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Smokers for Restaurants- what did you look for?

 
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SugarMedia
BBQ Fan


Joined: 03 Sep 2006
Posts: 157
Location: Dallas, tx

PostPosted: Sat Oct 07 06 5:47 pm    Post subject: Smokers for Restaurants- what did you look for? Reply with quote

What did you look for in a professional smoker? For budget and distributor location reasons I am considering a "Cookshack"

If and when the restaurant is successful I will likely upgrade to a Southern pride or an equivalent with the rotiserrie feature.
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Rubit
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Joined: 04 Oct 2006
Posts: 505
Location: South Georgia

PostPosted: Sat Oct 07 06 6:44 pm    Post subject: Reply with quote

Ask Danny. he will give you a good amswer based on his barbecye resturant. Nice guy for sure.
http://www.dannysbbq.com/
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SugarMedia
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Joined: 03 Sep 2006
Posts: 157
Location: Dallas, tx

PostPosted: Mon Oct 09 06 5:09 am    Post subject: Reply with quote

Rubit wrote:
Ask Danny. he will give you a good amswer based on his barbecye resturant. Nice guy for sure.
http://www.dannysbbq.com/


Rubit,

That link was extremly helpful.

thank you!!
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Rubit
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Joined: 04 Oct 2006
Posts: 505
Location: South Georgia

PostPosted: Mon Oct 09 06 6:48 am    Post subject: Reply with quote

He is one fine man. Glad it helped.
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Fri Mar 23 07 2:00 am    Post subject: Reply with quote

the main thing you need is an underwirters lab, cert. and an NSF cert.

Southern pride is very popular in restaurant settings, so is cook shack.

I didn't say they are the best, just popular.
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Harry Nutczak
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Joined: 01 Mar 2007
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Location: The Northwoods

PostPosted: Mon Mar 26 07 9:23 pm    Post subject: Reply with quote

addendum to my last post;

I was hoping on using a stumps with a connected stoker, And now I am leaning towards the cookshacks for their being able to be used indoors.

Marv just got a cookshck set-up and he is indoors with it.
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Rub the Butt BBQ
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Joined: 20 Oct 2006
Posts: 426
Location: Southeast GA

PostPosted: Tue Mar 27 07 6:09 am    Post subject: Reply with quote

Harry,

Stumps is getting ready to release a NSF cert. GF'er for all you resturanters (sp).
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marvsbbq
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Joined: 15 May 2005
Posts: 6186

PostPosted: Tue Mar 27 07 11:37 pm    Post subject: Reply with quote

Yes, my new FEC-100 is indoors and does great. All you need to do is make sure you shut it down and wait about 10 min before opening door to allow the smoke that is inside to escape the flue.

Personally....If I had a resturant, I would fire the puppy up and OPEN the door to allow the smoke to linger in the building.

I'm one of those guys if I walk into a bbq resturant and it does not SMELL like bbq.......I either leave or order a non-bbq item from the menu....usually leave as I went there FOR the bbq in the first place... Laughing

To answer your question....YES, my garage SMELLS like bbq and I LOVE it...Sometimes if I want that BBQ fix and don't have time to fire up the smoker...I just go out in garage and sit there for a few mins....taking in the AROMA.... Laughing Laughing Laughing
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corndog
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Joined: 02 Dec 2006
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Location: Zebulon, NC

PostPosted: Wed Mar 28 07 7:14 pm    Post subject: Reply with quote

Hey Marv, where are the pics to your new addition???
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Kevin "Corndog" Cameron

Dang it boy, that's some mighty fine eatin'!!!!
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marvsbbq
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Joined: 15 May 2005
Posts: 6186

PostPosted: Wed Mar 28 07 9:40 pm    Post subject: Reply with quote

corndog wrote:
Hey Marv, where are the pics to your new addition???


Look here for pics of new addition.... http://www.thesmokering.com/forum/viewtopic.php?t=7217
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