Well, I took the big step and made an offer on an existing Italian restaurant and building in Colville, the economic center of NE Washington State. If the financing is successful I will begin the BBQ phase with my CS 105 (an 90s model 150) That maybe all I will need, but my question right now for planning steps, what would all you wonderful people suggest to upgrade. Another electric smoker (250 series?) or a FEC either 100 or 300?

The existing kitchen was designed by a man with over 40 years in the business, so everything now there is really an equipment and operational dream. Hence, the smokers will probably reside in a small smokehouse to be built on the existing 2000 square foot outdoor patio area and vented to bring in customers.

We might be doing some outside catering but that will probably be handled using the stationary facility as the commissary and transporting the food to the serving location?

Thanks for your comments.

Depends on volume.

I would definitely do the FE's and go with the rotisserie at least. Maybe a 300. The 500 or 750 will depend on how much you need to smoke.

Congrats!

Hey Jerry,
Congrats

I've got a 100 and 500.

You really need to look at the volume. The 100 will turn out a great product, but if you need volume, one or even two would be pushed. With the 300-500-750, you will have capacity to do what ever you might need.
With the rotiss, you don't have an issue with a hot spot. And if you have it loaded, the meats will drip on one another and keep it very moist.

As the say, It's All Good.

RandyE

Thanks guys,

I got involved in BBQ on the recommendations of a friend. I started looking at the Traeger I got involved in BBQ on the recommendations of a friend. I started looking at the Traeger Commercial models since they were somewhat close by, and thought I could do a better design build job in my garage. However, the search for something better eventually led me to CookShack. But I really like the idea of pellets as a fuel source.

More comments please.

I have a 100 and had a 500. They are easy to use in all kinds of weather. You won't have to baby sit it, and you will be able to take care of other things while the cooker does it's thing.

There is a big big difference in how CS builds it's smokers. All the commercial units are NSF and UL rated. SOME Health Dept demand that. The insulation of the CS, while not often talked about is a huge advantage.

Look at all the regular smokers out there that have gone to refrigerator style, insulated walls. CS's been doing that longer than any of them.

Figure out the capacity and go with the rotisserie FE's. You'll buy one and when you get going, you'll want more. FF has a 500 on a trailer, as do several people and it's a great idea for catering, being mobile.