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-   -   So I was looking at a smoker for a small restaurant.... (http://www.bbq-brethren.com/forum/showthread.php?t=167311)

xbullyx 07-30-2013 11:13 PM

So I was looking at a smoker for a small restaurant....
 
And, came across this one :
http://www.ebay.com/itm/PITBOSS-INSU...item2c708528e6

Looks good, but can not really afford it...
Got to looking at some of the pics and noticed it had an auberins PID controller
www.auberins.com

So I get the bright idea to convert a 500 gallon reverse flow into a gas assisted set it and forget it.. Has anyone tried this or know all the parts I may need for the MOD???

bizznessman 07-31-2013 12:47 AM

Quote:

Originally Posted by xbullyx (Post 2571744)
And, came across this one :
http://www.ebay.com/itm/PITBOSS-INSU...item2c708528e6

Looks good, but can not really afford it...
Got to looking at some of the pics and noticed it had an auberins PID controller
www.auberins.com

So I get the bright idea to convert a 500 gallon reverse flow into a gas assisted set it and forget it.. Has anyone tried this or know all the parts I may need for the MOD???

The first thing you should do is check with your food licensing authority (HD, etc) to find out if this type of unit is allowed for use in/with a restaurant. Many states are getting very picky about requiring commercial grade (i.e. stainless steel) equipment in restaurants. I don't know if that is the case in your area but here in Kansas we do run up against that.

BigBellyBBQ 07-31-2013 01:56 AM

up here it is NSF and if it has gas must have the UL tag...

xbullyx 07-31-2013 09:14 AM

Here in the good ole state of AL, I have a few buddies running bbq joints with homemade outside smokers, I do not believe the SS will be a problem.

Also, I think UL tag is if you want to produce more to sell it should be inspected. If it is for yourself I do not believe it is mandatory, but I will check that out..

Thanks for the response

stokestackbbq 08-01-2013 05:38 AM

I spent some time trying to decide between a cooker from the different outfits in Sikeston, MO. Pit boss grills (the one you linked to), Nolan's Cookers, and Cadillac cookers. I'll tell ya- my experience dealing with the first two was terrible! Those guys bashed eachother to no end- calling eachother theives, liars, no-good sunofabitches. The guy from Nolan told me that he spoke to a marine sniper who was threatening to kill the guy from Pit Boss.

It was too hard to cut through the bull****, and I ended up buying one from the people at Cadillac Cookers. They were a little (10%) more expensive but made a fantastic product without all the nonsense and wouldn't bash their competition. The rig has held up nicely over the first season and I can't recommend them enough.

RangerJ 08-01-2013 05:43 PM

My brother in law owns a Cadillac and I've cooked on it a few times. Solid made product that turns out quality que.

One of the Texas Montly top 50 joints here in town cooks on one, www.corkscrewbbq.com

I was going to purchase one but my footprint on my porch trailer and my business direction led me to a Pitmaker Vault. If my capacity outgrows that, I'lll be looking at a Cadillac Rotissere for sure.

Good luck.

Smoke House Moe 08-03-2013 09:58 AM

Pitmaker Vault. I couldn't be happier; and my customers are are happier than I am.

Not that it's needed, but I just ordered a Guru for mine. Looking for just a little more sleep.


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