Hello from Glossop

[PPW]

Hi All,

Been inspired by what I have seen on here and Facebook to finally buy a 'proper' smoker. So after research I am now the proud owner of a ProQ frontier. I also have a maverick et733 from my 'rushed in, didn't think purchase of a weber 47' that hasn't really done what I wanted but keeping for burgers etc.

I want to try a basic smoke this Sunday, not *too* long just to see how it goes. The proq manual suggests a simple chicken but want to be a bit more adventurous than that but don't really wanna go more than 4 /5 hrs.

Absolutely any opinions welcomed.

Cheers
Paul

[Mr W]

Welcome to the forum Paul.

I do chicken this way (alot!)

http://happinessstanlives.com/2014/07/1 ... ner-kebab/

Jay

[Tiny]

Paul,
Welcome old chap, really with the time you have a chicken is your best bet, you could perhaps get some baby back ribs done in the time but you might run over.....and a good smoke roast chicken is bloody lovely.

Couple more hours and a pork shoulder is most forgiving, the Value range in larger Tescos are top value to practice on and make very decent pp.

Good luck old lad.
Cheers
Tiny

[PPW]

Thanks.

Will definitely try that kebab chicken but gonna go with a smoked chicken. Any advice on wood and any rub or marinade?

Thanks again.

[batvan]

Welcome to the forum. Nowt wrong wi doin a chicken. Not a lot beats the smell of jerk/ Caribbean chicken on there. As previously mentioned try some baby back ribs n maybe a fatty to help with seasoning the new barbecue

[hotfeet]

Hi. Im also in glossop and have also today purchased the proq frontier elite. Made the same decision that the weber kettle isnt quite the right tool for the type of cooking i have been preferring.

Have you had any luck sourcing local wood? Not getting anywhere.

[BraaiMeesterWannabe]

I would go baby backs. 225 degrees f. 2-2-1.