British BBQ Society Forums

Right so after years of wanting to smoke I've decided to take the plunge.

I'm an experienced cook, and I'm not new to grilling/cooking over fire in general.

After a lot of researching I think I've chosen my setup but I'd love to hear people's thoughts.

Smoker - Pro Q Excel 20 - probably going to go down the clay tray route.

Wood - From Paul - got a mix of Hickory, Oak, and whatever else he's got.

I have (and love) my thermapen, and I already buy my charcoal (restaurant grade 15Kg bags) from Big K.

I'm planning on doing ribs, pork butts and brisket (amoung other things)

So really I'm after info on a couple of things.

1) Do I need a combo probe thermometer? If so should I just have done with it and get the Maverick.

2) Are the forced air systems (guru etc) something that you grow into or if I've got the cash should I just get one.
Reason I ask is that it seems the goal is to maintain even temps, if these things are great at that then why not use them. I can't see myself cooking in competitions, but is it seen as cheating?

3) From the many many posts I've read about them there doesn't seem to be much to choose between the Pro Q Excel and the WSM (except about £60). I like the look of the Pro Q and it's stackers. Am I missing something?

Look forward to hearing your responses.

Hi Jonjo,
Welcome to the forum, I love my Pro Q Excel, Its a great bit of kit and your have lots of fun and some good eats.

Wood wise Paul is great and best to get a mix box so you can find what you like and what works for you flavour wise, that's what I done.
If you don't have a chimney starter then your need one in my opinion.

I will get buying a Maverick type probe thermometer at some point but I cant live without my Thermapen, and get on fine just using my Thermapan. But ill like a bit more control on what's going on the inside off my smoker from the comfy of my armchair

"forced air systems " seem good idea not got one but if someone in the UK stocks them or build them ill have a look, not keen on shipping etc.

One tip I have so far learnt keep a record on what you done, Rubs if any used, wood used etc. I think you may find some Apps around I just use a pen and notepad

Thanks dude,

I have a chimney starter, forgot to mention that.

I'm quite lucky as I have lot of friends and relatives in the states who will ship things to me at a normal price!

I will keep a record and sounds like the forced air could be good but far from essential!

Jonjo wrote:Smoker - Pro Q Excel 20 - probably going to go down the clay tray route.

Good choice, this is what i started with and i think it's defiantly the easiest bullet smoker to learn on and clay is defiantly the way

Jonjo wrote:1) Do I need a combo probe thermometer? If so should I just have done with it and get the Maverick.

Have done with it and get one, otherwise you'll be checking your pit every 30 mins and on a 15hr cook that'll get boring real quick.

Jonjo wrote:2) Are the forced air systems (guru etc) something that you grow into or if I've got the cash should I just get one.
Reason I ask is that it seems the goal is to maintain even temps, if these things are great at that then why not use them. I can't see myself cooking in competitions, but is it seen as cheating?

They let you get sleep over night and allow you to have more consistent cooks but aren't essential. I always found my old Excel 20 would quite happily sit at 250f for 6hrs before the temp's would drop and then it's just a case of opening a vent to get it back up to temp'.

Jonjo wrote:3) From the many many posts I've read about them there doesn't seem to be much to choose between the Pro Q Excel and the WSM (except about £60). I like the look of the Pro Q and it's stackers. Am I missing something?

WSM's are built better than ProQ's and use less charcoal, but they can be prone to temperature spikes which can mess your cook up so need a bit more attention.

Get the wsm, get the clay tray, get the maverick, forget the force draft you want to learn how to bbq, not leave the fun part up to a computer! Chimney starter essential too

The use of a remote probe stops you lifting the lid to check the temperature of the meat, which keeps your smoker temeratures more stable which means you don' have to check it as often.

First time I used my Maverick I thought "Why the hell didn't I get on of these earlier - how the hell did I manage without it?"

Ditto the Thermapen.

Steve W

Thanks for all in the input.

I'll leave the air controller, maverick has been ordered and I'll go out and pick up the clay.

Sounds like I should just say F it and get the WSM, I like the built better aspect and if I've got the maverick I should be not too bad with the temp spikes.

Thanks for all the info, I'll post picks of the whole lot when it arrives

J