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Some Facts about Food SmokingDID YOU KNOW? You can food smoker on any BBQ that has a lid, so try it out on your existing BBQ. All it will require is some wood chunks that you place directly on the fire or wood chips which you can enclose in a homemade tin foil pouch with 2 small holes on each side for the smoke to escape from.
DID YOU KNOW? Although smokers are specially designed to smoke food, they can also be used to BBQ (Grill), Roast Water Smoke and steam food.
DID YOU KNOW? Smoking food is easier and requires less hands on time than traditional barbecuing. This is because once you have the fire going you can leave it until the process is complete. You will need to check the fire and temperature every hour or so. Because the cooking grills are not in direct contact with fire your meat won't burn.
Which Smoker is right for me?
If you are new to food smoking then consider the Amigo Vertical Smoker, not only a great smoker it can be used as a BBQ, roaster or water smoker as well. It also has enough cooking capacity for both family and friends.
Horizontal Food Smokers
If you want to BBQ most of the time and smoke occasionally, then consider a horizontal smoker / grill as horizontal smokers have a large grill area and are also great for indirect cooking, (this is where you have your fire on one half and you meat on the other). Indirect cooking is also much healthier as the meat won't get burnt.
For the expert smoker we have recently introduced the Rumo Special Edition Smoker which is similar to the Cimarron Heavy-Gauge Charcoal/Wood Smoker & Grill, made in Germany to exceptionally high standards and is in a class of its own.
Please feel free to call us on 01483 550694, we will do our best to help you choose the right food smoker.
Caring for your ProQ Amigo Smoker
You maybe aware that burnt charcoal and briquettes contain acid that will corrode metal, with this in mind we recommend that the fire basket is emptied out after use. We also advise using a cover or storing under shelter in winter. |
Tips on using your ProQ Amigo for Roasting, Grilling or Smoking.
Using the ProQ as a Grill
To grill your food on a ProQ BBQ you will need the base unit, charcoal basket and one of the grills. Start the charcoal in the charcoal basket until the charcoal has no more "black bits" visible.
Place the grill on the brackets just inside the lip of the base - you are now readt to cook. Use the lid if the flare ups get out of hand or keep the lid on if you want to use it like a Weber "Kettle".
Using the ProQ to Roast
To roast your food on a ProQ BBQ you will need the base one or both cooking chambers (dependent on how many people you want to feed), the water pan and the lid. Start the charcoal in the charcoal basket until the charcoal has no more "black bits" visible. Whilst you are waiting for the charcoal to burn down, you can prepare your cooking chamber. Fill the water pan with water. For extra flavour you can add beer, wine or some herbs of your choice. Some people think that the water pan has no effect on the end results, but I always use one - it will catch the dripping which can be use to make a tasty gravy. If you don't want to use water, fill the pan with clean sand, as you still need to have a buffer between the food and the fire. Place the food on the grill, just above the water pan and once the charcoal is ready, place the cooking chamber onto the base unit. Place the lid onto the cooking chamber, sit back and enjoy the party. A medium size chicken should take about 3 hours, but it's always best to use a probe thermometer to be sure it's done.
Using the ProQ as Smoker
To roast your food on a ProQ smoker set up the unit as if you are going to roast, the only difference is that you will be adding some wood chips, chunks, pellets or dust to create smoke. The amount and type of wood added will determine the amount will determine the smokey flavour, as each variety of wood, imparts a different taste to the food. Experiment by mixing different wood types together. The smoking wood is usually added at the begining of the cooking process, and if a very slight smokey taste is what you're after, just a handful of chips, should do the trick. Add more chips if you want a stronger flavour. Smoking is easier than barbecueing as once setup you need only check the fire every 30 minutes or so. It is a good idea to have lit charcoal ready in case you need to add more.
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