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Visited Klose and Gator Mfg offices today

  • Thread starter Thread starter egkor
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egkor

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I was layed off from HP (Houston) a few weeks ago. I have worked for the last 9 years with the Compaq ProLiant servers. The upside is, I have time to BBQ!

I'm considering going into business for myself cooking and selling BBQ. I started liking the idea of a trailer concession type business. But the more I think about it, the more I like the idea of a fixed location (restaurant).

I'm looking for a high quality pit that can cook a lot of food, yet not need constant babysitting for temp control. Since I'm in Houston already, I decided to finally go take a look at Klose pits. And I went to see a newer Klose competitor, Gator (as in tail-gator). Klose and Gator are both 1/4 inch steel cookers that can hold temps with minimum babysitting.

Klose: After years of reading about them on the web, and all the awards won, and all the user accolades heaped upon them, I was awestruck to walk on their grounds and see and touch actual Klose cookers. Unfortunatley, there was no one there that could talk to me about using their cookers in a indoor commercial situation. Everything I saw there was for outdoor use. My question was, are their cookers suitable for what I want to do? I wish there was more opportunity to speak with someone there. To talk to Dave Klose would have been a religious experience. :-) Granted I could have called and scheduled an appointment, but didn't.

Gator: After the wow-factor of Klose wore off, I went about 20 minutes up the road to Gator Pits. I spoke to the owner/president, Richey Robin. He took the time to show me their products and explain why he engineers his pits the way he does. And he was very enthusiastic about his work and his products, I really like that. I could see myself with one of his pits. He holds himself answerable to his customers for his claims, and evidently he delivers.

It appears I would have to locate either Klose or Gator unit outside of a fixed location restaurant. Otherwise there would need to be firewalls and whatever to conform to codes. Not sure about code at this point. Locating the cooker outside is actually nice because I could also trailer the cooker to wherever. But I'd have to pull the wheels off to keep it from being stolen.

If I bought a cooker from a Houston manufacturer, I would save shipping/transportation expenses, compared to Lang, Southern Yankee, etc.

That's my summary of each visit. Pretty good day today!

-egkor
 
Before you invest that kind of $$$, I strongly urge you to contact the Texas Commission on Environmental Quality and see what you need to do in terms of permits. No joking. I used to deal with that agency. They can be real assholes; especially given Houston's "non-attainment" status. http://www.tceq.state.tx.us/index.html

Mark (STL)
 
Hi Gary and Mark

Gary,

I took a look at the Southern Pride web site. I do like the "no babysitting" promise of their cookers. So far this makes the most sense for me for a fixed location (or even "portable") restaurant.

Mark,

I was unaware of this as I'm taking first baby steps at this point. I would locate the business in Harris County, but outside the Houston City limits. I'll look into what you are pointing out.


Thanks very much, I appreciate the help!

-egkor (Gary K)
 
egkor, you want to talk to Dave Klose, let me know. He's a friend....I can hook you up, of get a conference call going.
 
Conference me in, and I can play the part of the obnoxious drunk in the back of the bar
 
Conference me in, and I can play the part of the obnoxious drunk in the back of the bar
Maybe we should have 2 obnoxious drunks in the back of the bar, arguing about something stupid, like which oleson twin is hotter than the other. I'll work on a script. LOL
 
Fark the script.

David Brinkley or Peter Jennings. Whic is better. Lets discuss.

Paula Zahn or Deborah Norville. Which ones easier. Lets discuss.

Wife on top, girlfriend on bottom. Preferences? Lets discuss.

Favorite Priceless commercial. LEts discuss.

POOPIE yourself mod, or piss yourself mod, which ones best? Debate?
 
Thanks everybody!

Phil, if and when it comes to serious business time, I'd like to talk with DK.

I would think I can just call the Klose Co. and make an appointment.

Thanks for your offer to help.

-egkor (Gary K)
 
I was at a KC masterpiece restaurant once and was able to check out their cooker. It has the firebox outside ande the rest of the unit inside. I think that would be the best type to have.
 
Man, these are all too small for a good commercial operation. I will go to a couple of local joints and get some pictures that will give you some ideas. You will also probably need to fence in your cooking area to make sure things don't walk off. The wood is particularly vulnerable to pilferage. The local guys usually get a daily shipment of meat and cook it all starting very early. When it is all gone then they shut the door and hang the closed sign. One joint is only open four days a week. These guys use outside cookers and tomorrow I will try to get around and get some pictures of their shops.
 
Wayne,

I live in the Wichita area and will be curious to see which area Q shops you think are good.

Steve
 
The JR Oyler is the way to go.. they require a little more babysitting than the SP ond the Ole Hickory..but... you can't cheat... all the cooking is done with wood... there will be a temptation with and electric or gas assisted unit to use the assist more and the wood less..especially if you let someone else tend the pit... the Oyler uses electric only to rotate the shelves

Just my $.02

Ray
 
Have you eaten at Jet BBQ there in Doodah? (Wichita) I remember it as a name place there but haven't eaten there since I learned to tell the difference between good Q and anyQ.

Chris...who eats with his fingers over the sink.
 
None of them are as good as my backyard but most are more than pleasing. I eat a lot of lunches at Hog Wild (its close), from home I will usually go to Millers on 13th, 2 Brothers also will draw me in once in a while, R&S turned into a smoke (tobakee) shop, JET was good but they moved around so much I lost track of their location, and if I pick it up on the way home I usually go to Pig-In-Pig-Out. I think that Millers and Pig-In-Pig-Out are a cut above the rest. By the way most of them cook their ribs with the membrane on. I also did not get out this weekend so I didn't get any pictures to post. Worked at my daughters house most of the time. I will still try to post some Wichita places.
 
Wayne,
Now that I know how to Q, I agree that the best Q is my (or your own) Q. But when I need a quick Q fix, I go to Julius Rib Cage or Two Brothers. I never was a fan of Jet.

Steve
 
The Julius that was up on 13th (near Millers) saw a lot of our business till they closed that location. Mow Julius is kind of like JET to me. I actually thought they had closed all together or I would have mentioned them before. I also have eaten lunch at the Rib Crib in Derby. The food is OK but it is kind of a Yuppie BBQ place. I prefer places that have a great big ole smoker out back that starts smellin' goo at 4 o'clock in the moning.
 
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