CS 50 series for commercial use

Sorry hungry...I use a 150 and a smokette. Any questions regarding those, fire away.

Welcome to the forum btw!

Howdy,Hungry.

What kind of volume and type product are you lookin' to serve?

we seldom serve less than 40 at one meal-sometimes 75 guests

I'd suggest a call to sales and see if they would recommend it.

We could give you the portions per load of the various products,how long consecutive cooks would take,and how to hold for serving.

At some point it gets to be labor and management intensive,although the 50 should certainly carry the load IMO.

Welcome H1.

I don't know Tom, do you think a 50 series will handled 40 to 75 people. You're right though, it would be labor intensive. It does have 5 shelves. You could probably do it if you orchestrated it correctly and he did say it would be once a week.

But there are a lot of things you could do, I guess.

Guess you could do 3 or 4 briskets. Or 4 or 5 pork butts. But ribs...we'll you won't be able to do enough in one batch to keep 75 people happy (4 ribs per, 13 ribs per rack, you'd need 25 racks or so).

That's what I was thinking.

One of us zealots would do it for the love of Q,but with the management and labor-I'm not sure you could just hire it done.

The cost of longnecked adult beverages would have to be figured carefully into your labor and hospitalization costs.

If the menu was a couple 20 lb. shoulder clods[less waste than the brisket],pork butts , sausages,chickens that could be done in two runs and finished with sauce under the broiler.


After about the third week,a lot of the fun might go out of it.

Many thanks for the discussion. I could have made it easier by being more specific—but I am new at this. Looks like the 50 will work well for large pieces, not so well for ribs and chicken. That is okay for my operation. I am thinking about starting ribs in the 50 with smoke, then transferring to my larger cook and hold oven to finish. I could do the same with chicken, but I am told that you can substantially increase the chicken capacity of the 50 if you add a whole bunch more time. Any comment on that?

Hungry,

Give Cookshack a call. Sometimes they sell reconditioned smokers. I purchased my 150 that way and it arrived looking brand-spanking-new.

hungry 1
I have a model 55 and I was able to hang 9 slabs of baby back I might have had room for two more but it was full but they came out fine.