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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Old 10-28-2013, 12:16 PM   #1
Ahannif
Is lookin for wood to cook with.
 
Join Date: 06-17-13
Location: Hiwassee VA
Default Smoker Decision

In another thread I've been writing about the restaurant process but today I need some help. We have a choice between an ole hickory EL with a cook and hold feature and a JR Manufacturing Smoke-Master. Does anyone have any experience with either of these and which one is going to be easier to use in a restaurant setting. Both are used and are about the same price. Any and all advice is welcome! We are trying to make a decision quickly before they are gone.
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Old 10-28-2013, 01:38 PM   #2
bizznessman
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My personal opinion, I would go with the Ole Hickory EL. The cook and hold feature is the selling point for me.
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Old 10-28-2013, 02:20 PM   #3
toys4dlr
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The OH is a good machine, but I like a Cvap for holding. So, the cook and hold feature is a non issue. Same cost??
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Old 10-28-2013, 02:55 PM   #4
Ahannif
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Yeah they're both going to be within a couple hundred dollars of each other.
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Old 10-29-2013, 06:36 AM   #5
Bbq Bubba
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If their the same price go Oyler all day long.

One cooks with wood while one flavors with wood. ;)
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Old 10-29-2013, 06:00 PM   #6
Scottydont81
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The restaurant I work at uses the J&R Smokemaster. They never use the heating element, logs only. It is indoors under a hood system, puts out great smoke flavor.
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