North Wales Newbie

[Pryors]

Hi All,

Just taken delivery of a ProQ Frontier. Built it in ten minutes and it does look good. I tried to smoke in a large kettel bbq with coals on one side/quarter and meat over a water tray but it never turned out right so I hope this is as different as I am kead to believe.
I spoke to a really helpful chap at Mac's BBQ and decided on the Frontier and overall out of the box I am happy. The only niggles would be a flake of enamel that came off and the lid seems too small for the chamber? They did chuck wood in but I think I will question the loose lid...

The hooks in the lid are a great idea and I was going to ask if hanging ribs from them... is that a good idea?

Any feedback on my experience so far, best places in the uk for meat, charcoal, wood would be great!

[Eddie]

Welcome to the forum fella. I wouldn’t hang the ribs, as they will split and fall off. Just place them flat on the gill. I would use a good quality charcoal like restaurant lump http://www.liverpoolwoodpellets.co.uk/o ... rcoal.html, heat beads http://www.bbqworld.co.uk/charcoal.aspof even barbies http://www.bridgebrooke.co.uk/barbies-e ... rcoal.html . All can be purchased over the internet and have it delivered to your door. As for wood I would go with gouldens http://bbqsmokingwood.co.uk/ . But don’t know about the lid, best talk to Ian at Mac's.

Regards

Eddie

[Nick]

Welcome to the forum. I too have a Frontier. The lid is slightly loose on mine but, when clipped in, is a fairly tight seal. I've done ribs in mine, just cook them flat on the grill and they'll turn out great.

The only thing I've used the hooks for so far is to smoke some scotch bonnets.

If you find water is a bit hard to control, try a clay saucer. It really helped with the temperatures on mine! One last thing on the temps; you might want to check your thermometer to make sure it's accurate. Mine was about 25 degrees out (I already had a spare so never returned it).

Happy smoking and welcome again

[keith157]

Welcome, with all that loverly yummy Welsh hill lamb a slow smoked shoulder would fit the bill, only a light smoke wouldn't want to mask that delicious flavour

[smitty]

Welcome aboard, loads of really friendly people with a wealth on knowledge so don't be afraid to ask any questions

[Pryors]

Thank you for the warm welcome and advice so far.

I have actually switched to the Excel 20 now thanks to Ian at Mac's. Haven't recieved it yet, should come tomorrow.

As I didnt use the Frontier I wont ask about the differences although I have read that the Excel requires a bit more attention.

In terms of charcoal is their anything to look out for when you are talking about quality? The reason I ask is that I was going to keep it local and visit this place: http://www.bodfari-charcoal.co.uk/charcoal.html

I know there are very few details on there but what should I ask?

Cheers

[Eddie]

Thank you for the warm welcome and advice so far.

I have actually switched to the Excel 20 now thanks to Ian at Mac's. Haven't recieved it yet, should come tomorrow.

As I didnt use the Frontier I wont ask about the differences although I have read that the Excel requires a bit more attention.

In terms of charcoal is their anything to look out for when you are talking about quality? The reason I ask is that I was going to keep it local and visit this place: http://www.bodfari-charcoal.co.uk/charcoal.html

I know there are very few details on there but what should I ask?

Cheers

Try and see if they do restaurant lump that will burn for a long period of time.

Eddie

[Pryors]

I called them and they aked what grade? I said I have no idea just been told to ask for Restaurant lumpwood... He said that is normally quite high unburned content and they havent got any at the moment.

I have looked on the websites - was not 25 quid for 20kg.. is that good?

[Pryors]

Just read through some posts and decided I will get the restaurant charcoal from Makro... as well as a barrel of Bitburger to get me through my first smoke!