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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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Unread 07-12-2010, 08:40 PM   #1
T-Man
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Default 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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Unread 07-12-2010, 08:47 PM   #2
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Southern Pride, Ole Hickory, Cookshack are the first ones that come to mind.
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Unread 07-12-2010, 09:37 PM   #3
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http://www.jrmanufacturing.com/
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Unread 07-12-2010, 10:17 PM   #4
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Yup! What Richard said!

I'll be firing up an all wood fired Oyler next week!
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Unread 07-12-2010, 10:19 PM   #5
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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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Unread 07-12-2010, 10:36 PM   #6
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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...
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Unread 07-12-2010, 10:38 PM   #7
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Quote:
Originally Posted by T-Man View Post
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...
TBS = Thins Blue Smoke. The smoke we all try to achieve with our smokers.
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Unread 07-12-2010, 10:43 PM   #8
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LOL...TBS....Yep I know about the the smoke.... LOL...Thanks for the definition of the acronym...
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Unread 07-12-2010, 10:50 PM   #9
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Quote:
Originally Posted by T-Man View Post
LOL...TBS....Yep I know about the the smoke.... LOL...Thanks for the definition of the acronym...
lol, no prob. it's a bit*h when i cant remember what 3 letter code i wanna use. haha
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Unread 07-12-2010, 11:11 PM   #10
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Quote:
Originally Posted by Jester View Post
Southern Pride, Ole Hickory, Cookshack are the first ones that come to mind.
Word.
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Unread 07-13-2010, 12:06 AM   #11
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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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