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| 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. |
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07-12-2010, 08:40 PM
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#1 |
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Full Fledged Farker
Join Date: 01-14-10
Location: South Louisiana
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commercial smokers ....??
What kinds/brands of cookers are used in the restaurant business ? I know the vast majority of BBQ joints use electric type , and in some area wood burning pits are forbidden by local food reg's...
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Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ... |
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07-12-2010, 08:47 PM
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#2 |
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Full Fledged Farker
  
Join Date: 03-26-08
Location: Houston, TX
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Southern Pride, Ole Hickory, Cookshack are the first ones that come to mind.
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Big Green Egg: Large Spicewine: Medium w/Diamond Bling Twitter: http://www.twitter.com/psedillo: @psedillo |
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07-12-2010, 09:37 PM
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#3 |
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is One Chatty Farker
Join Date: 03-07-05
Location: what was the 2nd largest banking city in the US
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07-12-2010, 10:17 PM
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#4 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Yup! What Richard said!
I'll be firing up an all wood fired Oyler next week! 
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Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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07-12-2010, 10:19 PM
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#5 |
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Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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I was going to start a thread like this but my question is this:
Do the electric smokers in Q joints such as cookshacks and the other mentioned above, do they produce TBS? I have noticed a HUGE taste difference between food smoked on a cookshak vs an offset or any charcoal based cooker such as wsm and yadda yadda yadda. Does the pyler use a gas flame to keep the pit going?
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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07-12-2010, 10:36 PM
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#6 |
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Full Fledged Farker
Join Date: 01-14-10
Location: South Louisiana
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Man... There is a pretty good difference in the quality of the BBQ between a offset smoker and a cookshack type..(I own a Cookshack)... But when I go for BBQ everything taste's ...Electric.... As far as "TBS" do not know definition...
__________________
Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ... |
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07-12-2010, 10:38 PM
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#7 | |
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Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
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Quote:
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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07-12-2010, 10:43 PM
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#8 |
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Full Fledged Farker
Join Date: 01-14-10
Location: South Louisiana
Downloads: 0
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LOL...TBS....Yep I know about the the smoke.... LOL...Thanks for the definition of the acronym...
__________________
Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ... |
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07-12-2010, 10:50 PM
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#9 | |
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Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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07-12-2010, 11:11 PM
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#10 | |
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somebody shut me the fark up.
 
Join Date: 06-28-09
Location: Lynnwood, WA
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Quote:
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Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids |
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07-13-2010, 12:06 AM
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#11 |
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is One Chatty Farker
Join Date: 08-08-07
Location: Cartersville, GA
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Maybe your area is different, but in these parts the strong majority of dedicated BBQ restaurants use Southern Pride and Ole Hickory hybrid production cookers that use gas for heat and logs for smoke. Cookers that use electric power for heat are usually found only in franchise operations or places where BBQ is not their primary focus.
The exceptions are the legacy joints that have hand-built pits that have been grandfathered by the Health Department. Hybrids come in stainless with an NSF stamp that keeps the HD police happy. |
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