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small smoker for non BBQ restaurant
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CJATE
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PostPosted: Fri Jan 28 11 11:05 pm    Post subject: small smoker for non BBQ restaurant Reply with quote

I'm opening a large Americana type eatery, we are going to focus on steaks and chicken fried and salads, but want to have some smoke'ed "stuff"

Sysco pointed me to the cookshack, and i like it for its size, efficiency and ability to run off wood chunks, not chips or pelts (i've never cared for either)
the cookshack is very proud of their unit, and rightfully so... but I'm hoping for a more economical choice.

I'll not be the one running it and it will not be our primary tool in the kitchen, so I need one that is electric or gas and will stay hot after to woods gone, I need one that the wood will last several hrs to lay the smoke on for the first 1/2 of a long cook. I need we can walk away from and let her cook. I need one about the size of the smaller smokeshack(S) (~24"x24" foot print)
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CJATE
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PostPosted: Fri Jan 28 11 11:12 pm    Post subject: Reply with quote

i'[d be happy to build one, but i'm not sure how to work / where i can get the "brain" to get it hot and keep it at set temp for x hrs.

in fact, I'd love to build one, if i can buy the electronics somewhere.
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smokelahoma
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PostPosted: Sat Jan 29 11 1:04 am    Post subject: Reply with quote

I would recommend the cookshacks to anyone, you might look for a used model to keep the price down.

A similar cooker is the smokin Tex, they seem to be a little cheaper.
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ecocks
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PostPosted: Sat Jan 29 11 2:32 am    Post subject: Reply with quote

No experience with Cookshacks but I like the CTO from OHP. It's got the footprint slightly larger than a drive-up mailbox. Maybe slightly too large for you bu plenty of capacity for menu and catering support.
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CJATE
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PostPosted: Sat Jan 29 11 3:55 am    Post subject: Reply with quote

ecocks wrote:
No experience with Cookshacks but I like the CTO from OHP. It's got the footprint slightly larger than a drive-up mailbox. Maybe slightly too large for you bu plenty of capacity for menu and catering support.


i did not know about this unit, this got my attention.
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smokelahoma
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PostPosted: Sat Jan 29 11 5:00 am    Post subject: Reply with quote

ecocks wrote:
No experience with Cookshacks but I like the CTO from OHP. It's got the footprint slightly larger than a drive-up mailbox. Maybe slightly too large for you bu plenty of capacity for menu and catering support.



Aren't those pricey?
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CJATE
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PostPosted: Sat Jan 29 11 6:05 am    Post subject: Reply with quote

smokelahoma wrote:
ecocks wrote:
No experience with Cookshacks but I like the CTO from OHP. It's got the footprint slightly larger than a drive-up mailbox. Maybe slightly too large for you bu plenty of capacity for menu and catering support.



Aren't those pricey?


less then the cookshack

i'm hoping to line up 3 places in Dallas or Austin, each running a different brand,,, and go see what they think.
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Get Your Rub On BBQ
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PostPosted: Sat Jan 29 11 6:38 am    Post subject: Reply with quote

You may want to look at the Southern Pride SC 200 or the DH 65. Both have a nice capacity with a smaller foot print.
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smokelahoma
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PostPosted: Sat Jan 29 11 8:00 am    Post subject: Reply with quote

CJATE wrote:
smokelahoma wrote:
ecocks wrote:
No experience with Cookshacks but I like the CTO from OHP. It's got the footprint slightly larger than a drive-up mailbox. Maybe slightly too large for you bu plenty of capacity for menu and catering support.



Aren't those pricey?


less then the cookshack

i'm hoping to line up 3 places in Dallas or Austin, each running a different brand,,, and go see what they think.


really?

no offence to cookshack but i would choose the cto if i had a restaurant.
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ecocks
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PostPosted: Sat Jan 29 11 9:15 am    Post subject: Reply with quote

smokelahoma wrote:
CJATE wrote:
smokelahoma wrote:
ecocks wrote:
No experience with Cookshacks but I like the CTO from OHP. It's got the footprint slightly larger than a drive-up mailbox. Maybe slightly too large for you bu plenty of capacity for menu and catering support.



Aren't those pricey?


less then the cookshack

i'm hoping to line up 3 places in Dallas or Austin, each running a different brand,,, and go see what they think.


really?

no offence to cookshack but i would choose the cto if i had a restaurant.


