I need some feed back

Discussion in 'Wood Smokers' started by joed617, Nov 18, 2006.

  1. joed617

    joed617 Smoking Fanatic OTBS Member

  2. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Joe,
    Sorry, I'm not familiar with the unit. But from the description, it sounds like a high capacity unit that is very well controlled. When you get your procedure tweeked and down to a science, it sounds like you will certainly be able to repeat it. Also, if the capacity is too much, the new model that is coming out may be very interesting. Good luck on your search!!
     
  3. Joe, You can’t put that thing under an open air corrugated tin roof! :shock: [​IMG]
    What would be your rib time for a convection smoker like that?
     
  4. joed617

    joed617 Smoking Fanatic OTBS Member

    Hey Carl, It's for the restaurant so no tin roof. The ribs will still take 4 to 5 hours .. I can do a few hundred lbs at a time. I'm looking for some info so if anyone knows anything abou this smoker it would be great help. I'm getting kinda burnt out on the business end right now between dealing with the broker and all. but we made progress we sign the P&S this tuesday.. It's expensive changing a Korean restaurant into a BBQ joint.. they don't use deep fryers, steam tables or cook and hold ovens and they had a tiny 2' charbroil grill so I had to get a 42" one along with 3 fryers and a Alto Shaam 1000 th-d cook and hold oven, still looking for a steam table and as I stated above a large cap. smoker. whew .. still planning on opening this Feb. <crossing fingers> so any input would be helpful..

    Joe
     
  5. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Hey Joe,

    I used to be a dealer for Freidrich heating and cooling products. They were are very well built product and from looking at the company history of your oven, were probably the forerunner of this venture. I was sorry to see them get out of the HVAC business cause their prices were usually very competetive and their product reliable.

    Glad to hear from you again, and good luck on your search.
     
  6. Joe, I was jerking your chain, I’ve been keeping up on your posts with much interest! Good Luck [​IMG]
     
  7. joed617

    joed617 Smoking Fanatic OTBS Member

    Hi Rodger, It's been awhile. I'm trying to get a li'l info on thier smokers.. this one uses wood chips and I'm curious if there would be a difference between using chips compaired to logs as far as quality of the meat product goes. Good to see you again brother.

    Joe
     
  8. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    I would think that chips would be perfect in a controlled setting like that Joe. That way you could be sure of being able to duplicate your taste.

    I know Dutch said they used sawdust to smoke bacon and hams when he was cutting meat, so chips should be fine. I use a box of apple chips with some small chunks of whatever wood I am using at that time when I smoke my buckboard bacon and I get a lot of smoke from the chips, they just don't last very long.
     
  9. joed617

    joed617 Smoking Fanatic OTBS Member

    Carl you Ole Chain Yanker.. laugh.. I been straight out busy working on this bbq restaurant, Dealing with an arse of a broker who wasn't being due diligent and when I found a few things out that he didn't tell me about I called him on it.. Good thing is I got the owner to reduce the price and she told the broker he has to take 1/3 of his commission off so we would make the deal.. he wasn't happy about it and took the 1/3 off anyway :) I almost have all the equipment I need for "Smoken' Joe's Barbeque" in my basement. Just looking for the right smoker at the right price. and need some info on cooking with chips <I have cooked with chunks and splits> but never cooked with chips... is there a difference in the flavor do ya know?

    Thanks,
    Joe
     
  10. joed617

    joed617 Smoking Fanatic OTBS Member

    Rodger, Thanks Bro.. that's what I heard also.. you can duplicate the flavor by using he same amount of chips.. Just wasn't sure.. but now thinking about it I'll want a quality and uniform product.. I needed another opinion on this cause .. well .. I have a wife..and well you know .. laugh ..

    Joe
     
  11. Every penny helps! As far as chips. I just bought a Member’s Mark Grand Hall Propane Smoker (strictly non-commercial) see avatar and it uses chips or candy bar size chunks, I just did a test turkey with mesquite. It lent a definite flavor to the meat, just like a Deli! So yes chips work, and you don’t as easily oversmoke! [​IMG]
     
  12. joed617

    joed617 Smoking Fanatic OTBS Member

    Thanks Carl, Nice smoker you have there. I guess the question is to use chips or not.. so far it seems the way to go.. so far it looks like I'll be going for this smoker .. So.. you think the chips are better than splits for flavoring the meat? as far as cooking the meat it's an electric oven. It's getting a li'l chilly up here to smoke outside now so I haven't been doing much of that. I'm sure in a few months I'll have my hands full.. we have to go before a town meeting dec. 7th .. with a menu, floor plan and a business plan.. looks like it's going to go through.. but the P&S has a clause in it that states if we don't get the "OK" the deal is off.. this includes buying thier beer and wine as well as entertainment license. I spoke to the owner of the building and he's all for it so good news on that front. The wife is picking out new table tops because the tops that are there are too clean <formica> the color is too light, I save a dime here and there and she spends the bucks .. lol ..

    Thanks again,
    Joe
     
  13. joed617

    joed617 Smoking Fanatic OTBS Member

    Hey Guys, I bought the BIG GUY .. the Friedrich.. cooks 400lbs of meat at a time .. Just wanted to say thanks for those who had some input.


    Joe
     

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