Mac's BBQ ProQ User manual

Reverse Flow BBQ Smoker
Tubby & Stretch Models
User Manual
©2016 Mac’s BBQ Ltd

Congratulations on the purchase of your new ProQ® Reverse Flow BBQ Smoker! The following guide will
show you the basics on how to use, care, and maintain your new ProQ® smoker. Please read the entire
manual, including safety guides below, before operating your new smoker.
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.
Your ProQ® Reverse Flow BBQ Smoker is designed for outdoor use, however it may be used with
commercial grade extraction/HVAC indoors (please seek professional advice regarding this type of
installation).
Only use this smoker on a hard, level and non-combustible surface.
When moving the smoker, use the side handles (1) to push the unit from the front. Do Not Pull!
Do not leave the smoker unattended and keep children and pets away from the unit at all times.
Make sure there is at least 10’ clearance between the unit and any combustible materials such as
bushes, trees, wooden decks/fencing and buildings.
Do not attempt to move the unit whilst it is in use.
Use BBQ/oven mitts at all times, as the surfaces will become hot.
The use of abrasive cleaners or sharp objects will damage the coatings.
Use extreme caution when adding charcoal or wood.
Do not use instant lighting charcoal, or flammable liquids. We recommend using good quality,
natural, lumpwood charcoal or charcoal briquettes.
Ensure the unit is shut down by closing all doors and vents after cooking.
Use common sense and caution when using this smoker.
Warranty
For two years from date of purchase, Mac’s BBQ Ltd warrants this charcoal smoker against defects due to
bad workmanship or faulty materials to the original purchaser. To obtain repair or replacement under the
terms of this warranty, please email Customer Care [email protected] for complete details. Mac’s BBQ
Limited’s obligations under this warranty are limited to the following guidelines.
•The warranty does not cover smokers that have been altered or damaged due to: normal wear,
rust, abuse, improper maintenance, improper use, disassembly of parts and/or attempted repair by
anyone other than an authorized employee or agent of Mac’s BBQ Ltd.
•This warranty does not cover surface scratches or heat damage to the finish, which is considered
normal wear.
•Mac’s BBQ Ltd may elect to repair or replace damaged units covered by the terms of this warranty.
•The warranty extends to the original purchaser only and is not transferable or assignable to
subsequent purchasers.
Except as stated above, Mac’s BBQ Ltd makes no other express warranty. The implied warranties of
merchantability and fitness for a particular purpose are limited in duration to two years from the date of
purchase.
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1. Tie Down Points –The ProQ® RF series smokers are provided with 4 strategically positioned loops to secure the unit
during transport.
2. Side Handles –Use these to push the smoker when moving. *IMPORTANT: DO NOT PULL!
3. Temperature Gauge –This highly visible (5” diameter) gauge lets you keep an eye on the cooking temperature, it is also
possible to calibrate this.
4. Cooking Chamber Door –Access to the cooking chamber
5. Fire Door –The fire can be lit or re-lit through this door, it also enables the fire grate to be removed for cleaning
purposes. It also allows access to the ash pan and enables the excess ash to be removed. Wood chunks are placed
directly in the ash pan to reduce flaming wood and encourage a smouldering smoke. This door can also be used to
accelerate start up if required (open the chimney damper fully and close the air intake, when you reach the desired
temp, shut the door and re-open the air intake).
6. Bottle Opener –Essential for opening refreshments to keep the Pitmaster operating.
7. Chimney Damper –This adjustable vent is used to control the air/ smoke exiting the smoker.
8. Temp Probe Inlet –Allows for up to 8 probe wires to be fed through to the cooking chamber easily and with minimal
leakage.
9. Slam Latches –Our door latches are sturdy and lockable.
10. Air Intake –A 2-inch Ball Valve allows accurate control of airflow. Also suitable for mounting a forced air system, such
as the BBQ Guru®.
11. Drain Valve (located towards the back and bottom of the smoker) –When cleaning the unit, remove all liquids by
opening this valve. Be sure to place a drip pan below to avoid spillage.
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Seasoning The BBQ Smoker
1. Begin by coating the insides and cooking grates with a high temperature cooking oil, such as sunflower oil, or even lard.
We recommend a good quality, cold pressed rapeseed oil.
TIP: Remove the Grills and Water Pan Tray and coat these separately. Use a wide paint brush and a mixing bowl to
apply the oil, or an oil spritzer.