I looked at some pictures of the Cookshack online, that's my thought too. You described your place as "large" so the OHP seems to be a higher capacity, better quality unit which can be used for restaurant production levels. Just my opinion though.
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smokelahoma
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PostPosted: Sat Jan 29 11 11:23 am    Post subject: Reply with quote

How much does the cto cost?
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Jeff Hughes
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PostPosted: Sat Jan 29 11 12:45 pm    Post subject: Reply with quote

A CTO is 4500.00+/-

Cookshack is probably the best product for the OP's use. They are in heavy use commercially all across the country. They are simple to use and will do everything he needs.

The CTO will require more expensive venting and gas. It also sounds like it's more smoker than he needs.

They are of equal quality.
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ecocks
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PostPosted: Sat Jan 29 11 2:20 pm    Post subject: Reply with quote

smokelahoma wrote:
How much does the cto cost?


The last quote I got was $4300 + freight.
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daddywoofdawg
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PostPosted: Sat Jan 29 11 3:47 pm    Post subject: Reply with quote

Why not a stumps or fat-boy?load the charcoal and let it go for up to 18 hrs.they start at a grand and go up from there.
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tonyg
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PostPosted: Sat Jan 29 11 8:39 pm    Post subject: Reply with quote

daddywoofdawg wrote:
Why not a stumps or fat-boy?load the charcoal and let it go for up to 18 hrs.they start at a grand and go up from there.

because that would more than likely require fire supression???
adds 10k to the price?
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Jeff Hughes
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PostPosted: Sat Jan 29 11 9:49 pm    Post subject: Reply with quote

daddywoofdawg wrote:
Why not a stumps or fat-boy?


Not NSF approved, and as mentioned above, fire suppression and venting requirements...

Really, the Cookshack is perfect, the guy clearly states he's not a BBQ joint, and just wants a few smoked offerings...
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smokelahoma
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PostPosted: Sat Jan 29 11 10:22 pm    Post subject: Reply with quote

Jeff Hughes wrote:
daddywoofdawg wrote:
Why not a stumps or fat-boy?


Not NSF approved, and as mentioned above, fire suppression and venting requirements...

Really, the Cookshack is perfect, the guy clearly states he's not a BBQ joint, and just wants a few smoked offerings...


Yeah you can get a cookshack for 4300 or less depending on size, and it is simple to use and venting solutions are available for a good price also.

The sm160 is about 3800 bucks and should be all you need.
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Herman
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PostPosted: Sun Jan 30 11 6:42 am    Post subject: Reply with quote

CJ

I have a SP 200 c that does a great job because I am in an area that does not want a smokering on their q. Current price is around 5500 so when I needed additional cooking space I went with a Smoking Tex commercial unit that holds about three fourths the amount of meat as the SP but the cost new was around 2700 Both units do a great job but there are differences such as the maximum temp on the smokin tex is 250 rather than the 325 on the SP.

But starting out with trying to keep outlay at its lowest I have no problem in recommending the Smoking tex 1500cxld for around 2700 to smoke bbq or brisket or the 1500c for around 2200

Herman
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ckone
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PostPosted: Sun Jan 30 11 12:07 pm    Post subject: Reply with quote

Southern Pride SC 200 meets your footprint pretty well. It is electric, and you can just put it under a normal vent hood. It has a nice temp range and plenty of space inside. I have one at work that we do cheese, chicken and briskets in. Like you not really a bbq place, use the meats for enchiladas and tacos. You can defiantly walk away from one and not worry. Wood chunks will give you a few hours on one load for sure.

Are you considering new or used? While we have used the SP with acceptable results, I prefer using all wood and put in a homemade upright smoker. (actually outside in a dedicated screened in shed) So I might have one for sale.

That I have seen so far, you do not need a NSF rated smoker in central TX.
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Pit Boss
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PostPosted: Mon Jan 31 11 1:46 am    Post subject: Reply with quote

You might look into the Ole Hickory Pits "Ultra Que"...the CTO's little brother.

My CTO would use a whopping $3-$5 in gas a day. Huge investment, huh?

My CTO was $4,700 delivered.

For shear money savings, a small Cookshack would probably suit the OP.
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