Feeneys Fanksgiving!

Feeney's Friends, Family, Food and Fun Weekend! A montage of clips culminating in the serving of a range of dishes for thanksgiving, Christmas and New Year!

Category:

People & Blogs

Tags:

• Feeney
• Feaney
• Feenie
• Feany
• ProQ
• ProBBQ
• MACSBBQ
• BBQ
• Smoker
• Bullet
• thanksgiving
• weber
• chargriller
• big
• green
• egg
• napoleon
• smokey
• mountain
• cooker
• WSM
• hickory
• oak
• whiskey
• salmon
• wood
• wraps
• food
• foodporn

[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.

[BritBBQPros]

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

[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!

[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]

@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.

[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.