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6 replies

Equipment Question

FM Former Member
Hello all. Been lurking for ages and trying to learn as much as possible. I have previously owned a food service establishment, but not BBQ related. I have been smoking meat for years and am seriously considering opening a small BBQ joint.

There are not many well located spaces in our area that already have an existing hood system. We are not wanting to start out going hog wild and equipping a full blown commercial kitchen. We plan to offer St Louis style ribs, pulled pork, brisket and half chickens. Our sides will be baked beans, potato salad, coleslaw and cornbread. For a desert choice we are thinking probably just a cookie of the day and brownies, with ice cream available.

We are considering starting with just one SM160 with plans to add an additional one if business warrants it. The venting of one of these units would not post much of a problem in most single story retail type spaces. For boiling water for potato salad and such, cooking sauces, etc. we are thinking a couple of commercial UL/NSF hotplates, probably 240v models. Unlike a full on commercial range they would not require placement under a vent hood. We are also thinking of a couple of half size/countertop commercial convection ovens for baking cookies, baked beads, and possibly for reheating and/or holding. Again, no vent hood required. We would probably also have a commercial microwave.

My thinking is this, having minimal venting requirements opens up a much wider range of available spaces for us, both from a location standpoint as well as cost. If/when things take off we could consider another space, or just adding another SM160 and other equipment. My initial thought is to cook the pulled pork and brisket together, and taking each out when done, and holding or reheating in convection units. I would try to do ribs twice per day, with the first load being ready about lunch rush time and being held for a while at 140deg, and any leftovers being reheated for dinner service, and additional ribs being ready during dinner service/takout time and again held as needed at 140deg in the SM160. I can see where a second unit would make this juggling much easier.

I would greatly appreciate any thoughts and advice from any BBQ pros here. I have been self employed almost all of my adult life and have been successful. I have typically tried to start something on a realistic basis and expand as the business proves itself and starts somewhat self funding growth.
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FM Former Member
The first question I hear asked is what are the HD and FD requirements for venting/hoods?

Every locale has some really strange views of whether it is or is not a smoker. Some require a ventt and others require an air evac above the door to account for when the door is opened.

Any idea on Health or Fire Dept?

Also, I always like to ask, but why a 160 and not an FEC?
FM Former Member
Thanks for the reply Smokin Okie. The local FD said that no fire suppression would be required. The HD said that some type of venting to the outside would be required for a smoker, but they said nothing about an air evac system for the door when open.

After looking at both, it seemed to me that the 160 electric would be easier to use for holding and overall ease of use.

One option that we are also looking in to is getting a concession type trailer that already has an NSF approved range/oven, hook and charbroiler in it, with room under the vent hood to add a smoker. I have looked at some 8x18 units that are well equipped for around 30k, which doesn't seem too bad at all. In our area taco trucks and the like are extremely popular, so as a full time set-up it is pretty accepted. There are some great areas available, where I believe a LOT of takeout business could be done, as well as having a dining canopy for nice weather days.

If we go the more mobile route, the weight savings of the 160 would be important as well.

Any thoughts or advice would be most appreciated, especially from someone that is selling BBQ this way, either full time at a location or at fairs and such.
FM Former Member
Whether required or not, you need to reconsider having no hood system at all. Like Smokin' said, the smoke from an open smoker door can be substantial. Also, venting steam from your hotplates will make your life much more comfortable. (Be sure to look at induction units BTW).

I like the CS line a lot, but I'd consider something from the FE line mounted on a trailer outside the back door. Makes large catering jobs easier when you can roll up with a cooker in tow.

For holding, look for a used proofer oven like they use in Subway shops. Will hold in a moist environment and I see a lot of them used around here. Even new you get a lot of space for your dollar.

And how about updating your profile so we know where you are. Makes answers better, unless you're hiding from the law or something.

A small hood, also available used, can open up your menu quite a bit because you could add a grill of some type. Chicken, burgers, ribs have all been known to be cooked on a grill, or finished on one. Ribs can be reheated and glazed if desired on a grill, cutting your twice a day plan down to 3 times a week if you handle the ribs properly. Just another option.
FM Former Member
Thanks Todd G. I think you are right about a hood. I was planning at a minimum having the smoker vented, such as with the smoker specific vent system available from Cookshack.

We had a call yesterday from a person we had contacted about a lot rental along a very busy road. We are now leaning towards getting a trailer that is set up with NSF approved equipment, and adding a smoker or two under the hood in the trailer, as well as having a charbroiler for burgers and such, or reheating ribs, etc. We could run seasonally during the nicer weather months, and have the trailer available for catering gigs the rest of the year.

I will update the profile later. We are located in eastern Washington, the dry desert part of the state.
FM Former Member
You have pretty mild winters in that area too if I'm thinking of the right place. You could forgo the enclosed trailer and do an open trailer under a metal carport if you really wanted to keep your budget small. There are several Q joints around here that have the smoker on an open trailer parked under an $800 aluminum carport. Seems like it works for them, but I like my converted cargo trailer that I'm actually using for the first time today.

I don't cook in it, but it will carry my portable smoker and 2 work tables, and coolers and a convection oven. Pull up, off load the cooker and coolers, then use the inside space for prep. It's nice being able to prep/rest inside a dry trailer.
FM Former Member
This reply might be a bit late, but I'm with Todd on looking into some sort of holding cabinet if you are going to be serving out of it. While the CS will hold meats at 140 or 150 (can't remember) after the cooking cycle is complete, they aren't really designed to be opened and closed frequently, and I think they would have a hard time maintaining a 140F holding temp when used in that manner.

A warming/proofing cabinet (hot box) will usually include a fan to allow the temp to recover more quickly when opened and closed frequently. Most, if not all, are electric, and will not require a hood. Many have a water pan that will allow you to add some humidity to the box. Also, the cost will be higher, but an insulated warmer will help keep your work area cooler. Like most things foodservice, you may be able to find a serviceable used unit for $500, or you could go with a top of the line Alto Shaam which could run you $5000 plus. They tend to be pricier, but we've had better luck with units with the electronics/heating elements/fan mounted at the top of the unit. When you are dealing with bottom mounted electronics, grease from the meat will find ways to drip down into the "guts" of the unit, and service calls are pretty expensive these days. Plus, it's no fun trying work a shift when one of your key pieces of equipment is down.

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