New BBQ in Brooklyn, NY - maybe you can help us?

Discussion in 'Roll Call' started by finndoo, Apr 21, 2010.

  1. Hey Everyone -

    I am located in Brooklyn, NY and me and a couple of partners are just starting a new BBQ restaurant here. I have been looking through the blog and there are a lot of interesting articles and people, I hope to hear from you - we should be open around September, we are just starting out and we have been having an active discussion, and it goes like this:

    "Should we use a professional, commercial grade smoker, such as an Ole Hickory or the like, or should we build our own, like they have in such great Texas BBQ's as Kreuz's and Smitty's?"

    What's upside and downside of each? Example, one argument is prof grade you can build fire, set thermometer and walk away - you can't do that with a home made BBQ - your help and your advice will be very welcome. Thank you all for helping us and hope to send out invites for the grand opening.

    By the way - my name is Michael Youmans (German/Scottish/Chech background, just right for BBQ i'm told) Thanks again.

    One last thing - we don't even have a name yet, if you would like to try that and succeed you receive a $250 gift certificate for food and drink to use at your leisure. (also, please don't think of this as an ad for the restaurant, if you don't want us to post an offer like this all you have to do is say and we'll retract, don't want to offend the moderators).
  2. etcher1

    etcher1 Master of the Pit

    Welcome [​IMG]to the [color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08BD09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color] forum, You came to the right place. Good people and good info.
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, Michael. Glad you joined us.
  4. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    welcome to smf, good luck w/ the business
  5. caveman

    caveman Master of the Pit SMF Premier Member

    Welcome to SMF Michael. Good luck with the business. Enjoy your stay & we are glad to have you. My take on your question: If you build it, they will come. (Old movie line. Couldn't resist.) l think if this is a hobby turned to profit, build a custom smoker. Otherwise you should very well go with a commericial smoker just to keep up with the masses if your expect your cuisine to bring them in by the droves. Remember to serve only quality meals & be polite. Always have fun no matter what.
  6. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome being in NY I don't know if you can build something like they have in the old meat markets here in Texas. You would need some serious space and Health codes in the City might not allow it. Alot of great BBQ is made on those old Hickory's as for a name how about Big City Smoke.
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off welcome to SMF Micheal and you will like it here for there are alot of good smokers and recipes here for your sharing. Now for your restuarant you don't have a name but I hope you can cook some good BBQ at least. Now we will help you with justabout anything you need but we would just ask you to be nice about using some of our hard work and wonderful things we have come up with over the years too... So go get to smoking and fix us up sme good ole BBQ.
  8. welcome aboard!!

    what part of Brooklyn are you looking to open up in?
  9. Maybe start out w/ a custom build and as you grow (and i have faith you will grow) than maybe add on some commercial smoker(s)... Good Luck!

    And as for Name ( i think simple is best and people usualy are big on where they are from) so - The Brooklyn Smoke House
  10. Good luck with the business; not too many good BBQ places in NYC. I lived in Manhattan for a little while and Virgils was really the only BBQ place I would eat at.

    As far as the smoker, I would say to stick with whatever is inexpensive and reliable at this point. You guys are just starting out and I personally wouldn't throw the dime into building a custom smoker with the risk that the business could fail.

    Just produce some good BBQ, market your business and if you end up doing well, there is always time for reinvestment in the future.

    For the names... maybe Brooklyn Blue Smoke or Brownstone BBQ?
  11. diesel

    diesel Smoking Fanatic

    Welcome. I am building a smoker but I have been cooking for a while and I know what I want. If you have expirence w/ the different types of cookers and know what you want you can just buy one.
    If you build one you need access to tools and a place to do the work. All the info for building a cooker is on this forum.
    for the name.. I had a neighbor that used to call us the back yard boys. Maybe that would work for a catch name.. don't know. but anyways.. good luck!
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Michael!
  13. Man, how I wish there was a BBQ house in Bklyn when I was growing up! I'm afraid I don't have much input as far as which way to go - I would think you may end up doing a custom job with the city codes and all. But i sincerely wish you guys the very best of luck. Btw, whereabouts in Bklyn? Next time I'm in town (prolly next year) I'll be sure to stop by. As far as a name goes, there a landmark close by like say Prospect park or the Brooklyn Bridge? Just thinking you could base your name off something like that. Keep us posted on how it goes! :)
  14. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    If you think you have a great product and you think you can make a go of it ,do a limited run each day. Then you don't have leftovers, ( lost profit).
    Open at 11a and close at 2 p for lunch. Cook a certain ammt . and when it's gone it's gone.
    If you have a great product you will have the folks standing in line b4 the doors open.
    You can adjust the ammount cooked each day till you figure out how much you need to feed everyone that will come in in a set ammount of time.
    Dinner is a whole nuther animal, As you can never get a feeling on how many will show up on a partiular night.
  15. meateater

    meateater Smoking Guru SMF Premier Member

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

    roller Smoking Guru SMF Premier Member

    Welcome and good luck with your business..
  17. opening a BBQ restaurant in the confines of NYC is VERY different than opening a que place elsewhere...rules that apply here, do not apply elsewhere, and elsewhere's rules do not apply here.. landmine type of situation.. Good luck to ya
  18. joed617

    joed617 Smoking Fanatic OTBS Member

    Michael, I haven't been on here for some time But I opened a bbq and blues joint back in 2007 .. Good luck ..
  19. brooklynq

    brooklynq Newbie

  20. We are opening in Park Slope area - Been living in Brooklyn for about 15 years and I love it...

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