After many years of drooling over pictures of smokers on the internet I finally took the plunge and bought a ProQ Excel 20 which I picked up yesterday.
It's now all assembled and after a good look round on this site I'm planning to cook my first chicken and ribs in it on Saturday, also hoping to get down to my local butchers and have a chat with him about different cuts i.e. pork butt and brisket.
Anyway I thought I would say hi before posting loads of other questions
If I've done it right ( ) that should be a topic called WSM Initial Firing, the advice holds good for ProQs as well as WSMs.
Have a look at Toby's videos as well, especially if you are going to see your butcher the Competition Pork is the best explanaition I've seen as to what to ask for that a UK butcher will understand.
Hello mate, welcome to the forum. Dont be frightened to ask anything on here, i've learnt loads and the rest of the lads and lasses on here are great. Webers are awsome
Cawky - I did wonder what the "Webers are awsome" comment was, I thought there was some gang warfare on the site for a minute with Webers vs. ProQs and you were letting me know which side you were on.
) that should be a topic called WSM Initial Firing, the advice holds good for ProQs as well as WSMs. 
