Skip to main content

Hi all,

For all the FEC owners, I have never seen one work in a restaurant setting. Do you get the great smells from these cookers, outside and inside the restaurant? I am on the verge of ordering a 300 possibly just need a few more pushes I think.

My wife doesnt think they have the same smells coming from them. We have been stickburners for years now, she thinks a SP would be better I like the FEC's Alot so far.


Thanks

Dace Branson
Original Post

Replies sorted oldest to newest

Not sure what here logic is.

they both have doors that open and vents/hoods to the outside, so the smells will be there.

And most restaurants I go in, the cookers are far enough away, I don't "smell" the smoke anyway. Maybe you need to get a smoke flue vented into the seating area. Big Grin
I guess it would come down to which is most important.

Great taste or great smell?

A place that has the look but doesn't have the taste. Won't be around long.

One local place has a smoker out font burning wood all daylong. And when you go in, there is no smeel of smoke. But the food is only so so.

Their smoker is located away for the seating area, and with exhaust hoods. There is no way.

RandyE
All kidding aside, I don't think good smells hurt a business at all. When I go to a Que shack or a steak house, those smells drifting out through the parking lot get me all worked up. I have been know on occasion to take fully cooked meat to an event on an oil drum cooker and then throw on some fat just to create some smoke and smell. I don't know if the crowd likes it, but I do.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×