Who Cooks on a ProQ Frontier? UPDATE: I did. Read Inside.

rprata · Posted: Jun 27 2008 Post subject:

Ok, another question. The charcoal bowl has 3 brackets that are attached near the top. The coal ring/grate doesn't sit inside the brackets, so what are the brackets for? What is supposed to sit there? Also, has anyone drilled the unit to route thermo probes through? I tried going in through the doors, and that didn't seem to work out too well.
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roastntoast · Newbie Joined: 04 Oct 2007 Posts: 98

The brackets on the bottom .... If you put a grill on the brackets you can cook dirrectly over the coals. Great for steaks and burgurs .

Jules
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Doc1680 · Posted: Jun 27 2008 Post subject:

rprata · Posted: Jun 27 2008 Post subject:

Thanks for that. I wouldn't drill the door, I'd drill the body just below grate level, as you stated. I'd love to install some sort of eyelets/grommets to feed the probe(s) through, rather than just drilling holes. I'll have to see what I can come up with. Also, I'm wondering if there's any value in a 2nd vent. 1st cook I had no problem getting up to temp (using lump, and very little unlit) and water in the pan. When I wanted to bump up the heat a bit, I cracked the bottom door, and it shot up pretty good. Thinking I may stick with that method rather than installing another vent.
_________________
--
Weber 18" Kettle
Orig. WSM
Pre-ordered 22" WSM
ProQ Frontier w/ extra Stacker
Genesis Silver "B"
Bar-B-Chef Offset, Modded to Hell! (Thanks Skidder!)

roxy · Posted: Jun 28 2008 Post subject:

Doc1680 · Posted: Jun 28 2008 Post subject:

rjmontana · Newbie Joined: 23 Nov 2006 Posts: 99

Hey Doc, how did you set up your coals for your cook? Just curious how you placed your raw fuel and your lit fuel and what you got for burn duration. What kind of fuel were you using this weekend..Always a better way....Thanks, RJ in Montana

Doc1680 · Posted: Jul 02 2008 Post subject:

rj,

I filled up the basket with rancher briquettes and a couple of chunks of cherry. I emptied my chimney in the back of the basket and let it burn forward. I ended up with slightly more burn time than average (10 hrs, I average 8 ). I will have to try it again though to be sure it was the method or just luck.
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Love the voodoo that Q do.

Doc

Reggae Q · Posted: Jul 02 2008 Post subject:

I added 2 additional vents on the bottom. Did so for windy days so I'd have a few more options.

I got my vents from Ian. Sent them to me. Not everyone in the world will always be happy but Ian does a nice job taking care of his customers.

Also, the charcoal basket sits on the bottom. I asked the same question. Reason was that the instructions were printed before the final manufacturing of the units.

I use a frontier with an extra stacker and I agree. No way is there a 120* variance from bottom to top. I usually put stuff that can take a higher heat on the bottom.

I think a lot of peoples problem also comes from tapping the unit TOO much and creating a large amount of ash build up

reptileink · Posted: Jul 02 2008 Post subject:

so if I am using all the grates, will the food on the bottom grate cook too fast being too close to the heat? I need to use the whole 3 levels for my rib roast in two weeks, and I am nervous that they are all going to be done at different times.

reptileink · Posted: Jul 02 2008 Post subject:

MOVED THIS HERE, FIGURED IT WOULD GET MORE ATTENTION

**pics coming soon**

Well, I assembled the ProBBQ Frontier this morning with the intentions of doing some salmon tonight(have pics)

I am having trouble getting consistant temp readings throughout the unit.
I fired her up at 3:30pm with a chimney full of charcoal. Closed off the vents to allow it to drop in temp. Took close to 45 min or so. I was not getting more than 200 reading in the lid, but was around 270 at second grate temp. It came down to maybe 255-260 at grate and I opened up my vents.

***NOTE*** I knew I should have taken notes because I am getting lost.

In any event, I now have the bottom vent open about 33% and the top all the way. It's now 5:45. The salmon only took like an hour to cook. Pulled it at 149* Started eating it and realized I used too much salt. It was good, but I couldn't eat much of it(high blood pressure). I think I used too much wood too.

Back to temps: At 5:45 lid temp is 225 or so with the middle reading 280 and the Polder, through a potato reading 270* resting on the top grate. Bottom vent only 33% still with top wide open. What am I doing wrong??

Oh, and the water pan is empty. I started it with water but couldn't get the thing above 170*

Doc1680 · Posted: Jul 02 2008 Post subject:

reptileink

I would not go by the temp gauge in the lid. That's my only knock on the cooker. On your next cook you a digital probe on your top and bottom grates. If you have more probes do the middle too.
_________________
Love the voodoo that Q do.

Doc

reptileink · Posted: Jul 02 2008 Post subject:

ok, well, it's now 7:24pm and this thing is still goin Smile

250 at the middle ( using an oven thermometer sitting on the grate)
200 at the top.

Ok, so don't go by the top probe. Any suggestions for a replacement?? I only have one Polder digital probe, so can I trust that on the top grate through a potato and the oven thermo? I would like to replace the top thermo with something better.

As far as the smoker.... I think it's pretty damn nice! I do get some smoke out from between the top and middle stacker, but nothing too crazy. I haven't tried it with the extra stacker yet though.

Another thing. Is this thing safe on a wooden deck? I noticed the legs get pretty hot, but are they hot enough to burn?? We have some theives trying car doors around the neighborhood as late, and I'd hate for them to make away with this.

Reggae Q · Posted: Jul 02 2008 Post subject:

DO NOT PUT IT ON A WOOD DECK...The bottom vent sits very low and can come out pretty easy.

reptileink · Posted: Jul 02 2008 Post subject:

no, I won't put it on the deck. It's out in the driveway, hopefully hidden.

Any thoughts on temp control Reggae?

reptileink · Posted: Jul 02 2008 Post subject:

pics

after first rub rinsed and sat in the refer overnight

finishing rub:
dark brown sugar
Corky's bbq rub
smoked paprika

SO SORRY for the blurry pic!

All nice and shiny!

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Pro Q Frontier
Samuel Adams edition Weber Performer
MHP JNR ( Junior)

Doc1680 · Posted: Jul 03 2008 Post subject:

She's a beauty reptileink. Congrats on the maiden cook.

I'm not sure about the therm. though. Do a search. I know there have been many discussions on replacement therms.

And as far as I can tell the fish looks good too. Wink

_________________
Love the voodoo that Q do.

Doc

BanditBBQ · Posted: Jul 05 2008 Post subject: Boy am I glad...

...that this discussion turned friendly. I've heard nothing but good things on the ProQ smokers and now have an Excel 20 enroute!

The Illinois BBQ Socitey will be having a "Battle for Bullet Smoker Supremacy" in the near future...pitting the Excel 20 agaist the WSM. Since I have never cooked on either one, I would love to hear from any of you who use either one of these units...looking for pros/cons; things to test against; things to look out for; and other questions that you would like to have answered. If you have time, please send questions, comments, suggestions, and/or ideas to me at bbq@ilbbqs.com .

I'll also be checking back here before making any final surveys.

Thanks all for your help!
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keanderson2 · Newbie Joined: 14 Jun 2009 Posts: 71 Location: Atlanta

Has anyone done any mods to their Frontier lately? I was thinking of maybe raising the charcoal basket a little to have more room for ash and to try and get some more air moving beneath the basket. Also, are most of you guys still using sand or nothing in the water bowl? I'm thinking of trying that next time.
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Weber 22.5" Kettle
ProQ Frontier

roxy · Posted: Nov 13 2009 Post subject: