British BBQ Society Forums

Hi. I'm new here! Just got a ProQ Frontier yesterday and need to christen it.

My question is about topping up coals during the cooking time. I've read how taking the lid off to inspect food can add 30 mins to cooking time as the unit takes times to get back to heat. So I figured if you need to top up coals you don't want to start taking the upper sections of the smoker off. So are you supposed to feed hot coals though the little door? That doesn't seem easy! Possibly a stupid question so go easy on me!

A connected question: From using a starter chimney, roughly how long would I expect decent quality briquettes to keep going?

With a Frontier I wouldn't expect you to have to top coals up unless you're doing a very long cook or you're cooking in bad weather. I used to own one and it was very good on the fuel. Just ensure you burn minion method and most of the time you'll be fine.

However should you need to top up. I always used to latch the sections together and lift the whole top off leaving the fire bowl exposed. As heat rises you get much less loss from this technique than you would just lifting the lid.

Thanks for the feedback, Steve. I'd never heard of Minion before this weekend and I must admit I'm slightly uneasy about it. For years I've been told to heat coals until they are coated in grey ash before using so to go against that seems unnatural!

Have a look on youtube for minion method, most people tend to go for the extra large tin can with both ends removed, i.e. a tube, surrounded by unlit coals and 1/2 - 3/4 chimney of lit coals in the tube, then pull the tube/tin out. Over time the heat spreads out and gives a constant source of controlable heat.

Do you know why you've been told for years to do that?

Cos ????

Other then that and an attempt at world domination by giant tin makers I have no idea

The grey coals thing - not specific to smoking as I've never smoked before. But for standard bbq'ing that's the advice you generally see. I've never thought too hard about why - just accepted the advice as bbq law...

I always thought that the coals to grey bit was to ensure all your petrol, meths, bbq lighter fluid etc had burnt off properly but I sit waiting patiently for insight

I thought it was because it ensured a uniform heat and also less volatiles being let off from the briquettes/charcoal which may affect the taste.

Either or both, the one thing I can say for certainty it wasn't told to me by an old married woman