ProBBQ problems

[welsh wizard]

Hi MB

I have had the same problems (cured now) try the following......

1) I was tipping the wood into the gizmo and then tapping it so the wood was evenly distribuited. This bloked the tiny holes, so no burn.

2) After each smoking I now clean the unit quickly with a soft tooth brush (50p for two from Asda) and I have had no problems since.

Cheers WW

[Jaunty]

Haven't tried mine yet but will do soon.

I see some people refer to it as ProBBQ. AFAIK that is the name of a supplier in the UK and also a brand. I am not really not sure now what the relation is to MacsBBQ and his CSG = Cold Smoke Generator, which is how I would refer to this gizmo.

[wheels]

FWIW the box it comes in says that its the Pro Q™ Cold Smoke Generator.

Phil

[saucisson]

Jaunty, they are all the same thing

Dave

[Jaunty]

Hi Dave. I'm not worried about what I have bought, I was just saying a few people are (misleadingly) referring to the ProQ CSG as the ProBBQ.

ProBBQ is quite different from ProQ. AFAIK they were a supplier in the UK (that I have bought from in the past) but I think they may have ceased trading now as the website is dead. Here is a link from Wayback of the old site

http://web.archive.org/web/200801312012 ... bbq.co.uk/

I was just mentioning in case people were googling ProBBQ and not finding the CSG.

[probbq]

Just wanted to clarify things...

Our company Mac's BBQ Ltd produces and markets our ProQ brand of products worldwide.
ProBBQ Ltd used to be our UK distributor, but they have now, sadly gone into liquidation.
For dealers in the UK please see this page http://www.macsbbq.co.uk/UK.html
Distributors elsewhere in the world can be found here http://www.macsbbq.co.uk/Dealers.html

Hope this helps

Ian

[saucisson]

Thanks Ian.
And Jaunty...
Dave

[Ruralidle]

I have just completed two burns in the CSG using Apple wood dust. Both times there was little left by way of ash and the whole charge had been used, giving between 9 1/2 and 10 hours of smoking per charge. This is the first time that anything other than the straight forward oak dust has burned through completely, without having to be relit.

What I did prior to filling the CSG was to spread the dust onto some foil in a thin layer and left that in the plate warming of my Aga for 7 to 8 hours (this oven runs at approximately 75°C to 80°C). As this seems to have been so successful, I will repeat the process with other types of dust to see if it is a universal solution to the problems I have been experiencing, but I don't have anything else to smoke at the moment.

The main thing now is to wait a day or two more before slicing the bacon to see how it tastes! I also put some Mull of Kintyre Cheddar cheese into the smoker and that should be ready to eat by the weekend. I have been pleased with the results of smoking bacon and fish so I am really looking forward to proper Apple wood smoked Cheddar rather than the shop bought stuff that seems to have had smoked flavour painted onto it.