Cabinet style smoker for your restaurant?

GrillsGoneWild · 02-17-2014, 03:59 PM

I've seen a lot of different types of smokers while eating at BBQ restaurants but just saw a local one using a backwoods. I guess I had always thought you couldn't have a "live fire" inside an establishment. Anyways, anyone else using something like a backwoods or assassin?

landarc · 02-17-2014, 04:17 PM

You can totally have a live fire in an restaurant. All those wood fired ovens, grills and many BBQ places are using live fire. Just gotta be smart about the design and meet the codes.

Bbq Bubba · 02-17-2014, 04:49 PM

Must be a small bbq joint. Even the biggest BW isint going to hold much product.

I know of a guy who had 2 assasins in a restaurant and burned them out in 8 months. Not made for that kind of usage.

GrillsGoneWild · 02-17-2014, 07:28 PM

I was wondering how long that backwoods will hold up with a daily fire in it.

early mornin' smokin' · 02-18-2014, 09:36 AM

no live fire in a restaurant? that's like saying no stoves, fryers, char broilers, etc! To use inside they need to be UL listed and NSF approved. Check out ole hickory, cookshack, etc.. I just purchased a pair of FEC-120s for our bbq restaurant.

Bamabuzzard · 02-18-2014, 09:41 AM

J&R Manufacturing has a nice cabinet smoker that a lot of restaurants use. When I worked at Harrah's Entertainment one of the restaurants that served Q used it. The chef said he loved it.

http://www.jrmanufacturing.com/littl...mokehouse.html

GrillsGoneWild · 02-18-2014, 02:24 PM

The J&R looks like what the Oyler is and I guess they are UL listed and NSF approved. I just didn't think that a backwoods would fall into that category. Not saying it isn't right, just hadn't ever thought about it.

DJ_Golden_Child · 02-18-2014, 03:15 PM

I bought a B.A.S from Humphrey's Smokers and it is used in a small BBQ restaurant here in Germany.

landarc · 02-18-2014, 03:25 PM

A Backwoods is a great smoker, but, it surely isn't a commercial tool, nor is it the equal of the products from J&R. Oylers rock, but, in every way, you can see they are built for professional kitchen use.

abangs · 02-28-2014, 08:39 PM

Several around Georgia. Sold three to a high end restaurant group in Atlanta about 10 months ago. Followed up with them last month. They love them and run them daily. You just have to option them right. There is a 100 seat place close to Macon Ga that has been running a piglet for about 5 yrs.

Pitmaster T · 02-28-2014, 08:55 PM

Quote:

Originally Posted by GrillsGoneWild

The J&R looks like what the Oyler is and I guess they are UL listed and NSF approved. I just didn't think that a backwoods would fall into that category. Not saying it isn't right, just hadn't ever thought about it.

JR is an OYLer

Hey Bama I forgot about that cabinet cooker they make.

02-17-2014, 03:59 PM	#1
GrillsGoneWild is one Smokin' Farker Join Date: 08-30-10 Location: Rockwall, TX	Cabinet style smoker for your restaurant? I've seen a lot of different types of smokers while eating at BBQ restaurants but just saw a local one using a backwoods. I guess I had always thought you couldn't have a "live fire" inside an establishment. Anyways, anyone else using something like a backwoods or assassin?

02-17-2014, 04:17 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	You can totally have a live fire in an restaurant. All those wood fired ovens, grills and many BBQ places are using live fire. Just gotta be smart about the design and meet the codes. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

02-17-2014, 04:49 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Must be a small bbq joint. Even the biggest BW isint going to hold much product. I know of a guy who had 2 assasins in a restaurant and burned them out in 8 months. Not made for that kind of usage. __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

02-18-2014, 09:36 AM	#5
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny	no live fire in a restaurant? that's like saying no stoves, fryers, char broilers, etc! To use inside they need to be UL listed and NSF approved. Check out ole hickory, cookshack, etc.. I just purchased a pair of FEC-120s for our bbq restaurant. __________________ L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel

02-18-2014, 09:41 AM	#6
Bamabuzzard is One Chatty Farker Join Date: 05-09-07 Location: Shreveport, LA	J&R Manufacturing has a nice cabinet smoker that a lot of restaurants use. When I worked at Harrah's Entertainment one of the restaurants that served Q used it. The chef said he loved it. http://www.jrmanufacturing.com/littl...mokehouse.html __________________ Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling

02-17-2014, 07:28 PM	#4
GrillsGoneWild is one Smokin' Farker Join Date: 08-30-10 Location: Rockwall, TX	I was wondering how long that backwoods will hold up with a daily fire in it.

02-18-2014, 02:24 PM	#7
GrillsGoneWild is one Smokin' Farker Join Date: 08-30-10 Location: Rockwall, TX	The J&R looks like what the Oyler is and I guess they are UL listed and NSF approved. I just didn't think that a backwoods would fall into that category. Not saying it isn't right, just hadn't ever thought about it.

02-18-2014, 03:15 PM	#8
DJ_Golden_Child Is lookin for wood to cook with. Join Date: 06-09-12 Location: K-town, Germany	I bought a B.A.S from Humphrey's Smokers and it is used in a small BBQ restaurant here in Germany.

02-18-2014, 03:25 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	A Backwoods is a great smoker, but, it surely isn't a commercial tool, nor is it the equal of the products from J&R. Oylers rock, but, in every way, you can see they are built for professional kitchen use. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

02-28-2014, 08:39 PM	#10
abangs is one Smokin' Farker Join Date: 08-26-10 Location: Gainesville, GA	Several around Georgia. Sold three to a high end restaurant group in Atlanta about 10 months ago. Followed up with them last month. They love them and run them daily. You just have to option them right. There is a 100 seat place close to Macon Ga that has been running a piglet for about 5 yrs.