here... We don't work like that :) Just to clarify... The WSM was not the only water smoker on the market, there was also Brinkmann and Charbroil versions available. While they may all look the same, they don't all work the same. A few things we changed were: 1. The ability to remove/ add sections (or remove them completely for use as a portable kettle grill). 2. The water pan can be placed at varying positions in order to use it for different styles of cooking... use the water pan in the top position to cook a Paella. 3. Probe Eyelets in each stacker to accommodate probe thermometers. 4. Good quality temperature gauge. 5. Single piece charcoal basket. 6.Hanger hooks in the lid. Interesting to note that Weber now have No.3 and 4 incorporated into their WSM's
Enjoy your videos, But, I feel you should start your videos with more information as to how you acquired the products you are displaying, as I am having a hard time differentiating your opinions from paid/sponsored videos. More transparency equals more trust and wouldn't detract from the videos in the slightest. Your videos are great but I have noticed a pattern of what looks like sponsored videos, maybe they are, maybe the are not, but stating either way would help.
Thanks for the feedback luke! There is animation of the brand in the video when it is sponsored. But sponsored or not, doens't change my opinion. I am in the fortunate position not to have to use crappy gear.
Hi Luke, Roel never advice/shows products or brands he isn't 100% convinced of! You can really trust his opinion about the products he shows. You can see in his videos that be is using lots of brands and types of Q's, rubs (has also his own rubs!!), different brands of knives etc etc. So he's not a fanboy as we often see on youtube.
We wish it was as simple as you say Ga1dad :) Just to clarify... The WSM was not the only water smoker on the market, there was also Brinkmann and Charbroil versions available. While they may all look the same, they don't all work the same. A few things we changed were: 1. The ability to remove/ add sections (or remove them completely for use as a portable kettle grill). 2. The water pan can be placed at varying positions in order to use it for different styles of cooking... use the water pan in the top position to cook a Paella. 3. Probe Eyelets in each stacker to accommodate probe thermometers. 4. Good quality temperature gauge. 5. Single piece charcoal basket. 6. Hanger hooks in the lid. Interesting to note that Weber now have No.3 and 4 incorporated into their WSM's
Just to clarify... The WSM was not the only water smoker on the market, there was also Brinkmann and Charbroil versions available. While they may all look the same, they don't all work the same. A few things we changed were: 1. The ability to remove/ add sections (or remove them completely for use as a portable kettle grill). 2. The water pan can be placed at varying positions in order to use it for different styles of cooking... use the water pan in the top position to cook a Paella. 3. Probe Eyelets in each stacker to accommodate probe thermometers. 4. Good quality temperature gauge. 5. Single piece charcoal basket. 6.Hanger hooks in the lid. Interesting to note that Weber now have No.3 and 4 incorporated into their WSM's
ProQSmokers Hi, The title of the video made it appear that this new smoker would be shown the advantages of its design but I did not feel that it did that, we as the viewer were to look at it and just assume that it could do all kinds of cool things. The cooker was used in just a simple way IMHO. Show a video of he smoker in different situations doing different things. Are there different sizes of this smoker is is this the one and only one? There there other options to buy for this smoker or is this it out of the box? Yes, I could go online and maybe find these answers, just thought the video would have shown more. Thanks for replying. Jay
this is the frontier. You can identify it by the four hole ventilation control (which is only three in the ranger) and it has no grooves on it's rings (which the excel has).
I was curious of your small wood burning stove in the middle of your set. Also I was wondering about the coconut shell briquetts you were using. Do they work well and are they as hot as natural lump charcoal? Thanks and a good cook and review.
Brian Moore they are compressed carbonised coconut husk, so they burn really hot for a really long time. Also, completely natural, so no weird paraffin smells either :)
Hi Brian, the coconut blocks are my favorite charcoal to use for both 1) smoker (I have an Ugly Drum Smoker) as they last really long and have a even temperature and 2) for direct grilling. They burn hot, without sparks or cracks and have no debris, dust or small parts in the package. Best charcoal for all BBQ-ing!
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Love those Pro-Q Smokers, i used them for a long time. Especially the versatility is great, use it as a kettle or with one or two stackers. You should try to cook a roast or some ribs direct high - just leave out the water pan, adjust temps to about 180°C and cook on the top rack high above the heat with just a little msoke wood or and onion in the coals. Turn over every 30 Minutes or so. You get out of this world crust and flavours that way, we won the beef category in the german bbq championchips 2 times 10 years ago with that technique on a stuffed sirloin roast!
I am in the market for one of these pro-q smokers. Do they stand the test of time? Can they last more than 5 years?
