British BBQ Society Forums

No worries, I'll be doing that if it happens again in future, cheers.

Chicken still way under, so are trashing them. Ribs were OK, a bit dry but a good smoke ring. Won't be doing the snake again in a hurry.

4 hours in, still 180f, chicken showing an internal of 138f, so still a while off the 165f.

Will leave it another nor, then if nit at temp, bin the lot. Sad, but better than bum explosions.

Forgot to mention, I use a clay dish instead of water.

Hi guys.

Tried doing the snake method on my Proq Frontier today. Cooking 2 whole chickens on the middle, and 4 racks of ribs on the top.

Have not been able to get it over 180f. All vents are open and have tried moving the unit but no joy. I k ow I have to wait until it's 165f internal for the ...

Thanks for the advice.

I use my top secret Horsey Sauce, which will now no longer be a secret!

1/4 cup Mayo
1tblsp ketchup
1 tbsp creamed horseradish
1/4 tsp garlic powder and onion powder
1 tsp lemon juice
Salt and pepper.

Mix, leave for at least 2 hours then slap it on.

The way she nibbles on a lamb chop works for me!

Showing as out f stock on the website again, but popped into the one in Manchester today, and the had loads on the shelf. Nice unit, but not sure how strong the magnets are. Is it safe to put these things on the side of a Pro Q?

Thanks guys! Finally seasoned it with some oak and got to use it the next day for ribs and chicken.

Used the clay saucer method, put the chicken on the middle section with the Myron Mixon chicken rub out his book, and the ribs on the top using the old Memphis dust recipe with the salt. 3 hours for ...