Originally Posted by cpw
Awhile back, I asked people's opinions on what kind of smoker to buy for a potential restaurant. The restaurant is finally starting to come together, and my involvement is to help with a menu and choose a smoker. So, based on the following limitations:
-Historic Building with no outside smoker space
-Existing kitchen with not much room
-No large doors to load smoker through
-existing hood is VERY low to the ground (like 5'6)
I've been looking at a few options:
-2 Ole Hickory CTO gas fired
-2 FEC 120's pellet fed
-1 used southern pride electric http://www.gatorchef.com/USED-Southe...05-sc600sm.htm
(which has a huge capacity)
So, any help and suggestions are greatly appreciated. I've attached a couple pics of the kitchen, the plan is to move the 3 bay sink on the far wall and put the smoker(s) there because there's through the wall access to the outside. There's probably 8-10' of wall space along that wall, with the main panels on the left hand side.
Pellet fed adds cost over and above your electricity, and pellets aren't cheap either for a production environment... Are you not going to vent the smoker thru the hood? The 600 is about 35 inches wide an should fit thru your door with a little persuasion, that's the way I'd go. Here in CA, if the unit is electric, it does not have to be placed under the hood, just the smoke vented thru the hood - May solve the problem. I would (Insert groan here) contact your HD and see what they say. Keep us posted on the progress!