I'm struggling to work out how to use mine properly. Typically I blamed the smoker but your msg has made me realise I'm doing something really wrong haha
Awesome tip. Thanks from Ireland ❤
i've had a ProQ Frontier for a bit over a year now, its a fantastic bit of gear for a low price. I can pretty much just set it up the same every time and know it'll be around the right temp for low n slow american style bbq, but i do have a maverick 733 thermometer that allows me to walk away and only attend the smoker when the 733 beeps to tell me temp is too high or low.
I find every 3hr you'll have to add another litre of hot water (i use a full kettle) and it'll hold a stable temp around 250.
If the water pan starts to dry out temps will climb, but if you add far too much water you'll really drop the temps too much.
Basically bottom vents 3/4 closed, top vent full open, about 2 handfuls of lit charcoal to a full basket of unlit coal, and only 2litre of boiling water in the pan will get you great stable temps for low n slow and a cook time of approx 8-10hrs
Amen brother love my ProQ
Thank you for these information! I started my BBQ journey beginnning of the summer with an inexpensive but quite shitty bulletsmoker. I am considering the ProQ Frontier as the next step, thus your comment is much apprechiated!
One question though; how often do you have to adjust it once it is set for the right temp?
@@viktorweigert7203 i only adjust it a few times during the cook, maybe every few hours at most.
@@Obliv69 great! Just what I needed to know.
Thank you sir!
Would love to see your review of the Weber Smokey Mountain!
I’ve had a large PRO Q excel smoker for about 4 years now. I must say I think they’re ace, but I got sick of the water pan so now fill it with sand. The sand regulates the temp much better and I just stick in a bowl of liquid if I need a moist atmosphere. I also cold smoke bacon etc on it as well😎.
What kind of sand?
@@summerforever6736 any really, but play sand for kids sand pits maybe a good option as it is filtered and fine. Bearing in mind you don’t want the smoker to hot or you’ll end up making glass!😃
@@daz6637 thanks for the advice
maybe heat bricks a better option to retain the heat what do you think?
@@summerforever6736 Doesn’t heat bricks stop heat and protect against fire? The sand heats up and equalised the heat in the smoker it also soaks up any fat or sauce.
@@daz6637 So you think sand is the best option
how about rocks did you try ?
Thanks
Brining chicken breast is the best way to eat it. I love the texture you get and the flavor is so much better than just cooking it. Well worth the extra time.
That smoker looks like a Weber Smokey Mountain but with some enhancements. I like the way the segments latch together and the design of the charcoal basket vs the Weber unit. Nice grill. And a really good looking sammich. Nice way to flavor up a humble chicken breast fillet.
Thanks papi👍in the us its sold under the Napoleon brand
@@PITMASTERX I thought it looked like a direct copy of my Napoleon Apollo 300 but smaller.
@@1pollock405 it's the copy of the Napoleon Apollo 200
I just ordered a grill with the same design (Sunfiler) It’s my first grill and my first smoker. Super excited.
Very similar to the Weber Smokey Mountain. For those of you who don't have a six-year old to it for you, convert Celcius by doubling it, subtract 10% and add 32. Hence, 140C = 280 - 28 + 32 = 284F.
You need to get a pro Q ranger 37cm or ems 37 comparison, for small families:) since you got that iddy biddy smoker would be great to see how the smaller smokers do
First of all, what a fantastic cook and sandwich. Great job and great video! Thanks for sharing this.
I LOVE my ProQ for hot and cold smoking its brilliant
It is Vicki
Awesome. I will make this on my El Fuego Portland.
Great video. Have you used the same Pro Q Smoker since this cook three years ago?
If so, do you have any videos of those newer cooks?
Do you remember what size this model was?
How has its build quality held up in that time?
And do you think in its build quality, design (especially in keeping heat and smoke from escaping) and in the outcome of the cooks that the Pro Q compares to the Weber WSM with which it shares a similar design? I am thinking about choosing one of these two.
Thanks again and it should be great to get some advice.
What a nice bagel. Cool idea not always to make a burger but use a bagel instead. This would be a killer breakfast! We also use this mayo ;-)
Again an amazing dish by Roel. Only thing I would do different is hussle the rucola lettuce with a bit of olive oil and lemon juice. Just for the kick and counterbalance the sweet / fatty mayonaise. I'm gonna try the ginger in the curry mayo as I can't imagine how it tastes! BBQ Roel kicks ass!
Awesome Erwin! ... and great suggestion 👍
Your chicken looked perfect I always enjoy your videos 👍
Bro thanks so much for the reviews, been looking for a good little smoker!
You need to try and get a Pit Barrel Cooker (or Junior), those things are amazingly simple and produce great results.
Would love to get my hands on one
Can you do more with the pro q? And the best way to control the temperature
Just got mine today for my birthday!
Hello! Can you make something like prosciutto or jamon?
