Hi Folks,
I'm up here in Bellingham, WA.
My current project is to add a scratch kitchen to my brothers successful tavern/music venue. The building he is in was first built in 1905 and then expanded three times for a meat processor. I think they did everything from slaughter to franks & hams on site. The business closed in the 70's due to supermarket competition. What was left behind are two side by side two story smokehouses. They're about 4'x6'x30', the fire is basement and then a double door access on the floor above. Pretty neat.
The plan is to have a bbq focused menu. I'm looking into putting a stationary pit on the deck of the 2nd floor. The hot line will be on the 1st floor near the majority of the dining area.
I'm planning to start with outdoor only way of smoking then if the sales demand it turn the existing smokehouse into a production stick burning pit with rotating racks.
I like the idea of using the smokehouses for cured items but dont know if I could get through the usda to sell offsite with the facilities available.
Communicating with Yoder, Klose and Gator pits for a stationary offset with upright and possibly a trailer too.
Let me know if you'd like to see some pics of the smokehouses.
Thank you for all the great & informative posts on the site!
Mike
I'm up here in Bellingham, WA.
My current project is to add a scratch kitchen to my brothers successful tavern/music venue. The building he is in was first built in 1905 and then expanded three times for a meat processor. I think they did everything from slaughter to franks & hams on site. The business closed in the 70's due to supermarket competition. What was left behind are two side by side two story smokehouses. They're about 4'x6'x30', the fire is basement and then a double door access on the floor above. Pretty neat.
The plan is to have a bbq focused menu. I'm looking into putting a stationary pit on the deck of the 2nd floor. The hot line will be on the 1st floor near the majority of the dining area.
I'm planning to start with outdoor only way of smoking then if the sales demand it turn the existing smokehouse into a production stick burning pit with rotating racks.
I like the idea of using the smokehouses for cured items but dont know if I could get through the usda to sell offsite with the facilities available.
Communicating with Yoder, Klose and Gator pits for a stationary offset with upright and possibly a trailer too.
Let me know if you'd like to see some pics of the smokehouses.
Thank you for all the great & informative posts on the site!
Mike
