Smoking & BBQ

There are two main types of smoking: cold and hot. The Camerons smokers, and ProQ BBQ smokers hot smoke food - which mean they cook food as well as infusing dishes with smoke. The Camerons smokers can be used on any heat source, indoors or out, and are best for every day use - cooking and smoking a salmon fillet in 20-30 minutes. The ProQ BBQ Smokers are the ultimate in low 'n' slow outdoor cooking, making an American BBQ of slow cooked ribs or pulled pork. For cold smoking, use the ProQ cold smoke generator - perfect for curing a whole side of salmon. Extra fine woodchips are best for the ProQ cold smoker or Camerons smokers. Standard woodchips are perfect for the ProQ BBQ Frontier or Excel. Read a more detailed guide to hot and cold smoking, Choosing Your Smoker: Getting Started with American BBQ, and Top 10 Expert Tips for American BBQ

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