British BBQ Society Forums

Hi i was at a festival at the weekend and a gust of wind blew something into my frontier bending the door in half, ive got it to close but not sure if it will loose heat smoke to much, can the door or barrel be replaced does any one know?

Hi guys ive been making a few diff sauces to finish my pork with but find alot to sweet im after a smokey sauce has any one any recipes for me?


Edited" Andy I have deleted the 2nd post that was a repeat" Derek.

Hi Andy,
One of the "eternal questions", as withthem all there is no definitive answer but having read everything for some time now the majority view is use a clay saucer, which in laymans terms is one of those terracotta flat dishes you stand plant pots in, available from all garden superstores ...

Hi guys, still getting used to my pro q frontier and finding it hard to maintain temps they seem so uop and down with the slightest touch of the vents, ive read about water being a problem and to use clay or sand, has any one any info on this?

Hi guys still strugerling with temps, ive got my coal all grey and lit put the bbq together and put water, now the water is boiling i know that isnt righ the temp is around 280.

Has any one more info on this clay saucer where and how to use them please?

im using my maverik thermometer in the pit so its pretty accurate.

I just had to check to make sure i give you the correct advice.

I use the water in the pan that came with the frontier

With bullet smokers i've always used a clay saucer wrapped in foil as i found water made the smokers hard ...

That makes a lot of sense :D

Might be trying that as after 5-6 cooks im still getting a lot of smoke up the sides of my PRO Q Frontier although temps have been quite steady apart from one night.

I understand what you mean about no breeze, I had my smoker in a shaded corner and the temps hit over ...

Thanks mate that makes sense.

Do you think i would gain much from cooking the chili in the pot in the smoker?

Thanks, probs should have just gone with one post put this up then thought it may be better in the main section.

Hi guys do any of you cook brisket chili, i have a small street food business in the midlands that i do brisket chili cobs, untill i got my smoker it was cooked on the hob in a tom based sauce with chipotle and cumin as the main flavor but now i have my pro q i want to do it on there.

I get my ...