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...and you built that in a weekend? Looks fantastic. 'spose looking at the shop, wow, tools and equipment can make quite a difference. Know how too, of course.
You know Mr. bahfolt I did not pick that up and you are correct. $6 - wish I could pay that for staff per hour.
Also the $5 insurance - what's the calculation on that one?
Mr. plasticporter you are correct about left-overs - good promo items. Check out "Taste of the Town" type events. ...
Boy, this question could ignite a holy war.
Personally, we do not use reverse flow smokers. Seems to us that is pretty much an oven with a wood stove hung on the side; meaning that temp is controlled by restricting air flow to the fire (like a wood stove) rather than the size of the fuel...
Mike your $6.00 is a steal. Don't worry about the other guys, you are better than a dog/burger. Just have fantastic a fantastic product and -they- will be the ones with left-overs.
Hey T4 do not give up on the flat rate so soon! The 3x yardstick is a good minimum but 4x is obviously better. Even more important in a catering business is wastage and left-over control -- which translates to volume. For example we booked a string of 21 summer Friday night street concerts...
Hey echos great job as well.
At the same time do not ignore Chef Jimmy J's advice about insurance, health dept., etc., etc. We are just starting to provide cooked meat to other people (caterers, restaurants) and my insurance guy is having a cardiac. If you are smoking in the back yard and...
3Montes is on target I would say. I have used Sam's pork butts (Maryland - don't know where you are) and they have been either Smithfield (recently) or IBP and they have been good. Not sure I get quite 40% shrinkage, 30%-35% is my experience but won't argue that number. Would be nice to find...
My first reaction was WOW, wish I had that much space to build a smoking operation in! As long as your stacks go outside the building I suppose you would be OK. However, have you checked with the building code and the inspectors? Don't know how such things are handled over there, but over...
Lovelife, think about how you are going to use the smoker as well. That tank is over 11 -feet- long and nearly 3 feet wide. You could get -what- 28 or 30 pork butts in there? Do you smoke that much? The fuel requirements alone are going to be huge to get (and keep) a reasonable temperature...
Four20 - when you say the season is "going to be busy" was that a passing comment or do you actually see more bookings? I'm up almost 30% in booked events and even with the election year that's a big boost. I've been wondering if other areas (I'm mid-atlantic) are seeing the same? Started...
I agree with Foamheart. (BTW, how does Foamheart jive with Hephaestus?)
Cook your pork ahead of time and 'fridge (or freeze if the event is aways away) and then worry about
the chicken and such on the day. We do it all the time just because I don't have the smoking
capacity for some of the...
I'm with you brother. We had a while here where the water filter on the ice machine supply line was the most critical aspect of food service in the western world... but whatever, play the game.
A State license? We should be lucky here in Maryland. Health regulations are a County matter here, and a particular practice that is Prohibited in one county can be Required in the next county.
Having said that, I can echo that most of the inspectors I have had dealings with are reasonable as...
treknogeek -- your oven is lower fuel cost than your smoker? Depends on the wood source I suppose.
Don't know about the vertical but in my TMLE I use 8"-10" splits in a mix of wild cherry and oak and get great results. 90% of what I cook is pork butts. I agree with thackman about the ash...
What JimmyJ and BackwoodsKevin said. Price it out down to the napkin. And if someone gets sick - maybe (probably) not even from -your- food YOU are who they will look at. Also be careful about licenses, here in Maryland a practice that is Required in one county can be Prohibited in the next...