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Micro-que

 
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Swapspit
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Joined: 21 Aug 2011
Posts: 29
Location: MN

PostPosted: Tue Aug 16 16 2:46 pm    Post subject: Micro-que Reply with quote

My wife and I are buying a small diner. I plan on doing as much que as I can out of a small southern pride electric smoker and fill out the rest of the menu with fresh burgers, wings etc. I dont want to go this route but im limited by space in the kitchen. Planning on cooking butts and briskets overnight and firing up the ribs in the morning to have ready by lunch. Anyone else out there do anything similar to this? Just wondering.
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Cory
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Jellybean and Julia's
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Wed Aug 17 16 5:20 am    Post subject: Reply with quote

We do not do Burgers, Dogs & such, but pizza & wings has been a great addition to our bottom line.
Pizza alone has added $5K to our weekly sales.

If I was in your position, I would do one item only per day as a BBQ special.
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Swapspit
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Joined: 21 Aug 2011
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Location: MN

PostPosted: Wed Aug 17 16 7:27 am    Post subject: Reply with quote

I hear you. But if i have bbq in my name and above the front door I gotta have more than just a daily special. Im also using the pp and brisket in specialty sammiches too. I will post on our struggles as we go. We have a small and steady following for our bbq so i may just need to add more capacity sooner than later.
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Cory
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RodinBangkok
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Joined: 30 Dec 2006
Posts: 486
Location: Bangkok Thailand

PostPosted: Wed Aug 17 16 3:47 pm    Post subject: Reply with quote

I'd be careful with ribs unless you have a good holding method. I was not satisfied with our quality on ribs till we could hold them properly, so we left them off the menu, they also would have taken up a lot of our capacity in the early days.
Perhaps think about chicken, short cook time and not difficult to hold, we do a lot of pulled chicken here, dead simple to make and holds well.
Added ribs after we had good holding equipment and expanded our smoking capacity.
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Swapspit
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Joined: 21 Aug 2011
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Location: MN

PostPosted: Thu Aug 18 16 5:57 pm    Post subject: Reply with quote

Smoker itself has a holding setting. Is that no good? Just curious what you consider to be good or bad holding methods.
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Cory
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RodinBangkok
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PostPosted: Fri Aug 19 16 8:53 am    Post subject: Reply with quote

Harry has presented the best cases here for holding, using the Winston cvap systems will give you a good way to hold. The key is moisture, holding in your smoker will probably not give you the results your looking for.

You should test your product after a period of holding and see how it turns out. Try 2, 4 6 8 hours, thats the true test of evaluating your product, not straight out of the smoker to the plate, that will be your very best case situation.
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Swapspit
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PostPosted: Fri Aug 19 16 5:57 pm    Post subject: Reply with quote

Trial and error is a tried and true method for sure.
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Cory
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Sat Aug 20 16 1:38 am    Post subject: Reply with quote

The "Hold" Mode in most pits is just so you do not overcook things and you can get some sleep.
The moisture levels are not optimum for extended hold periods.

I hold butts & brisket for 48 hours with no quality loss in CVAP's,
If I know I need an extended hold time in my CVAP's, I pull the meat out of the pit early to compensate.
I do this to meet volume demands to free up my pit to cook more
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Swapspit
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Joined: 21 Aug 2011
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Location: MN

PostPosted: Thu Sep 01 16 1:56 pm    Post subject: Reply with quote

I have a line on a CVAP! Thanks for the tips everyone.
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Cory
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qfanatic01
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Joined: 21 Oct 2009
Posts: 764
Location: Champlin, MN

PostPosted: Fri Sep 02 16 8:45 am    Post subject: Reply with quote

You have to work within your means. I had one of those for a short time. I put a soup can over the stack. Kept the smoke and mess inside. Nothing gets results like a stick burner though, even with gas assist. Look into a J&R 250. Nice little box, about double the footprint of what you have or are looking at. Good luck.
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