Tips and Advice

ProQ Rodeo Kettle BBQ Manual

The ultimate guide to your ProQ Rodeo Kettle grill, this manual has everything you need to know from lighting up the fire to setting up to cook anything from burgers to brisket.

ProQ BBQ Smoker Manual

The ultimate guide to your ProQ BBQ smoker, this manual has everything you need to know from lighting up the fire to dialling it in for a low'n slow brisket, so what are you waiting for? Dive in!

The Experts Guide to the Cold Smoke Generator

Mel “The HogFather” Rhodes has got several hundred uses from his ProQ Cold Smoke Generators and says that he has “never had one go out, fail to light or ever jump over.” His Top Tips for Success Include: Dust Storage, Filling the Cold Smoke...

Using Your Water Pan to Get the Best Results

In our BBQ smokers, the water pan is the key to temperature management. This guide is here to help you decide what is best for your cook, and understand how filling your water pan with different things can change your running temperatures, extend the amount...

Introduction to Hot Smoking

Learn how to get started with Hot Smoking on your barbecue smoker for those delicious and authentic Low 'n' Slow BBQ flavours. We take you through a step-by-step guide on the best approach.

Choosing Smoking Woods

Using wood chips, chunks, dust or pellets to create smoke is a great way to transform barbecued foods into meals that will have your friends and family begging for more. Smoke is used as you would seasoning on food to impart flavour, so...

Cooking Temperature Chart

Get the perfect done-ness every time by using a thermometer to cook to internal temperature, rather than time. Checking the internal temperature of your food is the best way to check that it is cooked - it is accurate, safe and doesn't rely on the...

Cold Smoking

An ancient art used for preserving food, cold smoking has been used across the world for generations. Modern cold smoking is all about flavour, and less about preservation as we now use curing to make food safe to store.