I ended up googling bbqs tonight, as I was looking for alternatives to a Cobb. Has anyone any experience of these ProQ bbqs? Have they been discussed before, I couldn't find it using the search facility.
It is a contraption to prepare meat in about the same technique the original BBQ was done by Caribeans: Dig a hole on the beach, put in palmleaves and burn wood until charred, more leaves and branches, bing in a few pigs, more leaves to cover that, then burry the lot under a good layer of sand and let it simmer for a duration of the beachparty...
What most people do nowadays on campsites is actually grilling their meat over charred wood (Sometimes charring their meat over too hot coals for that extra black crisp Chernobyl effect...). Preparing over a direct heatsource. The Weber range of BBQ's are also designed for indirect preparing of food and can also be used as a smoker by putting in chunks of wood then cover it with the lid.
These ProBBQ's look like the Beesknees when it comes to preparing food with an emphasis on smoking with low temps for a long time and I would certainly want to try one, even though I think I'd rather stick to my Weber Kettle BBQ as it caters for a multitude of preparing meats on it: Direct grilling, indirect BBQ-ing or smoking.
I have even seen a recipe for making Pizza in them!
I like the modular design of these, we are a family of five, and to be able to mix and match the levels seemed a good idea. I suppose I am more interested in the roasting/oven element of outdoor cooking with the steam tray and all available for this. I don't eat meat, and the children are not keen on bbq'd food, so thought it might do both to keep OH happy with his sausages! I was reading last night that indirect cooking is like oven cooking [putting the coals one end and the food with a drip tray the other?], so maybe I should look at the webers a bit more closely.
You've sussed it, Jonah! Heat on one side, food on the other. Cover it up with a lid and maybe put a cube of applewood or hickory on the coals like I've done just now...
You see the fire under the skewers that are seared, then placed on the tray on the "cold" side. THere's also a little pot of liquid that will keep the closed environment moist with steam while the skewers get smoked and fully done.
You can have tatties from the Barbie by putting them in a aluminium box with herbs and garlic, a bit of butter, chives and whatever you like, then place them on the cold side while you prepare and sear the rest of the foods. If you lid up the box it will steam and not burn at all...
I have had a good search around for BBQs and found the cobb - but also found lots of negatives. I have found the Son of Hibatchi (yet to buy). There is lots of info online about this and it looks ace - although I am not sure you can slow cook on it - but you can buy a plate for it to do eggs etc on it.
Looking forward to warmer nights.
------------- I love camping, husband gets uncomfortable. Now invested in excellent beds & decent sleeping bags on the list next!! Yippeee....
Welcome to the madhouse, Gastrohound! From your tag I reckon you like Camping Gourmet? S.O.H. is a durable choice and has proven it's quality like it's predecessor.
Low & Slow can be done on it as well but you would need to buy a fitting domelid. After all, Low & Slow is about capturing moist heat. But for searing, grilling and cooking it seems the beesknees, especially with an additional frying plate.
Hmm...I've been watching a couple of vids on youtube about the proq, and I have to say the style is growing on me more and more!
I saw one using the Amigo to smoke chicken and ribs. There was a lot of smoke coming out of the top though, is this chiefly down to the wood being added to the charcoal? I wouldn't want to upset anyone on a campsite if I was roasting.
The only other off putting thing was the time it took to cook a chicken. 5-6 hours. Is this typical of roasting/smoking on a barbie? Does it make a difference to the heat output if you have a water dish in there, compared to a normal grill?
Even for a veggie, it looked good enough to eat though! The chicken looked very nicely done.
I had to rush off earlier, but wanted to add I am well impressed with your bbq skills Freebird. There's a man who definitely knows what he's doing!
I do feel a bit sorry for my OH, what with a veggie and 3 fussy eaters when he gets the barbie out. Let's hope it's a good year for outdoor eating, and we can do a bit of entertaining. I may even get us a new toy to cook on if I show him the youtube vids a few times. ;-)
There is lots of information here: thesmokering
It is an American site but the search function brings up loads of info, and too many ideas for me than my wife would like