Wish me luck, I'm going in

[mowse73]

Well, I'm just trying my new proq out for the first time. will it work? probably not, but yiu gota learn somehow.
Trying chineese honyroast duck. not quite traditional but who cares.

[Swindon_Ed]

Good luck.

If you've got any questions during the cook (and you will) ask away. People are always on here who should be able to help.

Remember only control your temp's with the bottom vents, keep the top vent open.

[mowse73]

my first question
how long should it take me to reach temperature?

I filled the basket up and then put a chimney full of charcoal in the middle and at the moment i have all 3 vents wide open.

What temp do you guys usually close them up?

[mowse73]

well, i'm nearly two hours in and i'm still holding the same temperture. I really want to sneeak a peak but don't want to jinx things. I can here the duck sizzling though. i might give it another 30 mins before i baste it in some honey water.

Not sure what to do if the temp drops, do you take the water tray off to add more charcoal while there are stiil burning charcloals in the basket?

any advice would be greatly received

martin

[Swindon_Ed]

I normally just open the door on the lower chamber put my hand in with hand fulls of charcoal in but if you've filled the basket up it'll be good for 8 hrs+

[mowse73]

just polished off 1/2 the duck. YUM YUM YUM

I was amazed at how long the smoker lasted(still going at same temp)
Good stuff

[mowse73]

just polished off 1/2 the duck. YUM YUM YUM

I was amazed at how long the smoker lasted(still going at same temp)
Good stuff

Plenty of good time are ahead now.
I may set up the Frontier for some smokin' today because of you. lol

Nice 1. although the weather is pretty rubbish today.

I followed your advice by the way, using sand and how i set the charcoal up.

Thx for that, as you saved me some mistakes i would have no doubt made.

[Swindon_Ed]

Nice 1. although the weather is pretty rubbish today.

Just get the garden umbrella out it'll be ok.

[Vic.]

did you see the peking duck episode Heston Blumenthal did?, he went to bejing and they did some wierd things to the duck before they cooked it. They blew air between the skin and flesh to make the skin and flesh cook at different temps, they freezed and dried the duck to make the skin crispy, them they cooked it in a wood fired oven.