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Sounds like an interesting idea and like everyone else I can't wait to see how it works.
Just as a note... If you are smoking for long periods, upwards of 12 hours, you will get better results by resting (removing the food from the smoker) every 12 hours... I'm not sure of the science behind...
Guys I think this has gone way too far...
The original question was "Has anyone had hands-on experience with both of these smokers? I didn't see anything in a search and hoped for a direct comparison" to which there were several (13) replies promoting the Ams, the only mention of the ProQ was...
My intention was not to offend you, but if I have please accept my apology. I never said that I didn't think I would get an honest review from you, as I said in the PM, I have already promised to send two other people units.
Ian
Perhaps Todd would be willing to send out a sample to the same people I am sending to, as neither of them has tried either unit, I think we would then get a fair comparison.
I am Passionate about the products I design and therefore may rise to certain comments. Please accept my apology.
Sorry if I have caused any problems here, but as this is just turning into a "mud slinging" match, I'd rather not say anymore.
I am a member of several BBQ/ Food smoking forums around the world, where I do indeed, give advice on how to smoke food. I have looked through this forum often enough, but have yet to find a question that wasn't answered sufficiently.
"Don't send me one, because you obviously wouldn't believe...
Wow you're a real friendly bunch on here.
I'd be more than happy to send one of our units out, for free, to anybody that will give a non-biased, honest review.
However I don't honestly believe that will change anyones opinion on this forum, based on the comments so far, even if the ProQ...
I hear you all...and it's seems I've fired up some good ole patriotism (I'm all for it).
100g is approximately 3.5 ounces - since we sell worldwide it's grams that wins... only very few countires have resisted metrication.
I'm not sure what the "site I found had 50 L as the price" is about...
Just to clarify a few points...
The ProQ was released about a year before the A-Maze-n-smoker.
We now ship from within the USA, so have passed on the savings to our customers, the ProQ Cold Smoke Generator now costs $29.99, which includes shipping see here...
Decided to use my WSM on this one, as I haven't used it for ages and the main reason being that it was the only clean smoker around.
Bought 2 types of Cheddar and some Red Leicester Cheese.
Put it all on the top cooking grate, no waterpan in and I'll use the bottom grate to rest the Cold...
I'm based in Cornwall, do quite a bit of smoking and have just developed a cold smoking unit, which should be ready any day now, so can't wait to try it out on some Bacon.
Thanks for the welcome guys!
Grilling is very popular, although not many people know what they're doing (common term is Sausage Burner). Smoking (Low and Slow) is catching on, we just held the 1st proper BBQ Comp last weekend.