ProQ Frontier Charcoal BBQ Smoker - version 4.0 (2019) | 4in1 Charcoal Meat Smoker Grill – Outdoor Smokers and Grills

received on time and product exactly like description

Air vents wouldn't hold their position and are very finnicky to operate. Arrived with signs of impact on some of the parts, where the enamel was destroyed, and I expect rust will form there. Not particularly easy to clean. Overall, does the job, and is somewhat versatile.

Prodotto perfetto, spedizione come sempre al top!

Honestly this is the best combination bbq and smoker that I’ve owned. The built quality is great, nothing flimsy about this unit. The modular design provides options for direct grilling over high heat, or low and slow. There is also the option to hang large joints or several fish from the horizontal bar that is fixed into the roof of the top lid/dome. Great for slow cooking/smoking whole chickens or whole fish. The two access hatches allow wood chips to be added or additional fuel. I’ve found it fairly straight forward to maintain a ~ 100c temperature for several hours by forming a line of good quality charcoal piled quite high straight down the centre of the coal grate, leaving space either side. Then light one end with a blowtorch. I start with the three base vents left 50% open then usually close two of them a bit more when approaching 100c Highly recommended.

بعد بحث عن افضل سموكر ممتاز مقابل السعر رسيت على هذا. استخدمته اكثر من 10 مرات وممتاز جدا. أقرب براند له مشهور في أمريكا اسمه Weber او Bullet smoker عشان لاجيت تبحث عن طريقة تدخين البريسكيت فيه أيضا ميزته انك تقدر تفكك وتأخذ الجزء السفلى العلوي فقط للطلعات عشان الشوي وشبة النار. خامة الصنع ممتازه ولايعيبه اي شي. يعتبر ممتاز جدا لو انك بادي في موضوع تدخين البريسكيت. اذكر أخذته ب 1400 مع شحن مجاني لو الميزانية تسمح. اقترح تاخذ النوع اللي اكبر منه شوي اللي هو Proq Excel اقترح أيضا تشتري اي نوع مقياس درجة حرارة. من النوع اللي تدخله في قطعة اللحم وتراقب عن طريقة درجة الحرارة. بالتوفيق

Alles super

I took a long time reading reviews on all kinds of smokers, from bullet smokers like this to off set smokers and tried to work out which was best. I decided on this one as consistently the reviews stated that temperature control was easiest and the least hassle. Off set smokers are great, but really need to be made of thick metal to retain the heat other wise you'll be forever topping up the coals. I ordered this with a cover, and had a slight panic at the pick up place for the delivery as there was only one box, turns out the guys at Pro Q just put the cover in with the smoker, so no need to panic. Assembly was a doddle and the instructions were clear. My first attempt at smoking was a great success, the trick to having really good tasting meat is to allow time to marinade it, at least 24 hrs preferable especially with tough meats like Brisket. For the first time I only used one stack and the temp needle never went over 250F which is ideal, I had to replenish the coals every 3hrs or so, but with a chimney starter (A MUST HAVE ITEM) it was simple. I threw one handful of pre-soaked wood chips on every hour and after 6 hrs the food was ready :D AMAZING FLAVOUR took me straight back to Texas. The second time I used both stacks, it's worth noting that the temp in the top stack was lower by about 30 degrees (as its further away from the heat) so bear that in mind if you're doing a cook out, might be worth rotating the meat during long periods. All in all I have to say I love this smoker, it cooks brilliantly and with the water pan in there the food doesn't dry out. Just dont do what I did which was put the water pan back in the smoker after the food was done, as the water and fat all boiled down into a black char (the coals, although not hot was still warm enough for the water to evaporate *FACEPALM*). Although slightly more expensive than some other options on here, it really is a case of "you get what you pay for" I saw other offset smokers in DIY stores and the thickness of the metal was not good. There are probably better smokers out there (green egg etc.) but they cost as much as the greek deficit, and I probably wouldn't be able to tell the difference.