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Mac's BBQ Pro Q Setup And User Manual
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Mac's BBQ Pro Q Setup And User Manual

Elite bbq smoker
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Download this manual See also: User Manual and Warranty
Elite BBQ Smoker
SET UP AND USER GUIDE
SETUP INSTRUCTIONS | HINTS AND TIPS | RECIPES | RESOURCES
PR OQS MOKERS.COM

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Summary of Contents for Mac's BBQ Pro Q

  • Page 1 Elite BBQ Smoker SET UP AND USER GUIDE SETUP INSTRUCTIONS | HINTS AND TIPS | RECIPES | RESOURCES PR OQS MOKERS.COM...

  • Page 2: Safety And Warranty

    Safety and Warranty Safety Instructions Please read and follow these instructions before using your smoker, failure to do so may result in serious injury, death or a fire. • This unit is designed for OUTDOOR USE ONLY. Do not operate indoors or in an enclosed area.
  • Page 3 About Your BBQ and Assembly ProQ Elite ® Temperature Gauge The analogue temperature gauge gives you a good idea of the internal temperature of the smoker, it is fully Stackers adjustable for ease of calibration. All porcelain coated for weather resistance and fitted with brackets for both the waterpan and the grills.
  • Page 4 An Introduction to Smoking Generally when hot smoking food, we aim to bring down the temperature and cook for longer, this is commonly referred to as “Low ’n Slow” cooking and refers to temperatures between 100°C - 135°C / 210°F - 275°F. You can smoke any type of food with this method from meat and fish to vegetables and even desserts, the ProQ Water Smokers make this easy.
  • Page 5 Some More Useful Tips Here are a few pointers and common issues experienced when starting out, if you have any questions or queries, feel free to get in touch with your local Distributor, or contact us directly through www.macsbbq.com. Make sure your charcoal basket is full when starting out, a single chimney will burn out quite quickly and you won’t reach your desired temperature.
  • Page 6 Quick Reference Guide Food Smoker temp. Approx. time Cooked internal temp. Notes Beef Beef Roast (rare) 225-250°F / 107-121°C 10mins/1lb 125°F / 51°C Beef Roast (med-rare) 225-250°F / 107-121°C 15mins/1lb 135°F / 57°C Beef Roast (medium) 225-250°F / 107-121°C 20mins/1lb 145°F / 62°C Beef Roast (well) 225-250°F / 107-121°C...
  • Page 7 Quick Reference Guide (Wood flavours and meat pairings) Which wood you choose for your cook can influence the flavour of your food, use this chart to see what works well. Wood Flavour Comments Alder Sweet, musky, light Works especially well flavour.
  • Page 8 We’ve upgraded the charcoal basket by making it compatible with another fantastic product, the ProQ® Flip’N Grate™ (the Flip’n Grate is not included with your smoker, but can be bought separately on-line or from your local dealer). The Flip’N Grate™ is a unique grilling tool, designed to transform the way you cook on your existing BBQ.
  • Page 9 SCAN TO SEE HOW THIS WORKS PR OQS MOKERS.COM...
  • Page 10 Waterpan The waterpan (included with your smoker) is used mainly to stabilise the temperature inside the unit, keeping it running at 225°F - 250°F/ 105°C - 120°C when used with water. This is an almost fool-proof method for regulating the temperature inside the BBQ.
  • Page 11 Recipes PR OQS MOKERS.COM...
  • Page 12 First Cook We suggest following the simple instructions below for your first attempt at real BBQ, this will give you a good idea of how it all works: Barbeque Whole Chicken What you will need: Charcoal, BBQ / oven mitts, newspaper, charcoal chimney starter, lighter / matches, clean water, herbs, spices, a whole free range chicken.
  • Page 13 Sauces and Rubs Dry Rub A good dry rub is really important starting out, it’s where a large part of your flavour will come from, this one works on Beef, Pork and Poultry – feel free to tweak it! • 1 Measure of coarsely ground black pepper •...

