OkiSmoke
MemberGot rid of the matchlight.
- Joined
- Jun 7, 2017
- Location
- Okinawa, Japan
Hey there!
Looking to start a BBQ business here in Okinawa Japan at the beginning of next year, 1/2018. The location is set however there are a number of factors to consider in terms of choosing the right smoker for my business.
The location of the restaurant/bar is less than 100m away from the ocean so needless to say salt is in the air constantly. The smell of an outdoor smoker would travel far and attract many customers however I am concerned about rust prevention. This has led me to look at an indoor smoker(s).
-Ole Hickory Pits CTO & CTO DW
-Southern Pride SPK-500 & SP-700
The Ole Hickory is a more cost effective route and with the shipping costs to consider I have been leaning that way. However the Southern Pride has the rotisserie and incorporated basting abilities. They both have similar max quantities but I need advice on the finer aspects of the smokers. I also like that they can all be maintained without constant supervision.
The restaurant in which we will be changing to a BBQ joint does about $700k a year currently with an average around $60k a month, this is total sales excluding cost ect... Currently only a night time operation with breakfast/lunch available on weekends only. I look to change that in the future offering a lunch service daily as well as a dinner service.
There is a large customer base in the immediate area consisting of many americans and local okinawans, also foot traffic is prevalent all day considering the weather. There are also only 1 or 2 other BBQ restaurants currently on island none of which make quality BBQ.
My biggest questions revolve around which smoker is best for the establishment and the amount of customer traffic. Indoor or Outdoor.
I appreciate any comments, concerns, and advice that can be given. I am new to this website but have been using it as a resource for ages. Thank You!
Looking to start a BBQ business here in Okinawa Japan at the beginning of next year, 1/2018. The location is set however there are a number of factors to consider in terms of choosing the right smoker for my business.
The location of the restaurant/bar is less than 100m away from the ocean so needless to say salt is in the air constantly. The smell of an outdoor smoker would travel far and attract many customers however I am concerned about rust prevention. This has led me to look at an indoor smoker(s).
-Ole Hickory Pits CTO & CTO DW
-Southern Pride SPK-500 & SP-700
The Ole Hickory is a more cost effective route and with the shipping costs to consider I have been leaning that way. However the Southern Pride has the rotisserie and incorporated basting abilities. They both have similar max quantities but I need advice on the finer aspects of the smokers. I also like that they can all be maintained without constant supervision.
The restaurant in which we will be changing to a BBQ joint does about $700k a year currently with an average around $60k a month, this is total sales excluding cost ect... Currently only a night time operation with breakfast/lunch available on weekends only. I look to change that in the future offering a lunch service daily as well as a dinner service.
There is a large customer base in the immediate area consisting of many americans and local okinawans, also foot traffic is prevalent all day considering the weather. There are also only 1 or 2 other BBQ restaurants currently on island none of which make quality BBQ.
My biggest questions revolve around which smoker is best for the establishment and the amount of customer traffic. Indoor or Outdoor.
I appreciate any comments, concerns, and advice that can be given. I am new to this website but have been using it as a resource for ages. Thank You!