The Frontier from ProQ is the best selling smoker in our range, offering the perfect combination of capacity and versatility, we are now offering an upgraded version of this smoker, the Frontier Elite, with thicker walls for robustness and better insulation, stainless steel grills that are longer lasting, easier to clean and more rust resistant, we have also upgraded the fittings (side handles, clips, nuts and bolts) to stainless steel as well. The side handles are now silicon coated for a cooler touch, and we have also upgraded the probe eyelets to be silicon so that they accommodate more probe types.
This awesome piece of kit can hot smoke, roast, grill and cold smoke if you purchase a ProQ Cold Smoke Generator, and will easily cater for up to 12 people. Grill, roast or smoke food, you decide.
Probe thermometer eyelet fitted at each cooking level. Fish / meat hanger included. 50lbs cooking capacity (do up to 4 whole chickens at a time). Accurate temperature gauge. Modular design… increase or decrease capacity easily by adding or removing an extra “stacker”. Remove the waterpan for adjustable height grilling. Use just the lid and base as a portable “kettle” BBQ, great for the beach. Folding side handles make it easy to store, or carry. 3 air vents in the base, allow for excellent temperature control. Assembled dimensions 102cm x 43cm.
- Smoke, BBQ, grill, roast, you decide
- Robust hangers included for fish and meat
- Fully porcelain coated
- 50 lbs/22.7kg capacity
- Internal temperature gauge
- Latch locking system and folding side handles for the stackers for stability and travel
- 4 Air vents for excellent temperature control
- Large capacity porcelain coated water pan for indirect heat cooking
- Access doors for topping up water and adding wood chips without disassembling
- Gromlet® temperature probe eyelets on each stacker for monitoring meat temperatures, a must when smoking/roasting for long periods of time
- 2 stainless steel grates for cooking
- The unit stands at 102cm, and is 43cm across
What is "low & sllow" ?
This form of cooking is commonly referred to as “Low and Slow”, LOW because you are cooking at temperatures between 200°F – 250°F (95°C – 120°C). By cooking at these lower temperatures, it’s fairly obvious that it will take a bit longer to cook the food, hence the SLOW. This is the main contributing factor that enables you to cook just about any cut of meat that will result in a succulent and tender meal.
Firstly, the ProQ™ Amigo, Frontier and Excel 20 are designed to be used primarily for “hot smoking”, but can be used for other methods of outdoor cooking with ease (we’ll cover these further on). Think of your ProQ™ as an outdoor oven (some people even bake on them) and you’ll be fine.
Water smokers are efficient, one full basket of good quality charcoal, will give you around 8 hours of cooking time, so there’s not a lot of fiddling, other than to toss a few bits of wood on every now and then for smokey flavour, so sit back and enjoy.
Use a good quality Lump-wood or charcoal briquette, avoid using the instant lighting stuff, as these are impregnated with chemicals and as you are cooking in a closed environment, the chemicals may be transferred onto your food. In the UK, we’ve found that it’s best to use briquettes, or restaurant grade charcoal, the USA and Canada have a much wider variety to choose from and generally the quality is excellent, to see which brand to use in the USA or Canada go to the Naked Whiz Website. You can light your charcoal directly in the charcoal basket/pan, or you can use a charcoal chimney starter (an excellent tool that makes starting a fire easy).
The amount of charcoal to use for each cook will depend on what’s cooking, but if you find that you’re running out of fire during a cooking session, don’t panic, as the ProQ’s unique design makes refilling a breeze.
Next up is the water pan, the real secret to this way of cooking. The pan acts as a buffer between the fire and the food and the liquid within helps regulate the temperature inside the unit, by absorbing and then slowly releasing the heat from the fire.To start with, remember to use warm water in the water pan, as this will bring the unit up to the desired cooking temperature quickly. Topping up of the water pan can be done through one of the access doors, using a watering can.
In some cases , such as when cooking poultry (350°F/ 180°C) to get the skin crispy , you may want to run the unit at higher temperatures, this is achieved by running a dry water pan, but be warned that by doing this it will be trickier to stabilize the temperature, so keep an eye on it.
The most important part and as such it is essential that you choose good quality meat to start with.
Preparation is equally important and this is where you get to to put your signature on the dish, by using blends of spices and herbs (Rubs) or Marinades (often injected deep into the meat by means of a marinade injector) to enhance flavours. Food should be completely defrosted and will absorb the smoke better if it is at room temperature when it’s put on to cook.
Food is placed on the cooking grates above the water pan (near the middle if possible, as hot air comes up around the sides) where it will rest, while absorbing the wonderful smokey flavors produced by the wood chips or chunks that are placed directly onto the charcoal.
Once the food is on, put the lid on, remembering to open the vent on the lid and adjust the vents in the base (not possible on the Amigo model, but it will naturally run at around 250°F) until the unit runs at the desired temperature of between 200°F – 250°F (95°C – 120°C).
Use wood chips, chunks or dust, as you would a spice, to add flavour to the food. A word of caution to those of you not yet addicted to smoking (food that is), start with a small amount of wood for smoke, as you may end up getting too much smoke flavour for your taste.
One thing you will notice about smoked food, is that the smoke causes the flesh to turn pink (this is known as the “Smoke Ring”), which makes it quite difficult for the novice to determine whether or not the food is cooked. The best and most accurate way of testing this is by using a good quality probe thermometer which will measure the internal temperature of the food being cooked.
- Additional Information
SKU PROQ-FRONTIER Price $499.00 Smoker Brand ProQ Store Pickup Only Yes
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