Pro Q Smokers
Welcome to the innovative ProQ range of water smokers. These easy to use and versatile units are a great way to either BBQ (grill), roast (whole chickens/joints of meat), hot smoke or cold smoke your food, giving a unique mouth watering tast every time.
Buckaroo
€197.00
Frontier
€290.00
Amigo
€151.00
Pro Q Smokers - Accessories
Add extra accessories to your ProQ Smoker to really get a taste of the full potential.
ProQ stacker
Fits the ProQ smokers; Amigo, Buckaroo and Frontier.
Measuring 43cm in diameter. Adding this stacker is simple and it will increase the cooking capacity of your existing unit by upto 25lbs. Comes ready to use with grill, handles and a thermometer probe eyelet included.
€58.00
ProQ smoking box
Rugged stainless steel wood chip smoker box allows wood chips to smoke longer for richer smoke flavour. The advantage of a box is that the chips smoulder and produce smoke rather than burn and produce heat. For use with charcoal, gas or electric smokers and grills.
€17.00
ProQ marinating injector
Use this oversize hypodermic-style needle to inject basting mixtures, marinades, melted butter and other liquid flavourings deep into roasts and turkeys. Keeps even the driest meats moist during cooking and smoking and puts the flavour into the heart of the meat.
€17.00
ProQ temperature probe
Useful accessory - ideal for testing the doneness of any meat. The most accurate way of determining whether or not your food is cooked to perfection.
€17.00
ProQ smoker cover
These heavy duty, durable vinyl covers with felt backing provide years of protection. Weather resistant vinyl covers protect your barbecue from the elements all year long.
€21.00
ProQ rib rack
Chrome plated steel rack triples cooking capacity allowing smoke, steam and heat to penetrate food evenly. Fits all ProQ, Brinkmann, Cook 'N' Ca'jun and Smoke 'N' Grill style smokers. Can also be used on most BBQ's.
€29.00
ProQ chicken stand
These chromed steel racks are ideal for smoking or oven roasting poultry. The rack allows the meat to cook from the inside as well as from the outside. This speeds up cooking time, seals in flavourful juices and promotes even browning of skin. It's a low fat way to cook poultry because excess fat drips off the meat. When smoking place poultry on rack and simply put on to the grill. When oven roasting, place poultry on a rack in a shallow pan of water to steam baste to tender perfection.