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Cookshack help needed. Model and cooking suggestions

FM Former Member
Hello everyone

I'm looking to buy a smoker predominantly to cook Baby Back Ribs on a commercial scale and would like some help with a few of the issues I have when deciding what machine to go for.

I'm am currently considering the FEC100 and the FEC300.

My first question is what is the key benefits of buying a smoker that has a rotisserie as opposed to static shelves? The reason for this question is because I am sure the FEC100 is more than suitable to cope with the amount of ribs I need to produce for my business. However I also usually buy a convection rotisserie oven to cook spit roast chicken which is tried and tested for my business. I have never tasted a chicken cooked in a smoker so do not know the quality of flavour or the texture of the chicken. Another consideration is I only cook chickens for 1h 30m in the convection oven and am not sure how long it would take in the smoker. Time and speed of cooking is important for my business.

So I am wondering whether I would be better off not buying a convection rotisserie oven and just spending the money on a FEC300 rotisserie to cook both the ribs and the chickens. This would both save on space, operating costs and initial purchase costs.

My second question is regarding storage and preparation of the ribs. As my business is predominantly a fast food/take out shop it is important that I can prepare products quickly and easily. I am keen to be able to leave ribs straight from the smoker into a warm display cabinet/humidifying cabinet so my customers can see them and order them. Is this possible whilst maintaining the quality of the ribs or would they dry and become inedible? Another option is to keep the ribs either in a warm cupboard and finish the ribs to order on a charboiler as and when customers require them. Would the ribs stay fresh and juicy if I was to do this? Alternatively, the ribs could be kept refrigerated and heated on the charboiler to order to maintain quality but I am concerned about how long they will take to prepare this way (again speed being of importance in a busy take out).

I apologise in advance for such a long post but as I mentioned I am a complete novice and am desperate to come up with the best solution for my business whilst selling the highest quality ribs and chicken.

Thanks in advance for any help.

Michael
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FM Former Member
Several different issues facing you. Unfortunatley you'll have to decided. I've been out for the past week, I'll give it a shot.

1. Quantity. You need to think how much you'll be doing to help with the capacity issue. You can also load the FEC with rib racks (10 ribs per rack, they replace the existing shelves so you can do 40 racks, but that's a LOT to do all the time in the FE)

2. Temp/duration. If you're smoking ribs and chicken at the same time, how long and at what temp. You'll certainly need two different durations.

3. Chicken & Ribs. The biggest issue for me is poultry should NEVER drip on ribs. Leaves ugly little dripping steaks and it's just not food safe either.

4. Quality. Ah, here's the big problem. Sounds like you're not very experience in a restaurant. Holding is a huge problem and really is up to you and what you want to sell. There are lots of options, but there is a limit on how long you can hold them. Too many places I've been hold them too long, then grill them and stick you with nasty ribs that are dry. Some will cook to an almost (but not done) state, wrap and reheat. Others use a professional holding cabinet (with the right temps & humidity controls).

Keep reading in the pro forum, the questions have come up some and there's a lot of good tips here.

Some of the owners will stop by, but they're usually pretty busy and not always on the internet.

In the end, you need to look at your business plan and cooking plan and figure out what's the right investment. You could start with one FEC at home, experiment and get your recipes down, then buy a second FEC (one for ribs, one for chicken)or buy a 300. Keep in mind, if you get successful, then the 300 won't be big enough.

Russ
D dublin551Member
karky,

this last december i went to the cooking class at cook shack. they had several different types of smokers there to use. i was in the market for a FEC 300. they had one there, and i used it to smoke ribs and chicken. it was outstanding! i have an older [6 year] model 100, electric. the FEC300 was far better than what the elec. unit produced.
im i guy that likes to go big [35' rv, ultra classic harley 09] so i just had to get the FEC 500. i believe the rotissery units put out a fine product..........IMHO.
GOOD LUCK.

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