  • Page 14: Spare Ribs

    Spare Ribs This recipe is for a rack of pork spare ribs. Untrimmed and smoked to perfection. They take a long time to cook perfectly so preparation is key. Step 1 First thing to do is remove the membrane from the underside of the ribs by lifting the edge up with a knife and peeling it all the way back and off.
  • Page 15 Mediterranean Chicken Pesto (You may also use ready-made pesto): • 3 cups fresh basil leaves (loosely packed) • 3 tbsp. lightly toasted pine nuts • 2 cloves roughly chopped garlic • ½ cup freshly grated parmesan cheese • ½ cup extra virgin olive oil •...

  • Page 16: Pulled Pork

    Pulled Pork Pulled pork is one of those dishes that gets you hooked on BBQ, and once you learn to make it you’ll be surprised at how easy it is. The 2 key things here are preparation and patience, pulled pork is easy as long as you keep this in mind. Whilst it may take a long time to prepare it’s well worth the wait for that tender porky goodness.
  • Page 17 Hot (or Not) Wings This is a recipe for sweet, sticky and (if you like it) spicy chicken wings, done in a Tex-Mex style. If you prefer mild wings, leave out the chilli and Tabasco. Ingredients • 12 - 14 Chicken Wings •...
  • Page 18 Hot Smoked Salmon Hot smoked salmon steaks are a great quick smoke with only around 2 hours cooking time and fantastic results! This recipe is for 6 salmon steaks (1- 1.5 inches thick). Step 1 Combine the following; • 2 cups cold water •...
  • Page 19 Smoked Seafood Paella This is a recipe that came about after we experimented with making paella in the waterpan of the ProQ® and it worked extremely well but we’re sure most paella recipes would work with the same method, so if you have a favourite, feel free to use it.
  • Page 20 Cold Smoking PR OQS MOKERS.COM...
  • Page 21 Cold Smoking Traditionally, food was cold smoked to aid in the curing and preservation process (this was before we had refrigerators), nowadays smoke is predominantly used to add flavour. Cold smoking is usually used for foods such as cheese, fish, sausages, vegetables and many more things.
  • Page 22 Cold Smoke Generator Our patented ProQ® Cold Smoke Generator is a great little gadget that makes cold smoking easy to do and affordable. Released in 2010 it is now used by top chefs, fishermen, hunters and “foodies” around the world to add a wonderful smoky flavour to foods such as fish (Salmon, Haddock, Kippers, etc), bacon, hams, eggs, cheeses, beef, venison, duck, salami, butter, salt and nuts.
  • Page 23 Cold Smoking Cheese We’d recommend getting a ProQ® Cold Smoke Generator for this as it will produce 8-10 hours of cold smoke without a heat source and is specifically designed to make cold smoking easy, however if you don’t have one yet, this method will also work for short periods of cold smoke which is perfect for smoking cheese.
  • Page 24 Brining and Curing Dry Curing Dry cures are predominantly used by commercial smoking operations these days, because they require less time to cure the meat, however it is a very easy method that can be used by the home smoker. Dry cures are predominantly made up of salt and sugar (do not use Iodised salt), we’d recommend using good quality fine flake sea salt mixed 50/50 with sugar.
  • Page 25 Cold Smoking Salmon Cold smoked salmon is even better when homemade, and is much easier to make than most people think. The salmon will need to be cured before smoking, either by brining or dry curing. Before the fish goes onto the smoker, it should be kept at temperatures below 4°C (39°F).

  • Page 26: Recommended Tools

    Recommended Tools Chimney Starter A good quality chimney starter will make lighting your fire so much easier, and will last for ProQ® Stainless Steel Chimney Starter. years, consider the Tongs A long pair of tongs with a wide grip are recommended, this allows you to move coals around without burning, and lift whole cuts of meat with ease.
  • Page 27 Resources proqsmokers.com Our website has a host of information about how to get started and plenty of recipes to keep you busy. UnitedQ Podcast Free weekly podcast based around all things BBQ (unitedq.com). Books: The Hang Fire Cookbook: Recipes and Adventures in American BBQ - Sam Evans and Shauna Guinn (ISBN-13 978-1849497657) Smoking, Curing &...
  • Page 28 Macs BBQ Ltd. Unit 2 Callywith Gate Industrial Estate Launceston Rd Bodmin Cornwall PL31 2RQ +44 (0)1208 75385 info@macsbbq.com ProQSmokers ProQSmokers proqsmokers PR OQS MOKERS.COM...