British BBQ Society Forums

This year I am looking into upgrading my trusty ProQ Excel 20 for a Lang/Jambo. But cannot get my head around how you cannot over smoke your meat if your heat is only wood? Can someone tell me how you would avoid this?

Regards

Eddie

Eddie wrote:This year I am looking into upgrading my trusty ProQ Excel 20 for a Lang/Jambo. But cannot get my head around how you cannot over smoke your meat if your heat is only wood? Can someone tell me how you would avoid this?

Regards

Eddie

When cooking on a stick burner with logs as your fuel source, you're looking for a clean burning fire which gives off little or no smoke. So that mixed with the way that meat will stop taking on smoke after 134f and the way they generally cook at a hotter temp' stops the meat getting over smoked.

Thanks for the info Ed, It is more understandable now.

Eddie

Everybody seems to be upgrading

thesmokingpenguin wrote:Everybody seems to be upgrading

Don't worry Charlie, with the waiting times on getting these pits built at this time of year i think everyone will still be cooking on last years kit unless they've already got them ordered or in transit.

i know backwoods currently have a 4 month wait for new orders at the moment

Spoke to my fabricator last night about getting a trailer made, need to combine various styles of cooking on one rig, think it will be practical rather than pretty!!

Can we not just use wood instead of a mix in the Pro q?

FlashGordon wrote:Can we not just use wood instead of a mix in the Pro q?

No, it would give off too much heat as you'd have a proper fire in the bottom of the fire bowl and it most likely wouldn't have enough air flow to keep the fire burning cleanly.