AZ Barbeque.com

My new Pro Q

Discussion started on

joe2chillo

  • Karma: 1
I recently purchased a Pro Q Excel 20 with an extra stacker. I got a good price on it on craigslist only used twice and the stacker was brand new. It was an excellent shape, no regrets. I have really enjoyed using it so far but I have run into a few things that I wanted to see if other ProQ users have seen. First I noticed it leaking smoke, which means heat is getting out and air is getting in. This is happening at the doors and in some parts around the where the stacks meet. Some aluminum foil tape solves this issue. I have thought about getting that stuff you use to seal head gaskets on a car engine to create a better seal around these parts. Next is the latches sometimes seem like they are not tightly pulling the unit together. Some adjusting and moving the stacks can solve this issue also. Aside from that I love this thing. Compared to my friends WSM I have found some big advantages such as being able to make it as big or small as I want. I also love the size, 22 seems a bit big and 18 too small. This is a nice sweet spot. Also I love the larger water pan and the coal basket. If anyone is considering the ProQ (aka Apollo) it is well worth it.
#1 - June 19, 2011, 03:05:13 pm

AzJohnnyC

  • Karma: 2
Looks like you answered the questions all on your own. They leak some, but not terribly.  I have ribs on mine right now. Love my Pro Q for the small jobs!
#2 - June 19, 2011, 04:16:42 pm
Whiskey Business BBQ
WWW.Facebook.com/whiskeybusinessbbq

Weber 22-1/2 Silver
Twin Pro Q Excel 20s
Lang 84 Deluxe

Quiggs

  • Karma: 3
Use ours as a small round cooker with the top and bottom pieces only now (very handy for camping!)...leaks and door issues were to much trouble... so use our WSM exclusivly now for long cooks...
#3 - June 19, 2011, 04:19:46 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

Crash

  • Karma: 19
We swear by our Pro Q's.  They cook really well one you learn how to dial them in.  All of the above things you have mentioned are true, we have just learned to adapt to the very few flaws that they have.

Our doors still leak minimally, but the stackers have tightened up the longer we have cooked on them.  No issues there any longer.

We havent cooked on our squeaky clean WSM in over a year, there's really no need.
#4 - June 19, 2011, 10:44:50 pm
I love animals.  They're delicious!
VRM Pit Crew

Mike P in Tucson

  • Karma: 5
I really like my Excel 20, too.  The leakage is really minimal, and will decrease as your unit gets more seasoned.  And, to be honest, all smokers will leak smoke to some extent, including WSMs.

To make sure air leakage isn't a problem just shut down all of the vents after a cook.  If the coals go out (to use again) that is a sign that air leakage is a non-issue.
#5 - June 20, 2011, 12:06:31 pm
all time series records with asu (as of 12/1/2012)

football: 47-38-1 arizona
basketball: 142-80 arizona
baseball: 237-203-1 arizona

azkitch

  • Karma: 9
I really like my Excel 20, too.  The leakage is really minimal, and will decrease as your unit gets more seasoned.  And, to be honest, all smokers will leak smoke to some extent, including WSMs.

To make sure air leakage isn't a problem just shut down all of the vents after a cook.  If the coals go out (to use again) that is a sign that air leakage is a non-issue.
That's how I test it! Good answer, Mike.
#6 - June 20, 2011, 01:03:46 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

joe2chillo

  • Karma: 1
Thanks Mike. I guess its a non issue than. I still want to try the Head Gasket seal on the doors. See if I can give them more of a lip to seal it. I have noticed since that first big cook that there is less leakage. I really like it for my first smoker. I am sure I will add more to my arsenal as time goes on but I think the ProQ is a keeper.
#7 - June 20, 2011, 04:59:54 pm

andrewpeters

  • Karma: 0
didn't mean my comment as an insult, so sorry if you took it that way. There is still a lot of work to do with a wood burning cooker even if you are using a Stoker. I just saw you enthusiasm growing here and I got excited for you with your new purchase. I personally think there's is no better way to cook than with wood. Kinda' a primal thing I guess.
#8 - July 25, 2011, 11:27:42 pm
restaurant supplies

joe2chillo

  • Karma: 1
Just an update to my original post. Now that i have been cooking on this for a while the leakage on the stacks is gone. I have really learned to dial it in. Using lava rocks in the water pan instead of water really makes a big difference as well although I still use water for certain things. The door leaks a little but nothing to worry about. I can set it and forget it for hours now. Awesome smoker!
#9 - February 03, 2012, 03:22:02 pm

Mike P in Tucson

  • Karma: 5
I have been using a BBQ Guru pitminder for mine.  Last weekend I did a pork butt trying a hotter cook.  With the pitminder I was able to keep a constant 275 for 8 hours on one full basket of charcoal.  Did spare ribs too, at the same temp.  At 275, I did 1 1/2 hours unwrapped, 1 1/2 hours foiled and 1/2 hour unwrapped and they were somewhat overcooked.
#10 - February 03, 2012, 04:53:57 pm
all time series records with asu (as of 12/1/2012)

football: 47-38-1 arizona
basketball: 142-80 arizona
baseball: 237-203-1 arizona

Crash

  • Karma: 19
I still say that the Pro Q Exel 20 is a great smoker.  Once you dial it in, just like any cooker, it rocks.

Glad to hear others have learned to use their Pro Q's efficiently.
#11 - February 04, 2012, 02:14:48 am
I love animals.  They're delicious!
VRM Pit Crew

azkitch

  • Karma: 9
And now I get to learn..luckily, my ProQ is already trained. And I share it's British heritage, so we have that common vibration going on...
#12 - February 04, 2012, 11:34:13 am
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Crash

  • Karma: 19
And now I get to learn..luckily, my ProQ is already trained. And I share it's British heritage, so we have that common vibration going on...
After having been through 3 generations of competion cooks, you have the task of naming it Dave.  A poll might be in order.
#13 - February 05, 2012, 02:00:47 am
I love animals.  They're delicious!
VRM Pit Crew

Mark

  • Karma: 23
May I suggest the "Jicky Bugger"? A name my dear old Dad would use to refer to devices and people you had to keep an eye on.
#14 - February 05, 2012, 10:27:59 am
Mark Motta
Meatier Creator

Members:

0 Members and 1 Guest are viewing this topic.