2. Fire up the unit (see lighting instructions below), using around 3-5kg of good quality, lumpwood charcoal. Run at
normal cooking temperature (225-300 degrees F) for at least an hour. The heat will cause the oil to bond to the steel.
This will help with the preservation and life expectancy of the unit. The normal act of cooking will also help to “season”
your BBQ. Your unit will from time to time require a “deep clean” and after this, the seasoning process will need to be
redone.
Lighting Up
This is one of the most important tasks, doing this correctly will ensure that you have a safe, long and even burn. Make sure the
cooking chamber, cooking grills and heat baffle are clean and free from any fat/ grease build up before use.
Step 1. Fill the Water Pan (13) with water.
TIP: Use hot water as this will help in getting the unit up to temperature a little quicker.
Step 2. Make sure the Air Intake Valve (10) and all doors are closed, except the Fire Door (5), and the Chimney Damper which
should be fully open. The main Cooking Chamber Door (4) is fitted with Slam Latches and in order to work correctly and seal
properly it is essential that the door is firmly “slammed” shut.
Step 3. Get a small amount of good quality lumpwood charcoal going in a chimney starter. Once the charcoal is burning
sufficiently well, pour in the lit charcoal into the front section of the Fire Basket (13). Fill the remainder of the Fire Basket (13)
with unlit Charcoal.
Step 5. Once the unit is up to normal operating temperature, between 200⁰F -250⁰F (95⁰C – 120⁰C), close the Fire Door (5), and
set the Air Intake Valve (10) to around ½ of the way open. You may need to adjust this slightly, as different types of charcoal will
give different results. The Chimney Damper is usually set at ½ open.
TIP: If you are using a forced air system/ digital controller, such as the BBQ Guru®, the Air Intake Valve (10) and Chimney
Damper (7) need to be in the fully open position.
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Setting Up The Cook
Important Safety Information
Do! –Make sure the cooking chamber and cooking grills (12) are clean and free from any fat or grease build up, before use.
Do Not! –Open the Cooking Chamber Door (4) whilst the Fire Door (5) is open, as this can cause a sudden influx of air (oxygen)
which can cause a major flare up
ProQ® Reverse Flow Smokers usually take around 40 minutes to reach 200⁰F -250⁰F (95⁰C – 120⁰C) from the initial lighting up.
Once reached, they maintain the temperature (with very little, or no adjustment) for up to 20 hours on a single load of good
quality BBQ Charcoal.
TIP: Use the time you are waiting for the Smoker to reach temperature to prepare the food.
Please remember to use good quality BBQ/ Oven Mitts, when handling the smoker, as all internal surfaces are now hot.
Step 1. Open the Cooking Chamber Door (4) and place food on the cooking grills.
Step 2. Feed the digital thermometer probe wires through the Temp Probe Inlet (8).
Step 3. Close the Cooking Chamber Door (4) by slamming it shut and let the unit come back up to temperature (this usually takes
no longer than 10 –15 minutes).
Step 4. Open the Fire Door (5), pull out the Ash Pan (14) and place a couple of “fist sized” chunks of smoking wood in to the Ash
Pan (14). Close the door.
TIP: Use smoke to flavour the food as you would a spice or seasoning…Different varieties of wood impart different flavours.
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Folding Shelf Operation
Cleaning and Maintenance
As with any type of cooking equipment, your ProQ® Reverse Flow Smoker will require periodic cleaning and maintenance to
keep it in perfect working order. After extinguishing the fire, allow the smoker to cool completely and then follow the
instructions below:
Step 1. - Remove all the ash from the Ash Pan (14) and empty the Fire Basket (13). Put the charcoal aside, as it can be used
again. Brush down all surfaces to remove any excess ash, or small bits of charcoal.
Step 2. Remove all the Cooking Grills (13) and the Water Pan (14), these can be cleaned separately.
Step 3. –Open the Drain Valve (11) located towards the back at the bottom of the smoker (Place a pan underneath to catch
waste material), then thoroughly wash all surfaces inside the cooking chamber.
TIP: Please remember to close the Drain Valve (11) once cleaning is completed, failure to do so will affect the airflow within the
cooking chamber, resulting in erratic temperature control.
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©2016 Mac’s BBQ Ltd
Mac’s BBQ Ltd
Unit 2 Callywith Gate
Bodmin, Cornwall
PL31 2RQ
United Kingdom
Phone: [phone]
Email: [email protected]m
Web: www.macsbbq.com