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Mac's BBQ ProQ Manual And User Manual

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Download this manual See also: Setup and User's Manual
Your ProQ™ Dealer...
Mac's BBQ Ltd
16 Chapel Court
Penwithick
St Austell
Cornwall
United Kingdom
Phone: +44 (0)
56032 04432
Email: info@macsbbq.co.uk
ProQ™ Innovative BBQ Products
BBQ Smoker Manual and User guide
What's Inside
Instructions - How to set up and use your Smoker BBQ
Hints and tips - How to get the best from your Smoker BBQ
Recipes - Step by step guide to produce great tasting smoked food
www.macsbbq.co.uk
®

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Summary of Contents for Mac's BBQ ProQ

  • Page 1 ProQ™ Innovative BBQ Products BBQ Smoker Manual and User guide Your ProQ™ Dealer… Mac’s BBQ Ltd 16 Chapel Court Penwithick St Austell Cornwall United Kingdom ® Phone: +44 (0) 56032 04432 What’s Inside Email: info@macsbbq.co.uk Instructions - How to set up and use your Smoker BBQ...
  • Page 2 Other Resources… Notes… While this booklet is designed to help you get up and running with your new BBQ Smoker, it is by no means an exhaustive guide. We recommend that, in order to further refine your outdoor cooking skills, you do further research and below is a list of other resources: Online ...
  • Page 3 Features… Useful Tools… Accessories we recommend Temperature Probe Thermometer – Preferably electronic, these are invaluable for help in determining whether or not your food is cooked to perfection. Charcoal Chimney Starter – Probably the easiest way to get your fire going, without the need for lighter fluids.

  • Page 4: Warranty

    Make sure there is at least 10’ clearance between the unit and any combustible materials such as bushes, trees, wooden decks and buildings. The ProQ™ Cold Smoke Generator is designed to produce smoke for up to 10 hours,  Do not attempt to move the hot smoker.
  • Page 5 Assembly… Doc’s Cold Smoked Salmon… Sweet, Whisky Smoked Salmon 20g salt (use non iodised salt) 10ml honey 50ml whisky per kilo of salmon Zip-lock Bag Fresh Salmon fillet/ side 1. Rub the salt mostly onto the flesh of the fish, then put the remaining salt into a zip-lock bag.
  • Page 6 Tip – Use only wood that you know has not been treated, or better still buy from an outlet that can advise you correctly…. see your authorized ProQ™ dealer. either fill with water or leave dry, this will depend on the Cooking Grill/ Rack –...
  • Page 7 Cures… Tips… Brines Quick Tips Brines are generally used on white meats such as fish or poultry and are used to  Use hot water in the water pan at the start, this will allow the unit produce a juicier and more flavourful end product. The brining process will enhance to come up to the desired temperature a lot quicker.
  • Page 8 If you need to adjust the temperature use the vents on the base Cold smoking is easy to achieve using the ProQ™ Cold Smoke Generator which can be unit. Open it to get more heat, close it to bring the temperature down. Wood can be purchased separately from your dealer or directly from www.macsbbq.co.uk.
  • Page 9 Chicken… Sauce and Rub… Roxy’s Spicy Apple BBQ Sauce Mediterranean Chicken Ingredients Pesto (You may also use ready-made pesto) 3 baking apples, peeled, cored and diced 1 tsp. salt 3 cups fresh basil leaves (loosely packed) 2 cloves garlic puree 1 tsp.
  • Page 10 Spare Ribs… Hot Smoked Salmon… Low and Slow Spare Ribs Salmon Steaks The important thing to remember when buying ribs (or any meat) is to ensure you get 6 salmon steaks (1- 1.5 inches thick) the best quality available..You're going to spend about 5 hours cooking them, so you 2 cups cold water don't want to start off with meat that will not turn out right, no matter how you 2 tbsp.
  • Page 11 Pork Shoulder… Duck… Pulled Pork Delicious Duck 4 kg pork shoulder roast, bone-in (aka pork or Boston butt). 1 duck (fresh not frozen) 1 Jar English mustard. 1 cup freshly squeezed orange juice Mack’s All Purpose Bbq Rub – see recipe on page 7 ½...
  • Page 12 Smoking Wood… Cooking Times… Wood Varieties Quick Reference Cooking Chart The chart below shows estimated cooking times, based on the smoker running at There are a few things to remember when choosing wood for smoking with: 230°F. Outside factors such as wind and ambient temperature will have an effect on ...