Let's Talk Ole Hickory CTO Again

[berger]

I'm just about to pull the trigger on one of these for a new restaurant I am opening up. I have been hesitant since I am not sure if it is going to be big enough or if I'll grow out of it fast. I only have 40 some seats in the place and I'm not expecting to be off the hook busy when we first open (and money IS an object), but I'd hate to outgrow it before I even get started. I am figuring of running 8-10 butts and 2 or 3 brisket a night. Think I can do that on one of these?

I am also looking around for a steady supply for wood and was wondering if the CTO is using a normal size split or more of a smaller chunk.

Anyone have any input? Or any other feedback on these smokers in general... I have been tempted to order two or get the CTO-DW, but if I don't need to from the get go, it'd be nice to show some money coming in before spending even more.

[missionsusmc]

According to Ole Hickory's website, the regular CTO firebox will hold 3-1# blocks of wood (approx 1/4 the size of a regular fireplace log) and last up to 8 hrs of cooking. Regular sized split is about 16 inches long. So figure enough space to hold 3 4" long splits.

http://www.olehickorypits.com/Convecture-Tri-Oven

The CTO-DW (double-wide) will hold 2 regular sized splits and last 6 hours.

http://www.olehickorypits.com/CTO-DW/

I realize money is an object, and depending on how your kitchen is set up, space may be a factor as well. I don't know what their pricing on these things are, however, the DW would give you better than double the cooking area (19.51 sq ft vs 40 sq ft), as well as allow you to use standard sized splits. Now, if you have trouble finding a steady supply of splits, the smaller one might be better as there are numerous online outlets for wood chunks. Website also claims 32 4-6# butts (I've never seen a whole one less than 8#) or 12 12# briskets for the smaller one. I'm sure that would work for what you anticipate to start with.

One thing to think about...a lot of people, once they get set up, realize they need bigger or more, or more space, bigger cooker, etc. There was a BBQ joint where I live that started out small due to money, but it was so good people kept coming in and kept coming back. Their cooker couldn't keep up with the demand, and those customers started complaining, and eventually didn't go back. They shut their doors a couple years ago because their cooker was too small to handle the volume of food. The folks put every dime they had into getting that first cooker, and then couldn't come up with enough to get another (or larger capacity) one. That's just a FWIW. Get what you can afford and have space for. Then when the time comes to upgrade or downsize, you'll know what to do. Good luck!
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"Never trust a skinny cook."
"Real men pass gas and use hickory."
"Happiness is...a belt-fed weapon."

Mary had a little lamb, a little brisket, a little ribs, and boy she was full!!!

[kurtsara]

How much is the DW compared to two CTO's? Sometimes it might be nice to not heat up the whole DW for a smaller load or to run both CTO's at different temps. We use one just to keep stuff warm once we have some extra meat done at some events.

I cut split into about 6 or 8 pieces with my bandsaw, and throw two pieces into start smoking.
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Kurt

2 Ole Hickory CTO's

[berger]

Appreciate the advice.

I found a used CTO to play with. I am going to see how it works as far as size and how it cooks then go from there. I kinda want a Lang for the arsenal as well, to do ribs and chicken and be able to take to caterings/festivals/competitions.

So many decisions, so little money!

[kurtsara]

We have two CTO's, one mounted on the porch of our vending trailer the other we bring to the bigger events and put under a 10X10 tent.

We started vending with a Lang 84 but in Minnesota you need NSF to do more than 3 events in a year.
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Kurt

2 Ole Hickory CTO's