Click here to download PDF file on how to use Pro Q's

TO BBQ/GRILL

1. You will only need the base unit and one of the grills (Frontier & buckaroo only).
2. Get the charcoal going in the charcoal basket, remember, the charcoal is only ready to cook on once it has no more "black bits" visible.
3. Place the grill on the brackets just inside the lip of the base and away you go!
4. Use the lid if the flare ups get out of hand, or you want to use it like a Weber "Kettle"

TO ROAST

1. You will need the base, one or both of the cooking chambers (stackers), depending on how many people you are cooking for, the water pan and the lid. Get the charcoal going in the charcoal basket, remember, the charcoal is only ready to cook on once it has no more "black bits" visible.
2. Whilst you are waiting for the charcoal to burn down, you can prepare your cooking chamber.
3. Put water in the water pan, you can add beer, wine or some herbs of your choice. Some people say that the water pan has no effect on the end results, but use it as it keeps the food succulent and tender and the juices left over make a great gravy. If you don't want to use water, fill the pan with clean sand, as you still need to have a buffer between the food and the fire.
4. Place the food on the grill, just above the water pan and once the charcoal is ready, place the cooking chamber onto the base unit.
5. Place the lid onto the cooking chamber, sit back and enjoy the party. A medium size chicken should take about 3 hours, but it's always best to use a probe thermometer to be sure it's done. Don't keep lifting the lid off to look at it, it will just take longer to cook.

TO SMOKE

TIPS

1. Allways use charcoal briquettes. Here at Jake's we prefer to use a charcoal called ' Australian Heat Beads' or 'Weber' charcoal. Coconut charcoal is good. These are non-toxic, last longer and are avaible at good garden centres and some supermarkets. Otherwise normal charcoal briquettes will do.
2. Never use lump wood charcoal, its real name is ' junk wood'.
3. The best piece of kit to own to use with our smokers, is without doubt the chimney starter. Simply tip your charcoal into it, up to the top and place the chimney starter over 2 lit fire lighters or well scrunched up newspaper.  Leave for around 30 mins until you see the flames leaping up from the top of the starter and the charcoal has a dusting of gray on it. It is now ready to tip into your smoker and use.
4. Always soak wood chips or chunks prior to placing onto your hot charcoal.
5. At first, fill the water pan with cool water as this will help keep the temperature of the smoker down when starting. Fill so the level is around 1" from the top of the bowl. This will last around 2-3 hours and you can hear a sizzling sound when the bowl has ran out of water . Simply top up again, but with warm or hot water if smoking for longer.
6. Add more chunks, chips or wood pellets through the  small door and onto the charcoal once you see the smoke has stopped. This will maintain a smoky place for your food to cook. There is little point adding more wood to the charcoal after 4 hours as it is widely believed that smoke will have little effect after this amount of cooking time.
7. Watch the temperature once you have placed the food into your new smoker. Nearly all recipes (many can be found on the internet) have smoking times and temperature guides stated. Always have your top vent fully open, never alter this at any time. To make the temperature drop a little, close the lower vent ever so slightly and watch the temperature gauge for a change in temperature (Frontier & Buckaroo only). To increase the temperature simply do the opposite (Frontier & Buckaroo only).  Always start with the vents fully open, and remember never alter the top one. The top vent is only there to close when you have fully finished smoking and cooking. When closed the top vent expires the charcoal.
8. As time passes the heat will eventually drop off and not recover. This will happen after around 7-8 hours (Frontier & Buckaroo only, less for the Amigo). Depending on weather conditions, many foods will be cooked long before this time. Ambient temperatures can effect the internal temperature of the smoker. For instance, a cold snowy day will bring down the internal temperature just as a hot sunny day will increase it. Always take this into consideration and place your smoker in a sheltered place and out of direct sunlight if possible.
9. Resist the urge to peek at your food unneccessarily. This will just increase the amount of time it has to spend in your new smoker to cook through.
10. Some meats and poultry may appear a pinkish colour even when cooked through. Smoke has this natural colouring effect on some foods, so if in any doubt, a meat thermometer is a good piece of kit to own.
11. Adding different herbs, spices, citrus peel and sauces to the water in the water pan can have an influence on the taste of the food.
12. Try using wine, soft drinks and beers instead of water in the water bowl. This all adds to the wonderful flavour your new smoker will give to the food.
13. Apply Knox's Dry Rubs to meat, game, seafood and vegetables prior to smoking for a real tasty meal.
14. Always place food in a single layer on one or all cooking grills. Never have food piled up directly on top of each other.
15. Brush poultry or very lean cuts of meat prior to smoking with a little olive oil. Once your food is in the smoker, there is no need to turn, baste or re-arrange the food. Simply leave to absorb the wonderful flavours of the smoke and enjoy!
16. If cooking a variety of foods and you are using more than one stacker (ie the Frontier has two), be sure to place any food that may cook quicker than others on the top grill. This will ensure easy removal of that food once it has cooked.
17. Please do not hesitate to contact us with any questions you may have and we will help. Even if you think it is a silly question to ask, please don't. We are here to help you.
18. Above all have fun!