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jmac3352
05-19-2014, 12:03 AM
I have been lurking in the back ground for a while. I have a full service restaurant now and am looking to convert to a BBQ focused menu, I have been doing Q on a personal level for many years but I need advice on which commercial smoker I will need to get for the restaurant. We have most of the equipment already except for the smoker and holding cabinets. I have been doing smoked wings and pulled pork in the restaurant on a propane (wood chip) smoker and now looking for suggestions on what commercial smoker to purchase for a restaurant and bar that seats 200 people open 7 days a week. The budget is fairly low but still looking for suggestions.

bizznessman
05-19-2014, 08:19 AM
Can you give us a budget range? It's sort of hard to suggest without knowing, say, your upper limit. :-D

early mornin' smokin'
05-19-2014, 12:39 PM
budget, space available, fuel type, gotta give us a little something to work with.

Riz58
05-19-2014, 03:39 PM
jmac - PM sent.

jmac3352
05-19-2014, 08:32 PM
Space is not a problem as I am converting current kitchen to work and have plenty of hood space . Menu will be primarily BBQ and steaks and burgers in a full service restaurant. I looking to be under $5k if possible as I will also need cvaps and other new equipment. I have nat gas hook ups available as well as 120 elec. (no 220 avail).

FlavorSavor
05-19-2014, 09:48 PM
You need a Southern Pride. Not going to get it for $5k.

Jeff Therrell
05-19-2014, 10:02 PM
The 2 best selling commercial smokers is #1 a new Southern Pride and #2 is a used Southern Pride. We just bought a 2 year old SPK 750 for $14,000. with cook and hold feature and the smoke evacuation system. I think we did pretty good.

Bbq Bubba
05-20-2014, 07:59 AM
Im sorry but your not going to find a smoker for that price to feed a 200 seat raunt.

Im cooking on an Oyler 700 which holds a thousand lbs of meat and have a hard time keeping up with 180 seats.

I believe the best selling commercial smoker would be Ole Hickory smoker but a Southern Pride would fit the bill.

early mornin' smokin'
05-20-2014, 09:38 AM
yea, I run 2 fec-120's And I can cook about 500lbs a day if I really push them. I personally believe they're some of the best units around(all of the FEC lineup) For 5k you could put one of these under your hood on a restaurant line, pushed hard it'll put out around 250lbs of que a day, and tastes better then any propane smoker available. We can run 2, load up our alto shaams, and reload the cookers. It's a lot of work but it might be your only option