Not as far as North America !!

[ped]

Hi there

Just thought I'd introduce myself,...a complete newbie to this BBQ lark,I live here in sunny Tunbridge Wells and have just purchased a new Pro Q Excel and am very much looking forward to my first burn!!. I have a cold smoked a chicken ready and waiting to go in, tell me, which wood do you think I should use? and should I just smoke it on the first shelf without any stackers? and and and ......

Look forward to asking lot's of questions aside from reading thru all the threads

Ped

[ped]

Don't worry about the cold smoke, was done in a cold smoker at below 80% having been cured as well, what was your concern though DrSS

[ped]

Not having even fired up the Pro Q I was assuming that if I got it to optimum temp of 200/250F I would cook for 3 to 4 hours. Don't you think it's a good idea to add any more smoke then?, and and bye the way bring em both

another Q, it has just occurred to me, should I put the chicken in once it is at optimum temp as presumably that will then knock the temp down because I have opened the top to put the chicken in?