I also have this smoker and he always does a good Job! Greetings from Thorben
Really nice. I am using my gass grill on a daily base but I am realy interested in a smoker like that. I always wonder how to clean it after usage because I grill on a balcony and cannot throw stuff into the garden :) Nobody shows how to take care about your tools after usage. Maybe an idea for a vid? :)
Hi Antoon, smokers do leave very little material left after a session. After closing the airvents on bottom and top the charcoal is sufficating without the oxygen. After letting the smoker cooling down yoy can shake the charcoal mesh bucket to get rid of the ashes (you can use some of it for putting it on the potting soil of the plants you have on the balcony and otherwise get rid of it). The not fully burned charcoal can be reused again. As the temperature is low (105 C) the grill grates are very easy to clean with a brass brush. Gas grills are difficult to clean. I have 7 BBQ's including 2 gas fired and I always regret when I forget to clean it...........
Great video! I love my water smoker. I often do a reverse sear, on bigger pieces of meat, simply by taking of the mid section(s).
I don't know if I believe you. Everything is so new and shiny. Never been cooked with before. This is more of an advertisement than a cooking show
i like the Q more than the weber smokey mountain...,ps; the chicken looks real good👉❤👈have a nice weekend✌
I love this one! Thanks Jack! have a great one!
Run for cover!!! There are 9 veggies in the neighbourhood!!! Why would someone dislike this video :-(
Have pro q over here, dunno if they sell too many. How long did the cook take?
When making your family dinner is a tax write-off. I have to get a channel lol.
Cause a few bits of chicken is so expensive.
@@rustic35 i was talking about the smoker dude.....
Smoke ehm all!! Looks like a very good juicy smoked chicken!
Sure is bro!
Fantastic looking Bagel :) Loving your videos mate, I am having a lot of trouble lately with my beef burgers breaking apart while cooking on the weber kettle. Not sure if I have the right percentage of fat to meet content or what I'm doing wrong. Would you kindly cook a homemade beef burger on the weber? Cheers
Friday evening BBQ 🍖🍗🥓🍡🍾
#BBQ
Love from India 🇮🇳
First comment!!! Thanks Gurpeet!
Yet another reason why I love your channel. So unique & Awesome!
Thanks Rob!
Jepp... this nice litte R2D2 will be part of the new order smoke emergency response team. Thumbs up!
Hhahahahah.. awesome!
Looks really nice
Hoogvliet kerrie spotted!
Ik gebruik meer hun hot curry want de dames hier hebben Indo bloed.
Super recipe my friend!
Grts Remco
Dank je remco!
can you please let me know what fire starter you are using for the charcoal? I have been using a Looftlighter (sp?) which is excellent, but your little white looking starters seem very effective. please let us know... thanks!
Another mouth watering video!
Thanks!!!!!
What is your background music? It is a very nice touch.
thumbnail looks like a sequel of Star Wars.... R2D2 strikes back...lol
hahahahahha 😂😂😂😂
Pitmaster X that was a really funny one roel skywalker
hahahahha yeah... funny thing was when I read the comment I immediately saw it... now I can't see anything else hahahaha
Pitmaster X ahahahaha 😂😂😂
i've seen them painted like R2 and like a minion, they both look hell funny but cool as
Oh wow!!! A Weber.....that's......yeah man.
Your videos are “must see”. Keep up the good work!
Thanks Matthew!
Love your channel . Really.. it’s genuinely good
hahah thanks broh!
Doesn't ship to the US btw.
So Roel, when my old Brinkmann finally meets its maker, ProQ or WSM?
Why bother with the lower grate if you're not using it?
Nice outdoor kitchen . Where are you locatedÉ
That's a fine looking smoker
What briquers do you using? Thanks...
ProQ coconut briquetts
yeah !
🤘🔥🤘
Great video, the only thing for me is to cook chicken to 67 C
Looks just like a Weber Rocky Mountain Smoker .........is there a patent infringement?
Hi Val, there are about 22 patents granted to the Weber-Stephens Company and non of them is covering the Smokey Mountain smokers........ It is very strange as almost every other Weber BBQ has been patented regarding specific items.
Val Nesenjuk there were no patents infringed here... We don't work like that :)
Just to clarify... The WSM was not the only water smoker on the market, there was also Brinkmann and Charbroil versions available. While they may all look the same, they don't all work the same. A few things we changed were:
1. The ability to remove/ add sections (or remove them completely for use as a portable kettle grill).
2. The water pan can be placed at varying positions in order to use it for different styles of cooking... use the water pan in the top position to cook a Paella.
3. Probe Eyelets in each stacker to accommodate probe thermometers.
4. Good quality temperature gauge.
5. Single piece charcoal basket.
6.Hanger hooks in the lid.
Interesting to note that Weber now have No.3 and 4 incorporated into their WSM's
Good thing they didn’t rip off the Weber smokey mountain
Why put sugar in it
Enjoy your videos, But, I feel you should start your videos with more information as to how you acquired the products you are displaying, as I am having a hard time differentiating your opinions from paid/sponsored videos. More transparency equals more trust and wouldn't detract from the videos in the slightest. Your videos are great but I have noticed a pattern of what looks like sponsored videos, maybe they are, maybe the are not, but stating either way would help.
