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Newbie looking to start a biz in a few yrs.

post #1 of 8
Thread Starter 

Hey Guys, Newbie here! I just joined today. I purchased a Char Grill smoker with fire box and trying to learn. I have read several posts about mods to this smoker. I have smoked a beef brisket, baby back rib slab, and chicken wings. So far I am not too happy with the cost vs. results of this residential smoker. I am looking to buy a commercial grade smoker to start a business in a few years. Any suggestions would be AWESOME!!!

post #2 of 8

I believe has some nice commercial electric smokers for a restaurant style bbq joint for some $$. Or maybe you could build your own pit or smokehouse?

post #3 of 8

Totally agree with this idea and many here do as well. Just do your homework. Start small and have a plan. You feed the public there are license requirements, and all that stuff. Have the orders before spending a lot on equipment.


Good luck to you

post #4 of 8
Thread Starter 

Tanks for the suggestions RibKing, by the way, your picture of the webers is a great set-up. I like the shielding around them.

post #5 of 8
Thread Starter 

Chainsaw, thanks for the help. Like your photo haha, looks like a grilling emergency similar to ones I have seen. Take care.

post #6 of 8

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #7 of 8




Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE

post #8 of 8

Commercial smoker type will depend on your set up.... indoor kitchen and cooking inside go with a commercial indoor smoker, or if you are wanting more of a tow behind wood burner look at a Lang. Either way you are talking about several thousand dollars, so definately take your time to decide.


In the meantime I would suggest getting a 22.5" WSM. I had the Char-griller to start with and it was OK for shorter smokes under 6 hrs., but I never trusted it for things like brisket or big pork butts. With my WSM I can set it up, light it, and walk away for 10-12 hrs. and not have to touch it once.

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