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Need Advice RE: Catering Smoker

Super Glide
Super Glide Posts: 76
edited November -0001 in EggHead Forum
Hi All,

Sorry I Haven't been around much for a while, but I've been really busy with my new business.

Thanks to the BGE and a few other things relating to my love of BBQ, I started a BBQ Catering company. It's been a huge hit! I specialize in Pig Roasts, the whole hog cooked in your backyard, but I have a full menu of Q. So far, I've been lucky to get by with my pig cooker (a Caja China), my BGE, and a Caldera Tallboy smoker.

But I think it's time to buy a larger more commercial smoker as I am getting a lot of requests for just Q. I've been looking and am at a loss.

I like the Cookshack and FEC models, but I am open to just about anything. I want to try to stay away from wood burning models (pellet is fine), and no trailers please.

I basically want a smoker that can hold about 100 pounds of meat, can be used indoors (under a hood of course) or out, I think electric may be best, but LP or Nat. gas could be fine.

Most importantly, versatility is key. Cook and hold, cold and hot smoke, Good temp range, easy clean up (this is extremely important!).

Any suggestions are welcome.
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Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    If you insist on electric or gas look at the Southern Yankee.

    However, I'd recommend you stick this the pellet cookers like the FEC.

    Your clients will know you cooked your food with gas or electric.
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  • Super Glide
    Super Glide Posts: 76
    Thanks,

    Can you really taste the difference between a pellet and an electric?

    I've heard nothing but raves about cookshack smokers, but it has worried me that it's not "Real".

    What pellet cookers would you recommend?
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Pellets are wood. They just look like rabbit turds.. The only thing electric about the FEC is that is how the pellets get started and fed into the burning chamber. Their is the controller too. The food sees nothing but heat and smoke from WOOD.

    Many of the BBQ Restaurants in NC have gone to Electric or Gas. I can tell you which ones have the minute I taste their product. I got to a point if I don't smell smoke before I walk in I leave.

    I have the repeat business I have because my clients know I cook with natural charcoal and wood. They love seeing my eggs in action. Especially when I really load them up. My record is 18 eight+ pound butts on three large eggs. I think that covers your 100 pounds. :)
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  • Super Glide
    Super Glide Posts: 76
    Yeah, I've loaded my egg up with 6 butts and they came out fine (but not great).

    My problem isn't butts, but ribs and chicken.

    The egg just doesn't hold enough ribs... especially beef ribs (which are my new specialty, and a hit with the Kosher community... I'm not kidding).

    I have a Caldera Tallboy that I love, but it is taking too much work to keep tending for the long cooks, plus I kind of need stainless steel inside.

    I am looking for the absolute best results I can get with the absolute least amount of work, and I need idiot proof for when I hire help.

    I need something that can hold 100 pounds of beef ribs, or 25 chickens or multiple turkeys.
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  • BajaTom
    BajaTom Posts: 1,269
    Ole Hickory makes a combined gas/wood smoker. They have many different size models. That is the choice of Mike Mills who has won Memphis in May 3 times. I have visited the Ole Hickory plant a few times. How much money do you want spend? Good luck, Tom
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    FEC Can do all that.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    OHHH I might add I know many a competitor that have mounted their FEC's inside a trailer.

    Mounting in a building and venting outside would not be any different.
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