Thanks for the feedback luke! There is animation of the brand in the video when it is sponsored. But sponsored or not, doens't change my opinion. I am in the fortunate position not to have to use crappy gear.
Pitmaster X that’s a fair point! Great videos regardless.
Thanks bro!!! thanks for the feedback... it always helps!
Hi Luke, Roel never advice/shows products or brands he isn't 100% convinced of! You can really trust his opinion about the products he shows. You can see in his videos that be is using lots of brands and types of Q's, rubs (has also his own rubs!!), different brands of knives etc etc. So he's not a fanboy as we often see on youtube.
That chicken was about as juicy as the sole of my shoe
So where's the creative innovation? Cut the WSM body in half and add latches to put it back together? Nice cook on it though!
Thanks bro! It has a larger water pan, it has wholes to put your thermometer in and the stacks give you more flexibility.
We wish it was as simple as you say Ga1dad :) Just to clarify... The WSM was not the only water smoker on the market, there was also Brinkmann and Charbroil versions available. While they may all look the same, they don't all work the same. A few things we changed were:
1. The ability to remove/ add sections (or remove them completely for use as a portable kettle grill).
2. The water pan can be placed at varying positions in order to use it for different styles of cooking... use the water pan in the top position to cook a Paella.
3. Probe Eyelets in each stacker to accommodate probe thermometers.
4. Good quality temperature gauge.
5. Single piece charcoal basket.
6. Hanger hooks in the lid.
Interesting to note that Weber now have No.3 and 4 incorporated into their WSM's
For some reason this smoker looks like the Weber WSM, IMHO, innovative.
yup innovated on an weber design
Just to clarify... The WSM was not the only water smoker on the market, there was also Brinkmann and Charbroil versions available. While they may all look the same, they don't all work the same. A few things we changed were:
1. The ability to remove/ add sections (or remove them completely for use as a portable kettle grill).
2. The water pan can be placed at varying positions in order to use it for different styles of cooking... use the water pan in the top position to cook a Paella.
3. Probe Eyelets in each stacker to accommodate probe thermometers.
4. Good quality temperature gauge.
5. Single piece charcoal basket.
6.Hanger hooks in the lid.
Interesting to note that Weber now have No.3 and 4 incorporated into their WSM's
ProQSmokers Hi,
The title of the video made it appear that this new smoker would be shown the advantages of its design but I did not feel that it did that, we as the viewer were to look at it and just assume that it could do all kinds of cool things. The cooker was used in just a simple way IMHO. Show a video of he smoker in different situations doing different things. Are there different sizes of this smoker is is this the one and only one? There there other options to buy for this smoker or is this it out of the box? Yes, I could go online and maybe find these answers, just thought the video would have shown more. Thanks for replying. Jay
Keep your eyes peeled, more videos with more detail on the features coming soon :)
Thanks Jay. This is one of several videos that are scheduled to come out, hopefully we will be able to show the different situations in each video.
Which model is this one? Ranger, frontier or excel?
this is the frontier. You can identify it by the four hole ventilation control (which is only three in the ranger) and it has no grooves on it's rings (which the excel has).
Caloriearm broodje Roel!! Lekker!!
Dank je!!! 😀💪😀
it's a smoker or a steamer?
It's a water smoker!
I was curious of your small wood burning stove in the middle of your set. Also I was wondering about the coconut shell briquetts you were using. Do they work well and are they as hot as natural lump charcoal? Thanks and a good cook and review.
Brian Moore they are compressed carbonised coconut husk, so they burn really hot for a really long time. Also, completely natural, so no weird paraffin smells either :)
Hi Brian, the coconut blocks are my favorite charcoal to use for both 1) smoker (I have an Ugly Drum Smoker) as they last really long and have a even temperature and 2) for direct grilling. They burn hot, without sparks or cracks and have no debris, dust or small parts in the package. Best charcoal for all BBQ-ing!
Why the F&65432! music has to be sooooo loud man...!?
So this smoker is a Napoleon knock off right?
yes
Cut the music
Dus dit is em dan?
ja :D
6:56 Anaconda Time! ;)
imho: music to loud against the voice
Thanks for the feedback
Nice video. But geez- the music! So loud and such a distraction. Consider lowering it at a minimum. Better yet, remove it
it looks just like the weber smokey mountain so sure it would work :D...fantastic looking sandwich."chicken and curry do match in a weird way "
They taste so good together!
It's alot setting up a good smoker only to do chicken. ☹️
that chicken was as dry as fuck.
And he never used this smoker again aside from that one time
the chicken fillet was dry, not juicy ... sheeez
...but you didnt even smoke on it?