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New Member from Nova Scotia

post #1 of 17
Thread Starter 

Hi All:
I have been looking through this great site for some time now, and have already found some great and helpful ideas.  Now, I am at the time where I will be needing help and advice from the pros.  I will describe myself and my new venture.

Originally from Vancouver, moved to Alberta for 30 years, then decided to get out of the rat race.  Finally ended up in heaven (to me anyways) Annapolis Basin area, SW Nova Scotia.  I have been here two years planning a hopefully successful smoked BBQ place.  Originally, I had my heart set on a food truck, but due to no commissaries in site, or restaurant space everything went on hold.  A take out restaurant was for sale down the road from where I live - real cheap, three years old, very good equipment and the land is worth the investment itself.  This was something that I could not pass up, so I just purchased this place.

This area is pretty dead in the winter but swells to capacity during the summer.  There are many events, including the the Wharf Rat Rally that brings 130,000 motorcycle enthusiasts, vintage car rallies etc.  The one thing that is missing in this area is good BBQ.  I did not want to compete with all the local fish & chips, scallops and lobsters or regular hamburger places.  Since I now own my own take out/commissary I can pick what events can be good business and rent a small space.  

I have been in management accounting so am familiar with the risks on opening a food service place and know the financial end of things.  I am a perfectionist on the food I serve and my knowledge on smoking has only been with smoking fish, pork chops etc on a home made smoker.  Being from Canada I am limited with the smoker I can use - food service only, so after a lot of research, I am buying an electric Southern Pride SC-200.  I have searched many forums, and it seems like a Southern Pride would be the easiest to operate with very good results.

I will have a lot of questions, so here is my BIO for now.  I have tons of questions and hopefully I can help newcomers with my experience and my knowledge I get from all you guys that are willing to help.

post #2 of 17
Welcome to SMF it's nice to have ya. Great people and lots of info. Have fun and happy smoking.


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Have fun and Happy smoking :)
post #3 of 17

Hello and welcome1.gifto SMF - glad to have you here 

post #4 of 17

Welcome & good luck. Chef JJ should be along soon,he has the restaurant experience you need to tap into.

post #5 of 17

Welcome to SMF canuck. Glad to have you aboard and good luck with the restuarant

 

Joe

post #6 of 17

Welcome to SMF!

 

Would you update your profile info to include your location. Thanks!

post #7 of 17
welcome1.gif to SMF
post #8 of 17
Thread Starter 

Thank you all for the welcomes.  I did update my profile.  Looking forward participating in the great site.

post #9 of 17

icon_cool.gif

First off welcome to SMF. You'll like this place cause there are a lot of really good folks here that would just love to help you with just about anything to do with smoking meat. You will also find alot of good recipes and technique here also. So go out now and grab something to smoke and if you have any questions just ask here and we will answer it for you pretty darn quick.So with that all said:

 

Welcome To Your New Addiction.

post #10 of 17

Hello and welcome to SMF! Congrats on the restaurant endeavor and purchasing your smoker.

post #11 of 17

Welcome aboard!

 

Good luck and good smoking.

post #12 of 17
Lots of great info here .. Comercial as well as the home enthusiast .. Good luck with the take out .. Don't get cought in the tides :-). Welcome to the site .....
post #13 of 17

Welcome Welcome! That's a great little story, I hope it turns out well for you. I'd love to hear more about the area and your BBQ business. How's the menu looking? :)

post #14 of 17

welcome1.gif to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking  5-Day e-Course 

post #15 of 17
Thread Starter 

Hi All:

 

Haven't posted for a while but still lurking for menu ideas for my take out.  I have been pretty busy at the take out, cleaning, cleaning and more cleaning.  It had been shut down for three years, so everything is going to be spotless.  Finally got the electrical inspection, power hooked up, outside trim painted, new eavestrough put up.  I also had to take the food safety course (I am sure I passed).  It gets pretty pricey with all the permits and licenses to open up a food service take out - I guess that is so you do not kill anyone with your cooking or blow the place up.  Now just painting the inside cupboards.  The fryers have to be pulled out and tested now.  Picnic tables need to be ordered or built.  Jeez............................. I just want to start smoking food!  I am still waiting for my Southern Pride smoker to be built............ so if anyone here works for Southern Pride, I have been waiting over four weeks and apparently have to wait another four, can you please step on it.  I need to practice on the new smoker.  Here is the original picture of the take out - I will post the new picture when everything is completed - signage etc.

 

 

   

 

I am trying to keep the menu items limited as I am not sure on the volume I will be doing.  I am looking at chicken, pork butt, ribs and montreal smoked meat (still trying to get a good recipe for that one - not sure of the difference between pastrami).  I hate to do hamburgers but I don't think I can get away from making these yet, hopefully I can sway away from hamburgers to smoked meatloaf.  People around here also eat Bologna so I am looking at smoking that also.  Sides I am looking at sauerkraut (popular here), home fries, mashed potatoes, coleslaw, caesar salad,  baked beans and maybe stuffing balls.  I only want to use my deep fryer for fries.

 

Since ribs do not hold well till the next day I am thinking about having a chicken and rib night - maybe a Friday.  My brain is sometimes on overload thinking about this stuff but I try to calm myself and really try not to get stressed.  I know I will have a lot of questions for you all when I get my smoker.  I feel I have a good location to start out as there are no fast food franchises in my area.  Annapolis Royal is a designated heritage site and they do not allow franchises in the area.  Also, if you want BBQ you have to drive 3 hours to Halifax.  There are a lot of locals bugging me to open soon but I do not think I can open before June - deep breaths and no rush, no pressure........................ this is my dream and not my nightmare. 

 

Thanks for reading my post and I am looking forward to hearing from you all on the help I will need soon. 

 


 

post #16 of 17

Hi there, from Oakville,ON. There's a recipe for Daigle's SM brisket on the Sausage Maker site. If you don't find it PM me and we'll find it. I have made it three times and had good reviews. Good luck with your endeavour. If I get down for the Bluenose launch,I'll look you up. Rex

post #17 of 17

Hello and welcome to SMF!

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