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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 02-11-2014, 07:56 AM   #1
Jeff Therrell
Knows what a fatty is.
 
Join Date: 06-27-09
Location: Hickory NC
Default Anybody use Ole Hickory CTO in restaurant?

We have leased a new restaurant and don't really have a space to put a smoker thru the wall or outside. We are looking at the 2 CTOs because we also don't have a door wider than 36"s. Will this be enough smoker to handle a 125 seat restaurant in a very busy city?
Thanks, Jeff
Pecan Pit BBQ and Cajun Cafe
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Old 02-11-2014, 08:10 AM   #2
SigSauerNY
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Join Date: 01-05-14
Location: Long Island
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They are workhorses and have some room. I am not familiar withquantities in them but I do know a local bar that runs two cto's and offers ribs, sliced brisket, pulled pork and no complaints however their main business is beers and if your is bbq it might take some getting used to to juggle quantities and may run thin at times.

Also Margaret at ole hickory is very knowledgeable regarding capacity and requirements have you tried talking with her?
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Old 02-11-2014, 08:29 AM   #3
cpw
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Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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I saw that they just came out with a Double wide CTO, 40 sf of cooking space. Might be worth looking into.
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Old 02-11-2014, 10:29 AM   #4
Bbq Bubba
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Join Date: 05-03-07
Location: New Baltimore, Mi.
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You going to be open for lunch and dinner?

Not even close. Think about looking at the double model.
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Old 02-11-2014, 01:13 PM   #5
Jeff Therrell
Knows what a fatty is.
 
Join Date: 06-27-09
Location: Hickory NC
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We were going to get 2 of the small ones but then we seen the double. They just got the double on their website today and I've already talked with them today. $9700 for the double is not a bad price.
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