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| Name | ProQ BBQ Smokers - Choosing Your Fuel - Video Manual - Part 4 |
| Video Uploader | Video From ProQSmokers |
| Upload Date | This Video Uploaded At 21-12-2022 10:47:26 |
| Video Discription | Full Manual Here: https://proqsmokers.co.uk/blogs/tips-and-advice/bbq-smoker-manual Using good quality lumpwood charcoal or briquettes is the key to a good fire. We recommend our premium Cocoshell Briquettes, restaurant grade lumpwood charcoal, or a combination of the two. *Lumpwood* Lumpwood charcoal comes in various forms, but for BBQ, we recommend “restaurant grade”. These usually come in bigger chunks that give you a better & more consistent burn. Avoid anything that’s labelled “instant light”, as these fuels are impregnated with accelerants like paraffin and other chemicals that can taint the flavour of your food. - Lighting Time: 10-15 Minutes - Burn Time: 2-10 Hours - Burn Temp: Medium Good lumpwood is 100% natural carbonized wood, it lights & burns faster than most briquettes, making it ideal for shorter cooks, but it works ok for longer ones too. During handling it can easily break down into small pieces and dust that can reduce airflow resulting in a slow burning fire. Sometimes these unevenly sized pieces can create spikes or drops in cooking temperature which can lead to varying results. *Briquettes* We highly recommend our ProQ Cocoshell Briquettes which are an all-natural, high-performance fuel suitable for all outdoor cooking. The quality of available briquettes can vary hugely, which can lead to varying results depending on brand. The same applies to lumpwood charcoal, we’d avoid anything that’s labelled “instant light” due to the accelerant chemicals used. - Lighting Time: 15-20 Minutes - Burn Time: 4-12 Hours - Burn Temp: Hot ProQ coconut charcoal is upcycled from coconut husks, a by-product of the coconut industry. It is widely acknowledged as being more sustainable and better for the environment than normal wood-based charcoal. It burns hotter, cooks cleaner & lasts longer than ordinary lumpwood charcoal and briquettes. *Smoking Woods* The basic rule of thumb is that wood chips are better for shorter cooks, whilst wood chunks are better for longer cooks. Fruit woods work well with more delicate dishes like fish or veggies, and other woods like oak or hickory work better with more robust flavours like beef – but don’t let that put you off experimenting! When choosing woods, it’s best to buy wood specifically sold for food smoking, this avoids any risk of impurities, like chainsaw oil for example. *Chips* Chips produce a lot of smoke in a short amount of time, making them perfect for quicker cooks or adding some smoke whilst you’re grilling. Use a smoker box (or make a foil pouch) to get the most out of your wood chips. We’d recommend no more than 1-2 handfuls of chips per cook, but you can add more if you prefer a heavier smoke. *Chunks* Chunks are a slow-release smoke source, perfect for longer BBQ or “Low’n Slow” cooks. 1-2 fist sized chunks will produce an ideal amount of smoke for around half an hour. After putting your food on the grill, add your chunks to the hottest part of the fire for the best results. Once your chunks have burned out, you can always add a couple more. *Tips* - Using the best features from different BBQ fuels can be advantageous, for example, you can light some lumpwood (faster lighting) and then add Cocoshell Briquettes as the main fuel for the fire (longer burn time). - Think of smoke like a seasoning, you can always add more, but you can’t reduce it once it’s on. Try a lighter smoke and add more to taste on your next cook. - Ideally you should be aiming for less smoke over a longer time, this will avoid acrid flavours and give you better results. ZF9UVkr5tbk |
| Category | Howto & Style |
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