Feeneys Fanksgiving!

[chefsolid]

That was some nice smoking and ace use of turkey juices etc, what else was in the gravy? just stock? Also are they Pro-Q frontiers you are using?

[BritBBQPros]

@chefsolid Hi, the smokers we used for that cook was the Pro Q Excel 20, there was a variety of configurations over the course of the cook, but essentially they provided us with a fantastic range of flexibility.

I have WSM's myself, but the Pro Q's perform equally as well as long as you use the clay saucer method. In the gravy we has a range of herbs and spices, Garlic, Onion etc, the stock is fantastic.

[valvic62lg]

Hello again. Thanks for your patience in answering my questions. In the second posting below, you infer that the Pro-Q has an issue with getting a higher temperature. Is this a major issue in you opinion? Do you think this is an issue in the winter since it can get pretty cold here in PA? I assume both cookers can get up to 400 degrees F.

Thanks again.

[BritBBQPros]

@valvic62lg Hi again, both smokers work very well at temps between 200°F and 225°F even in cold weather which is what tends to be the optimum for smoking. if you are cooking at temps of 400°F or above I think it is likely to be regarded as grilling.

I slow smoke and the weber sits comfortably at 250°F for upto 16 hours, whereas the ProQ has a lower optimum temp and doesn't burn so long (Especially with water in the water pan).

To be honest I think you will struggle to get temps of 400°F

[valvic62lg]

Thank you very much for your help.

[valvic62lg]

Thank you for your response. Sorry about the two similar postings. I didn't realize the first one worked.

I do apologize for the questions but I would rather hear from the experts first before I buy something I'm not going to like.

Can you explain what the clay saucer method is. Also, can you grill on the Weber like you can with the Pro-Q??

Thanks for your help.

[BritBBQPros]

@valvic62lg Hi this is a good link to explain the clay saucer method. It works exceptionally well in both smokers. I personally don't think that the Weber is as good for grilling as the Pro Q. Especially when you consider that from a grilling perspective you can have upto 3 levels when you utilise the stackers.

For an all in one the Pro Q has to be your best bet. I have separate grills to my smokers and use them accordingly. Good hunting!

[BritBBQPros]

tvwbb.com/eve/forums/a/tpc/f/8­680069052/m/349105564

[valvic62lg]

Great food. Have you guys ever used a Weber Smokey Mountain 18" or 21.5" cooker? It seems like the Pro-Q is more versatile. I've been trying to figure out which brand to buy? Any suggestions?

Everytime I look at your video, I'm ready for dinner.

[BritBBQPros]

@valvic62lg Hi I have both the 18 and 21.5" WSM's in fact I took Grand Champion with them at the BBBQS Mayhem in May competition last month. They are all very good cookers, as you say the ProQ is much more versatile but I don't believe they are as available as the WSM.

I tend to opt for the clay saucer method in both cookers, although its less essential in the Weber. If your looking for a good value for money, versatile cooker I would have to say the Pro Q wins hands down.

[BritBBQPros]

@BritBBQPros However, the weber is a better build quality and in my personal experience I have never had to wrestle with it to get higher temps.

[valvic62lg]

Great video and great food. Have you guys had any experience with the Weber Smokey Mountain 18" or 22.5" cookers? It seems that the Pro Q is a bit more versatile. I'm trying to figure out which one to buy. How do you like the Pro-Q?

Thanks for you help. Everytime I watch you video, I"m ready to eat.

[ZiggZagg11]

Leave it to the British to figure out another way to use the smoker. Deep frying in the water pan and then a little stir fry too! Great job!

[BritBBQPros]

@ZiggZagg11 Thanks for the nice words, the food from that water pan tastes amazing!

[MrJimbelt]

Thanksgiving is less then a week a way here US your bbq would be hard to beat great job!

[BritBBQPros]

That was an awesome weekend. We were planning to do something again this year but it is not going to be until Mid December now.

We used the your Thanks Giving Holiday as an excuse to BBQ a tonne of food to see what we could do on the Smoker. I have the shiny new Weber WSM 57CM now so I want to give that a good runout.

Glad you enjoyed it.

Beerz

Adie

[DerKannibale]

I didn't know that the British ate barbecue. It looks really good too. :0)

[BritBBQPros]

The British tend to burn burgers, singe sausages and generally do a poor show. There is a small following in the UK that do it right but this is very small, but it is getting bigger and more popular.

[DerKannibale]

Hopefully it keeps growing.

[apevince]

hi

did you parboiled the potatoes?

thanks

[BritBBQPros]

Yeah the potatoes were parboiled in the waterpan, prior to roasting. This is a good way of getting the rich flavours from the meat.

[apevince]

they surely look good!

Bon appetit

[anvilhead1]

That really is an impressive show, well done chaps.

[probbq]

What a feast, it's amazing what you can cook on a BBQ with ease!