Master the ART of food Smoking

TRUSTED BY THE PROS

At ProQ they design and build their products with 3 things in mind: versatility, quality and ease of use. By using these guiding principles, their barbecues are packed full of innovative features, making them hugely popular with both beginners and seasoned BBQ professionals around the world.

From a small kettle grill for the beach to a full height double stack smoker for brisket, their original modular design gives you the flexibility to cook in so many different styles. By adding or removing stackers, you can grill, roast, and smoke hot’n fast, or low’n slow with ease. The cooking chamber can also be used for cold smoking a range of foods.

The modular design of the ProQ smokers is what sets them apart from most other BBQ Smokers. The ProQ can be used as a normal charcoal BBQ, an outdoor oven AND a BBQ Smoker. Many other brands of BBQ Smokers, such as the Weber Smoky Mountain, are purely smokers – meaning you will also need to buy an extra kettle BBQ or a gas grill if you want to do sizzling direct heat BBQ searing and grilling.

The 4th generation ProQ smokers require very little assembly, so you can be set up and smoking within minutes. They are built to last too – high quality porcelain, stainless steel, aluminium and cool-touch silicone help to protect your smoker from corrosion for years to come.

ProQ BBQ Smokers

From a small kettle grill for the beach to a full height double stack smoker for brisket, the original modular design gives you the flexibility to cook in so many different styles.

TEMPERATURE GAUGE
The analogue temperature gauge gives you a good idea of the internal temperature of the smoker, it is fully adjustable for ease of calibration.

LID
Keeps the heat in for smoking and roasting, comes with a sturdy handle.

GRILLS
Stainless steel for all-purpose grilling, roasting and smoking. Rust and stain resistant.

STACKERS
All porcelain coated for weather resistance and fitted with brackets for both the waterpan and the grills. Each stacker has an access door for viewing your food and for wood chips and water top-ups.

PROBE EYELETS
These silicone eyelets allow you to use remote probe thermometers with ease, for checking the internal temperature of food.

WATERPAN
For roasting and smoking using indirect heat, the waterpan stabilises the smoker temperature making it perfect for low’n slow authentic BBQ cooking. It can also be used as a wok/paella pan.

LATCHES
These allow all sections to clip together for stability and transport.

COOL-TOUCH HANDLES
Folding side handles allow you to move the entire unit with ease as well as store it easily.

CHARCOAL BASKET – FLIP‘N GRATE COMPATIBLE
The charcoal basket provides excellent ventilation by keeping the ideal space between the sides of the unit and the lit embers & coals.

VENTS
There are four vents in total – one in the lid and three in the base, allowing you to protect the fire in windy conditions and control the temperature more accurately – all with cool-touch tabs.

BASE
Sturdy tripod design that sits close to the ground with three separate vents for accurate temperature control.

ProQ Accessories

ENHANCING YOUR COOKING EXPERIENCE

Hickory is a great wood for BBQ Smoking, especially for classic American style recipes such as beef brisket, pork ribs & beef short ribs. Maple is great for pulled pork and fruit woods such as apple and cherry are very good all-rounders.

Oak woods dust is excellent with oily fish such as salmon and mackerel, with its rich and earthy flavour profile.  If you are looking for more delicate and subtle flavours then beech wood dust is superb, a ProQ team favourite for smoked salmon and smoked haddock.

Maple, Oak and Apple wood are all very good for cold smoking cheese.  Home smoked cheese such as cheddar, gouda, blue cheese and brie is on a different level to stuff available in the shops – give it a try, it’s easy and really tasty!

It is a matter of taste, but we generally recommend you use 2-3 wood chunks when barbecuing low’n slow.  It is best to add the smoking wood chunks at the start of the cook as the food takes on most of the flavour in first 30 mins to 1 hour of cooking.