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  1. cheflusk420

    Disposal of water and grease from smokers

    Shit. Makes sense. Not sure why I didn’t think of that. Knew I could find an answer here
  2. cheflusk420

    Disposal of water and grease from smokers

    currently using Myron Mixon water smokers. What is the best way to dispose of the grease water mixture when I clean out the smokers. Reached out to a few local bio dispel companies but they are concerned about the water content Any ideas thanks
  3. cheflusk420

    Hot hold Mac and cheese suggestions ?

  4. cheflusk420

    Hot hold Mac and cheese suggestions ?

    I hear ya. We par cook the pasta and keep the cheese sauce warm and sauté batches to order. Found hot holding tends to dry it out. We have a smaller staff so just trying to streamline things
  5. cheflusk420

    Hot hold Mac and cheese suggestions ?

    smaller batches done in a Teflon for anywhere from 3-10 orders at a time. Sauce is hot.Pasta is kept cold. No microwave. Do have an alto sham Most of what we do is takeout but weekends I need to streamline it so it comes together quicker. Might set up a pasta pot and heat pasta. Mix with hot...
  6. cheflusk420

    Hot hold Mac and cheese suggestions ?

    Looking for a more quality insured procedure for holding Mac and cheese for busier service times where it won’t dry out. Right now we are mixing it 3-5 orders at a time on sauté but can be difficult when busy. Found foil pans wrapped tends to absorb all the sauce. Thanks guys and gals
  7. cheflusk420

    Switched from foil to peach paper

    Shit. My time has extended by quite a bit. Might have the oven a tad low but they were in tbt stall for a good while. Hoping for good results. I found foil to be quicker on the second cook
  8. cheflusk420

    Switched from foil to peach paper

    Will do unfortunately I have to use our conventional oven as our convection is awaiting some new parts for correct and accurate temp settings. Thanks
  9. cheflusk420

    Switched from foil to peach paper

    Finally switched over to peach paper for our briskets. Been doing them on tbt Myron Mixon till I hit about 160 then finishing them in our oven inside at 250 till done. Those were being wrapped in foil. Now that I have peach paper I realize it will take longer in the oven correct ? Any tips or...
  10. cheflusk420

    Hot holding pork belly burnt ends

    we go through like 10-15 pounds a day. Cubed and smoked for a couple hours on the Mixon bring inside to foil pans. Butter brown sugar and our house Memphis. Cooked until 75% done. Uncover for5 minutes then chill quick. Keep half foil pan in alto sham as needed but sometimes it dries out and...
  11. cheflusk420

    Hot holding pork belly burnt ends

    Anyone have any tips regarding hot holding of pork belly burnt ends for service. Is it better to heat up portions to order or how do I ensure the same tenderness throughout the day in an alto sham Thanks
  12. cheflusk420

    Best lump charcoal supplier ?

    Hey guys looking for leads on best places or websites to purchase large quantities of lump charcoal for delivery. Any suggestions are greatly appreciated thanks
  13. cheflusk420

    Reheating brisket for restaurant service

    Trying to tackle brisket and not spend so much time gauging the the timing to have it off the pit for service. I know franklins ships them all over the country and you simply reheat to an adequate temp and I could hold in hot box. Is there any tips or tricks anyone could possibly share. We just...
  14. cheflusk420

    Cinder block smoker for restaurant approval

    Thanks for your input. We are just gonna get an indoor electric smoker and an outdoor backup offset from Myron for now. Luckily we didn’t have too much invested in it. Just gonna break it down and use the blocks to get a garden going instead.
  15. cheflusk420

    Cinder block smoker for restaurant approval

    It’s outdoors. The building dept through the town said because it wasn’t commercially made it’s a no go. It’s sealed with 3m fire block sealant and has two exhausts on the end all of which are sealed. Health dept said it was fine. The town and their zoning bs thought otherwise. As far as...
  16. cheflusk420

    Cinder block smoker for restaurant approval

    It was going to be completely wood fired. The building dept through the town came back and said it wasn’t gonna be allowed because it was handmade despite it being sealed with high temp fire sealant and the grate inside is stainless expanded steel. I live in a county that is pretty stringent...
  17. cheflusk420

    Cinder block smoker for restaurant approval

    Has anyone encountered issues with local zoning or planning laws regarding homemade cinder block smokers. Mostly regarding it not being UL certified. Seems like some areas can get around it and others can’t. Was gonna build one but it doesn’t seem kosher because it’s not UL certified. Any ways...
  18. cheflusk420

    New block pit for restaurant use. Seeking input

    Been runnin a few cooks on this bad boy. Need to get paver stones for the caps and a better sealing lid. Aside from that it’s been chugging along fairly well. Front of chamber closest to the firebox runs at about 300 and 175 200 towards the back near the chimneys. I’m thinking once I get a...
  19. cheflusk420

    New block pit for restaurant use. Seeking input

    Interesting lots of good advice in here. Hoping I don’t need to do much of a redesign at this point. Been reading up on how to get better draw through the chamber but not finding much help. Glad I found this forum
  20. cheflusk420

    New block pit for restaurant use. Seeking input

    Word. Structurally I think I’m good. I just need to focus on fire management and draw at this point
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