ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-02-2013, 03:09 PM   #1
DJ_Golden_Child
Is lookin for wood to cook with.
 
DJ_Golden_Child's Avatar
 
Join Date: 06-09-12
Location: K-town, Germany
Downloads: 0
Uploads: 0
Default Which cooker to build ?

Im planning on opening a small BBQ restaurant. I'm torn between buying a large stick burner like a Lang 108, or building a Pit out of bricks. The pit would be cheaper, but I have limited space, and it can't be super long. Total space that I have is about 15' of length and width is around 8'. What do you guys recommend for a starting out restaurant. Most info on the net I find say,"go as big as you can". I appreciate all advise you guys can spare.
DJ_Golden_Child is offline   Reply With Quote


Unread 04-02-2013, 03:23 PM   #2
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Downloads: 0
Uploads: 0
Default

what would be your ideal source for heat? if wood is plentiful and easy to get i would go with a lang.. if not.. i would seriously consider the brick pit.. because it is more partial to cooking with charcoal..
DownHomeQue is offline   Reply With Quote


Unread 04-02-2013, 04:25 PM   #3
DJ_Golden_Child
Is lookin for wood to cook with.
 
DJ_Golden_Child's Avatar
 
Join Date: 06-09-12
Location: K-town, Germany
Downloads: 0
Uploads: 0
Default

I plan on using both.I figure the brick pit will retain heat better and use less wood/charcoal, to get through cooks. What benefits would the Lang offer over using a brick setup?
DJ_Golden_Child is offline   Reply With Quote


Unread 04-02-2013, 04:32 PM   #4
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Downloads: 0
Uploads: 0
Default

The lang will require about a log per hour.. it would have a higher capacity and be mobile.. because you would be able to put food on the top and bottom rack. and you can cook onsite somewhere else if you plan on doing any catering...
DownHomeQue is offline   Reply With Quote


Unread 04-02-2013, 04:33 PM   #5
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Downloads: 0
Uploads: 0
Default

you can cook all day with about 20 or so logs.. idk how much fuel a brick smoker would require...
DownHomeQue is offline   Reply With Quote


Unread 04-02-2013, 05:00 PM   #6
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

Never done anything restaurant size, but let me just throw this out there: why not a brick pit reverse flow? Assuming you have 15 ft of room you could fit a 4'x8' cooking pit, with a big 3'-4' firebox at one end. A heavy steel plate structure bottom set a couple feet off the floor could serve as a diffuser plate and then from 2ft vertical to 5ft vertical across the 4'x8' pit would give you 3-4 monster cooking grates and I'm just guessing a variety of temp zones. Add a few strategically sized doors and an chimney in the reverse flow configuration and I'm guessing you would have a killer pit.

OK, with a new restaurant at stake it's probably not time to experiment, so you should probably consider a big arse reverse flow. But now that you have us thinking I'm curious what the brothers think of this concept - downsized and it could be one sweet component of an outdoor kitchen.

PS: best of luck with the restaurant, you gonna be in Germany or elsewhere?
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is offline   Reply With Quote


Unread 04-02-2013, 05:35 PM   #7
DJ_Golden_Child
Is lookin for wood to cook with.
 
DJ_Golden_Child's Avatar
 
Join Date: 06-09-12
Location: K-town, Germany
Downloads: 0
Uploads: 0
Default

I will be doing this in Germany. The brick pit reverse flow sounds like a great idea. The 8' x 4' will use close to the same amount of logs as a steel unit if not more. The advantages should be cheaper end cost and better heat retention.
DJ_Golden_Child is offline   Reply With Quote


Unread 04-02-2013, 07:35 PM   #8
dwfisk
Babbling Farker

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

OK, so now I'm subscribing to the thread to keep track of comments, critiques or suggestions. Talked to my son, he agrees the concept has legs. Couple of points, if you really consider this, the steel diffuser plate should have a slight up-hill slope from the firebox to the vent end. I'm assuming in a restaurant setting it will be pretty much a 24-7 fire so make provision for an ash pan to dump ash while its running. I just used 4'x8' as an example, think about what you really need.

Quote:
Originally Posted by DJ_Golden_Child View Post
I will be doing this in Germany. The brick pit reverse flow sounds like a great idea. The 8' x 4' will use close to the same amount of logs as a steel unit if not more. The advantages should be cheaper end cost and better heat retention.
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:55 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts