Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
|
Thread Tools |
10-16-2012, 07:26 PM | #1 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
|
Gravity feed smokers for restaurants
Does anyone have a clue which gravity feed unit would be big enough to use in a restaurant setting ?
Anyone have experience with overnight cooks in the restaurant setting with a charcoal fired smoker ? I need some direction Thanks
__________________
Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
Thanks from:---> |
10-17-2012, 01:31 AM | #2 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
|
I have some of the same questions.
__________________
Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
10-17-2012, 07:14 AM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Gravity feed in a restaurant is prolly going to be a no-no.
NSF cert comes to mind but who wants to serve bbq cooked over charcoal??? |
10-17-2012, 07:46 AM | #4 |
is One Chatty Farker
Join Date: 06-20-11
Location: Mooresville, NC
|
The biggest gravityfed smoker I know of is the Stumps XL Stretch. That MIGHT be big enough for a small restaurant.
__________________
Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired |
10-17-2012, 07:51 AM | #5 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
|
It seems that everyone uses gas these days.
I'm thinking that if a BBQ biz hung sign out front that said they cooked over wood then they could corner the market in any town. In a restaurant setting I have really only seen either gas fired units, brick pits which require tending through the night and a occasional corner joint with an offset which also requires tending. I'm wondering if there is restaurant size smoker that operates like a UDS. Seems like Big Bob Gibson uses some form of offset brick pit. I would like to see those specs.
__________________
Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
10-19-2012, 07:20 AM | #6 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Quote:
I cook on an Oyler. All Hickory wood fire. Runs 24-7. |
|
Thanks from:---> |
10-19-2012, 10:48 AM | #7 |
is One Chatty Farker
Join Date: 03-03-07
Location: Jonesboro Arkansas
|
I have never looked at the specs for Oyler pits. Thanks Bubba.
__________________
Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team |
10-19-2012, 11:41 AM | #8 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
|
Quote:
I was going to suggest a J&R Oyler.... All the cool BBQ restaurants use them. Wood fuel, temperature controlled fan and rotisserie. What more could you ask for?
__________________
John |
|
10-20-2012, 09:41 AM | #9 |
is One Chatty Farker
Join Date: 10-05-07
Location: Georgetown , Ky
|
Stumps also makes Platinum models which get much bigger
__________________
Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around |
10-20-2012, 11:41 AM | #10 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
|
Oyler's sound and look sweet (I've checked them out online but not in person) however, the Southern Pride gas fired/wood burning seem like they would be ideal for a restaurant. Since you are burning wood, I don't see it as a compromise just because it's gas fired. That being said: I have never tasted say, brisket off of one vs an Oyler or all Stickburning pit.
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
10-20-2012, 12:52 PM | #11 |
Take a breath!
Join Date: 11-02-08
Location: Cordova, TN
|
At the end of the day the Health Dept. like it or not is going to have the final say. If their rules say NSF your pit has to be NSF. Check with them first.
__________________
James Stephens Extreme BBQ Trailers Cordova, TN. [URL="http://www.extremebbqtrailers.com"]www.extremebbqtrailers.com[/URL] |
10-28-2012, 05:49 PM | #12 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Maryville, TN
|
How is BBQ cooked over hardwood charcoal with wood chunks added different than BBQ cooked over hardwood in an off-set? Actually, I can control the smoke flavor better this way, and also not watch my pit all night long. I just don't see a difference?
__________________
[B]The Cosmic Pig BBQ[/B] [B]Backwoods Competitor[/B] [B]FEC-100 [/B] [B]WSM 18.5[/B] [B]Weber One-Touch Gold [/B] [B]Smokey Joe Silver[/B] |
10-30-2012, 01:54 PM | #13 |
Full Fledged Farker
Join Date: 07-07-08
Location: Goose Creek, SC
|
Friend of mine uses a Fast Eddies in his restaurant.
__________________
2010 South Carolina State BBQ Champion (SCBA) |
Thread Tools | |
|
|