Smoker Preferences for Catering

[smokinit]

The Fec built into a custom trailer will probably also be my final purchase in a few years. Great product once I need that capacity.

[Divemaster]

So you are getting Wyatt a new smoker??? (duck and cover mod)

I guess I would have to lean toward a pooper, beyond that, I don't have a recommendation.

[big brother smoke]

Shane, make sure you understand your customer base before purchasing anything. Are they wanting a show or not? (stickburners are part of the show, pellet poopers or cabinet smokers may be disappointing to your client base). In my neck of the woods, we do not get a lot of request for brisket; tri-tip is the mainstay here for beef.

[Divemaster]

Originally Posted by big brother smoke

Shane, make sure you understand your customer base before purchasing anything. Are they wanting a show or not? (stickburners are part of the show, pellet poopers or cabinet smokers may be disappointing to your client base). In my neck of the woods, we do not get a lot of request for brisket; tri-tip is the mainstay here for beef.

I must admit for some reason my customers do like watching me toss more wood in the box....

[smokinit]

Originally Posted by big brother smoke

Shane, make sure you understand your customer base before purchasing anything. Are they wanting a show or not? (stickburners are part of the show, pellet poopers or cabinet smokers may be disappointing to your client base). In my neck of the woods, we do not get a lot of request for brisket; tri-tip is the mainstay here for beef.

Never had a client complain about the service because of the lack of a show. The smell has done it for all of them. It doesn't seem practical to buy something that costs more to run and takes more time to use especial as you business grows. Just my thoughts.

[Bbq Bubba]

Originally Posted by smokinit

Never had a client complain about the service because of the lack of a show. The smell has done it for all of them. It doesn't seem practical to buy something that costs more to run and takes more time to use especial as you business grows. Just my thoughts.

I agree, people stand around to smell the smoke.

Your biggest decision to make is do you want to tend a fire or run your catering business?

[Jeff Hughes]

I love my Klose for catering. The dog and pony show is something customers really do like. It alone will not get you jobs, but it does add to the ambiance of a party in a way that standing around a cabinet does not. I did a party last year where they took a section of fence out so my Klose could be placed in the backyard. I think another brethren caterer has had the same request. As Phil says in another thread, it's the "BBQ Show"...

That said, I think you need both. I am buying a Backwoods to mount on my Klose. There are too many times(like always) that you need the flexibility of multiple temp zones that no one cooker can provide. Also, the more you cater, the more you are going to need a set it and forget it type cooker. there are just times it is not a good use of time and energy dicking with your stick burner...

I don't think it probably matters which one you start out with...

[FatBoyz]

my pellet pooper does a great show! i find people are amazed how easy it is. thay think its cool... and i have time to talk to them i know my temp will be there.

[Jeff Hughes]

Originally Posted by FatBoyz

my pellet pooper does a great show! i find people are amazed how easy it is. thay think its cool... and i have time to talk to them i know my temp will be there.

That's the thing about a good stick burner, it will hold temps well, and as long as your food backs it up, it will say you are a "BBQ Man" in a way that cabinets never will...

[smokinit]

Originally Posted by Jeff Hughes

That's the thing about a good stick burner, it will hold temps well, and as long as your food backs it up, it will say you are a "BBQ Man" in a way that cabinets never will...

I learned on a stick burner and it's not a feasible choice with constant volume cooking in a vending and catering situation. I can switch back and forth between the two with ease but to say you are more of a BBQ man because you can use a stick burner seems a bit far fetched.

[Countryhb]

I love my Backwoods for the capacity, the flavor it produces, the ease of moving it, and lots of other reasons, but I have to agree with the stick burners here.
I've catered several times using Big Brother Smoke's rig (I'm still waiting for my "Pit Master" shirt) and a few times with my Backwoods. I can tell you that the stick burner requires more attention, but also elicits a "better" response.
People are very interested in the Backwoods and I'll answer the questions that arise, but that's about it. The stick burner, however...well, that's a whole different world. There is pure envy that arises. Men (mostly) see this cooker and they start dreaming about what they could do with it. They all see this big, beautiful rig with the "show" going on...logs being fed into the firebox, smoke wafting from the big chrome stack, me cursing 'cause my toe still hurts from moving Mista's Spicebox...OK, maybe not the last part, but you get the picture. People are salivating over the show and the smell of the oak logs burning. Customers know the food is good before they ever get to taste it.
A guy sees a box cooker like a new vacuum; let me check it out and see how it works, but I don't really need to have one. A stick burner brings out the Neanderthal in all of us; fire good...meat cooked over fire even better!
Obviously this is solely a comparison for the "Wow" factor, and it is only my opinion, but trying to add food for thought...

[HoDeDo]

Another good pit that is high capacity for the $$ is a Kingfisher. Those are good catering rigs. They require more tending than an FEC/Spicepit/etc but will hold a ton of food, and tend to cook it evenly....

[Bigmista]

I use a Spicewine and "I" am the show.

[smokinit]

Originally Posted by Countryhb

I love my Backwoods for the capacity, the flavor it produces, the ease of moving it, and lots of other reasons, but I have to agree with the stick burners here.
I've catered several times using Big Brother Smoke's rig (I'm still waiting for my "Pit Master" shirt) and a few times with my Backwoods. I can tell you that the stick burner requires more attention, but also elicits a "better" response.
People are very interested in the Backwoods and I'll answer the questions that arise, but that's about it. The stick burner, however...well, that's a whole different world. There is pure envy that arises. Men (mostly) see this cooker and they start dreaming about what they could do with it. They all see this big, beautiful rig with the "show" going on...logs being fed into the firebox, smoke wafting from the big chrome stack, me cursing 'cause my toe still hurts from moving Mista's Spicebox...OK, maybe not the last part, but you get the picture. People are salivating over the show and the smell of the oak logs burning. Customers know the food is good before they ever get to taste it.
A guy sees a box cooker like a new vacuum; let me check it out and see how it works, but I don't really need to have one. A stick burner brings out the Neanderthal in all of us; fire good...meat cooked over fire even better!
Obviously this is solely a comparison for the "Wow" factor, and it is only my opinion, but trying to add food for thought...

I totally get your point but from a business stand point when you have something that will produce the same quality food for half the effort and allows you to increase you business that is a no brianer. I will not loose a single job or get fewer referrals because I no longer have one.To each his own

[smokinit]

Originally Posted by Bigmista

I use a Spicewine and "I" am the show.

Nicely said