Cooking Brisket in a restaurant setting

Why wouldn't it be a good idea? It's NSF rated.

The ONLY issues you have are

1) timing. You need to practice. You don't want to come in the next day and have it overcooked. By say the FE line which has a cook and hold feature.

2) safety. You should consider what happens if you lose electricty. You could put a monitor on the line to tell you if the voltage drops or put a battery backup in place. Really just a function of how comfortable you are being "away". get an internet camera and point it at the control and you'll know how it's working. I'm kinda a keep an eye on it freak, I'd have to do something if I wasn't on site.

I don't think it's safety issue of something going wrong. In a restaurant setting, I'd clean it every day (you didn't say, FE or CS line?) but you don't want a grease fire or grease mess.

We are open at 11 am and I always set up the night before for brisket and butts the next day.

The 500 has a large drain area and is a long way away from the firebox, so risk of flare and fire is minimal. Power and other minor issues are the biggest concern.

Thanks everybody, I cannot wait to start cooking. I have one more question. I do not have a vent hood. However I am only about 20 feet above from an outside vent. I was going to put one of those vents you find on a gas water heater and put a pipe to the outside. However I was wondering if I should put a fan to create an exhaust but I do not want to exhaust all the heat. Would this idea work or what else can I do?
Thanks

quote:

Originally posted by TUNDER:
Thanks everybody, I cannot wait to start cooking. I have one more question. I do not have a vent hood. However I am only about 20 feet above from an outside vent. I was going to put one of those vents you find on a gas water heater and put a pipe to the outside. However I was wondering if I should put a fan to create an exhaust but I do not want to exhaust all the heat. Would this idea work or what else can I do?
Thanks

you should probably check with your local codes officials as they may require installation under a hood with an exhaust fan and possibly even fire supression.

TN is right, you need to check especially the fire codes. I've seen some require a special vent hood just above the door to vent the smoke directly.

Tunder, which smoker are you referring to?

tunder,

i use an FEC500 now but i did use an electric cookshack 100 [8 years old] i would put the briskets in at 7pm. smoke them for 2-3 hours, take the wood box out, then finish the cooking overnight till done.....all without a vent or exhaust. and it worked fine. but an FEC100 needs ventilation. my 2 cents.

I have a COOKSHACK SmartSmoker OVEN
MODEL 250