British BBQ Society Forums

Hi there

Just thought I'd introduce myself,...a complete newbie to this BBQ lark,I live here in sunny Tunbridge Wells and have just purchased a new Pro Q Excel and am very much looking forward to my first burn!!. I have a cold smoked a chicken ready and waiting to go in, tell me, which wood do you think I should use? and should I just smoke it on the first shelf without any stackers? and and and ......

Look forward to asking lot's of questions aside from reading thru all the threads

Ped

Don't worry about the cold smoke, was done in a cold smoker at below 80% having been cured as well, what was your concern though DrSS

Not having even fired up the Pro Q I was assuming that if I got it to optimum temp of 200/250F I would cook for 3 to 4 hours. Don't you think it's a good idea to add any more smoke then?, and and bye the way bring em both

another Q, it has just occurred to me, should I put the chicken in once it is at optimum temp as presumably that will then knock the temp down because I have opened the top to put the chicken in?