Well, not entirely. I'm from Central Texas, but have only used rusty old backyard smokers, with predictably meh results. I've been to many great spots, and a spot in Spring, TX catered my wedding, so I know how good Q tastes and what i'm going for. Equipment is my issue.
Now, I joined the forum because I manage a kitchen in the Pacific NW, and we're adding BBQ to our summer menu and I'm swamped, with no time to read through all the threads, so I humbly turn to ya'll for your expertise.
I'm stuck figuring out what smoker I need. I have a pretty standard BBQ menu, brisket, butt, pork ribs, sausage, chicken 1/4s daily, plus a variety of specials.
I'd be thrilled to sell 50lbs/day, but 20 lbs is more realistic given Covid. Still looking for roughly a 50 lb capacity, though.
I live close to work, but I'm trying to reduce the number of middle-of-the-night trips to the restaurant, so efficiency is a plus.
I have an indoor space under vent hoods, and with gas and electric available. I don't have space to store sticks, but I can store charcoal/pellets. I have at least 36"x 36" and plenty of height. Commercial dishwasher for cleaning. Vertical smokers seem to make the most of my space..
I'm considering 3 models that seem to fit my criteria, but I want to ask what ya'll think before sinking mine and my wife's stimulus checks into this (budget <$2,400). They are: Smoking It 3.5d, Smokin Tex 1460, and Cookshack Amerique SM066. Are there better out there, I don't know? Are there vendors/makers in the NW, (Seattle, Portland, Boise, N Cali) I will road-trip to buy localish. Would like to take delivery or pick-up ASAP so i can get a pop-up started before restrictions are lifted, so I'm hoping to find stock.
Or is it better to go with 2 smaller units? More versatility? Two Smokin Tex 1400's or similar that might stack?
I don't want to reheat, and if so, chopped stuff for sandwiches, but does a whole brisket or pork-butt (big hunks) reheat OK, low and slow, should I overestimate demand?
How long can you hold meat above 140 without loss of quality?
Anyone in a professional environment have issues with the dining area smelling smoky, getting complaints?
Thanks for any help! I have a fair knowledge of anything kitchens (knives and sharpening especially), so I'm happy to exchange any knowledge in kind...
Now, I joined the forum because I manage a kitchen in the Pacific NW, and we're adding BBQ to our summer menu and I'm swamped, with no time to read through all the threads, so I humbly turn to ya'll for your expertise.
I'm stuck figuring out what smoker I need. I have a pretty standard BBQ menu, brisket, butt, pork ribs, sausage, chicken 1/4s daily, plus a variety of specials.
I'd be thrilled to sell 50lbs/day, but 20 lbs is more realistic given Covid. Still looking for roughly a 50 lb capacity, though.
I live close to work, but I'm trying to reduce the number of middle-of-the-night trips to the restaurant, so efficiency is a plus.
I have an indoor space under vent hoods, and with gas and electric available. I don't have space to store sticks, but I can store charcoal/pellets. I have at least 36"x 36" and plenty of height. Commercial dishwasher for cleaning. Vertical smokers seem to make the most of my space..
I'm considering 3 models that seem to fit my criteria, but I want to ask what ya'll think before sinking mine and my wife's stimulus checks into this (budget <$2,400). They are: Smoking It 3.5d, Smokin Tex 1460, and Cookshack Amerique SM066. Are there better out there, I don't know? Are there vendors/makers in the NW, (Seattle, Portland, Boise, N Cali) I will road-trip to buy localish. Would like to take delivery or pick-up ASAP so i can get a pop-up started before restrictions are lifted, so I'm hoping to find stock.
Or is it better to go with 2 smaller units? More versatility? Two Smokin Tex 1400's or similar that might stack?
I don't want to reheat, and if so, chopped stuff for sandwiches, but does a whole brisket or pork-butt (big hunks) reheat OK, low and slow, should I overestimate demand?
How long can you hold meat above 140 without loss of quality?
Anyone in a professional environment have issues with the dining area smelling smoky, getting complaints?
Thanks for any help! I have a fair knowledge of anything kitchens (knives and sharpening especially), so I'm happy to exchange any knowledge in kind...
