ProQ BBQ Smokers - Setting Up For Low'n Slow Smoking - Video Manual - Part 7
Full Manual Here:
https://proqsmokers.co.uk/blogs/tips-...
The classic American BBQ setup, perfect for cooking cuts like pork shoulder, brisket & ribs low’n slow style. This method allows meat to become perfectly tender and some real smoky flavours to develop.
1. Light your fire using one of the fire lighting methods we describe [HERE], adding unlit fuel to top the charcoal basket up & open all the vents in the base of the smoker. Give the fire 10 minutes or so to catch.
2. Place a stacker over the fire, with the water pan in place, pour in 4L of very hot water and add a grill above the pan. Add a second stacker & grill if needed and then the lid with the vent open.
3. After 15 minutes, check the temperature on the lid gauge, you’re aiming for between 220-250°F/104-120°C. With water in the pan, the smoker won’t overheat so there’s no need to worry.
4. Once your food is on the BBQ, add some smoky flavour with some wood chunks or chips.
Low’n Slow is a traditional method that helps to break down connective tissue & render fat for beautiful results from usually tough cuts of meat. Similar results can be achieved at higher temperatures (Hot & Fast BBQ) - you can follow the setup guide for roasting to do that in Video 6 ( • ProQ BBQ Smokers - Setting Up For BBQ Roas... ). Aim for 300-350°F /150-175°C and spritz your meat with water or fruit juice every couple of hours to make up for the lack of moisture.
Tips
After each vent adjustment, give the smoker around 10 minutes to react to the change.
The water in the pan will act as a heat sink, and as long as there is water in the pan, it will stop the temperature rising much over 110°C/225°F.
The same temperatures can be achieved without water in the pan. If you prefer not to use water, see Video 12 for options on dry baffles.
Improve fuel efficiency by starting with all 4 vents open and just closing off the bottom vent below the door once you’ve reached your desired temperature - this will also give you longer smoke from your wood chunks.
Once your food is on the BBQ, add some smoky flavour with some wood chunks or chips.