Salmon sides smoked for Christmas on the Frontier ProQ and the ProQ cold smoke generator. They were amazing and so much nicer than the wet shop stuff that is mainly for sale. The smoked cheese weve done using a big block of Lidl mature cheese (cut into about 4 pieces) has also been fantastic.
Sticky pork ribs marinaded and slow cooked on a Frontier smoker for 4 hours.
Pulled pork hot smoked for 16 hours on a ProQ Ranger smoker for 16 hours. Dried rub applied the night before smoking.
Pork shoulder slow cooked and smoked for 16 hours on a ProQ Ranger smoker.
Medium sized chickens with honey and herbs ready for cooking in the Barrel BBQ smoker.
Beef Short ribs cooked on a ProQ Excel food smoker for 2 hours.
Cold smoked salmon cold smoked for 6 hours using a cold smoke generator and Eco container.