Trying to decide on a smoker.

bjbbq · Newbie Joined: 06 Sep 2013 Posts: 80

Hi,
I am opening a BBQ joint in the spring and am in the process of buying equipment. It will be small operation to start. I need to have an indoor smoker and have been leaning toward a Cookshack electric smoker. My only experience is with my old off set smoker, so I am wanting to know if I will be able to make amazing brisket and ribs on an electric smoker? Can they really stack up to a classic style smoker?
Thanks
BJ

Louie · Posted: Sep 10 2013 Post subject:

I use a Cookshack every day in our operation, while it's not quite as "deep and rich" in terms of smoke as our stickburner, it still does an excellent job without the stickburner issues...like sleep.... Very Happy

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bjbbq · Newbie Joined: 06 Sep 2013 Posts: 80

Yeah, I like the idea of the digital controls and also the ability to use it indoors under the hood. As long as I can get great smoked meat from it(especially brisket) then I would be in the market for something along these lines.
Are there any other brands out there that I should consider as well? Also, should I consider a stickburner for indoors under a hood?

Thanks

thsmoker · BBQ Fan Joined: 05 Nov 2008 Posts: 322 Location: NC

A local BBQ place uses a CS for brisket and it turns out pretty good. Have a residential version that works great. Could call CS and ask if there is someone close enough to you to check it out.

bjbbq · Newbie Joined: 06 Sep 2013 Posts: 80

That is a great idea. Nothing beats a good old fashioned taste test.

camdentom · Posted: Sep 11 2013 Post subject:

I opened my restaurant with a cookshack 260. It is convenient and easy to use but I was not happy with the product it turned out. The smoke from smoldering wood as opposed to burning wood has a different flavor, kinda bitter. Also, the product doesn't look nearly as appetizing. It get a bit of a black film. Anyway, I bought an Ole Hickory that I am thrilled with. Easy to use and puts out an awesome product. I just use the CS as a food warmer. A very expensive food warmer.

bjbbq · Newbie Joined: 06 Sep 2013 Posts: 80

Ok, I will add the Ole Hickory to my list of smokers to look at. As it turns out, I talked to the HD the other day and was told that I can't have an outdoor smoker. I asked about the indoor smoker that is wood fired and was told that if the fire box is loaded from the outside then it is OK. I can't wait to see what contradictions the FD has to this idea. As I see it, my options for a true wood smoker are pretty small and not sure what to look for now.
I will keep trying to get more info going forward. I am determined to find a way to produce the best BBQ possible.

bjbbq · Newbie Joined: 06 Sep 2013 Posts: 80

Also, HD says the smoker must be NSF approved.

bjbbq · Newbie Joined: 06 Sep 2013 Posts: 80

I have my eye on a few different smokers right now and just found this one that is made about an hour from where I live.
http://www.prosmokernroaster.com/index.php?page=model-fb-150

Has similar specs to the CS fec120, but a lot cheaper. Anyone have experience with cost to run difference between an electric vs. pellet smoker. Obviously a pellet smoker makes better BBQ, but at what cost?

Thanks

MikeJack · Newbie Joined: 11 Jul 2012 Posts: 42

Ol Hickory Pits CTO... Could not be happier with mine. I run it almost like a stick burner with a gas starter. I have the cook and hold option for overnight cooks.

Capt Jack · Joined: 13 Sep 2013 Posts: 21 Location: Southport NC

bjbbq · Newbie Joined: 06 Sep 2013 Posts: 80

I spoke with a rep today and I think I will take a ride over to see the unit in the next couple weeks. This company has been making smokers since 1977 so they must know what they are doing. Most of what they make are for big businesses, so this is their smallest smoker I think.

Harry Nutczak · Posted: Sep 13 2013 Post subject:

Mr Tony's BBQ · Posted: Sep 13 2013 Post subject:

I was told by a state inspector [Wi] that if one had a grill [ even gas ] inside, one could be used outside [ gas, charcoal etc,] this too applied to a smoker! It pertained more to your procedures on the inside unit than anything else......but I have been TOLD a lot of things!! Confused

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bjbbq · Newbie Joined: 06 Sep 2013 Posts: 80

Thanks for the insight guys. I will get more info as I move forward on this. I just looked at a property today that has a full kitchen as well as a walk-in cooler in the basement. The hood in the kitchen is huge( maybe 15ft wide and 4-5 ft deep) and has an up dated inspected fire suppression system. There is room for a pretty good size smoker, so I would need to just be sure the HD OK's the smoker before my purchase.

An outdoor pit at this location would not work due to logistics etc... so I am focusing my search right now on pellet or stick burning smokers for indoor applications.

I will start a new thread on my BBQ restaurant venture and I hope to get advice from others that are living the dream:)

Thanks

Harry Nutczak · Posted: Sep 14 2013 Post subject:

qfanatic01 · Posted: Sep 14 2013 Post subject:

Southern Pride and probably Old Hickory can go through a wall with the fire box outside and food doors opening inside. The beauty is bugs in the wood and heat in the summer are outside. Smoke extractor means no hood or make up air expenses inside. They are insulated so they cook the same at 20 below or 100 above and they are NSF. They can be digitally controlled with gas assist or use just wood and you keep an eye on it for the full stick burner effect with auto light. Chip and pellet burners will NEVER give you the results you will get with any version of a stick burner. You have time and there are plenty of used units to be had at a fraction of the cost of new. There are plenty of folks with money and visions of grandeur who have failed. Make good use of their misfortune and don't make the same mistakes.
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Bbq Bubba · Posted: Sep 15 2013 Post subject:

bjbbq · Newbie Joined: 06 Sep 2013 Posts: 80

Thanks for the input on the smoker. I will have to see what I can find in the wood fired smokers. I will have to see if I can use them in Wisconsin and find one in my budget.

The HD person told me to look at the food service code on line, so I will do some reading. I have a hard time believing that I can't use a stick burner in a restaurant.