Friday, 18 July 2008

ProQ Excel 20 and WSM Stacker arrive in the USA.

After what must seem a very long wait (I know it's been frustrating for us too) the newest additions to the ProQ range have finally arrived in the USA and are available from Fred's Music & BBQ
ProQ Excel 20 - Click HERE to see all the features

Stacker for the Excel 20 - More details HERE
WSM (Weber Smokey Mountain)Stacker - More details HERE

A few lucky people have already received theirs, this is what's being said so far...

"All in all I'm pleased with this purchase. A nice addition to my "Q" lineup". Full story here.

"All in all the WSM operated the same as she always does with the stacker". Full Story here.

Don't forget, the Illinois BBQ Society will be running "The Battle for Bullet Smoker Supremacy" a head to head comparison between the ProQ Excel 20 and the WSM (Weber Smokey Mountain) on the 9th of August 2008. Keep up to date HERE!

To read more about these products visit www.probbq.co.uk, or why not come along to our FORUM.
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Smoked Foods

There are 2 types of smoking, Hot and Cold. These processes are 2 completely different methods for preparing food. Hot smoking cooks the food, whilst Cold smoking is a part of the process designed to cure food that will, in most cases, be cooked at a later stage. No one can be sure of when it all started, but it was probably discovered, by accident, sometime during the Stone Age. In the case of Hot Smoking, you can imagine a group of hunters bringing meat back to their cave and hanging it above the fire they used for warmth. Cold Smoking/ Curing may have been discovered in this manner... picture freshly caught sea fish, being filleted on site and then left to soak in a rock pool for a few hours, before being returned to the cave where it was hung further away from the fire, possibly nearer to the roof, where the smoke gathered. In both scenarios, man might have been pleased with the resulting flavour (he may even have been given a hearty smack on the back, known as a pat, from the people sharing the meal, to show their approval). He may have also noticed, in the case of the fish, that the food lasted a lot longer, without spoiling. As with most men, he more than likely got impatient, whilst waiting for his meal and ended up by first moving the meat closer to the fire (Barbecuing) and finally, by throwing meat directly onto the fire (Grilling).