Is a CS the solution?

Zeb,
I know the sm150 has an optional hood. My wife really loves it as it is pretty much hit the button and go. if you follow the wood recommendations you can turn out some great product and some pretty impressive amounts too. if i remember right you can do 80 lbs of ribs or 100 lbs brisket i think right at 120 lbs butts or around 20 whole chickens at a time. ribs and chicken are done at about 3 hours and the brisket goes for about 10 hours on the hit the button setting. after it is done it automatically goes to a 140f hold temp. just be sure not to add to much wood and yeah 2 ounces seems crazy but it really does work.
my advice is give john shifflett a call at cookshack he really helped us a bunch
hope this helps
jack

Buy the CS.

Zeb.

My question would be what are you specifically wanting to smoke and in what quantities?

Actually there are options. CS has the restaurant electric series 100, 200 and 300 series that are NSF and UL listed. Papashaka is in here frequently and has a carry-out operation and is using the 200 series.

The FEC 100 and 2000 are pellet models that are NSF and they're working on UL listing as we speak.

Well, Smoklahoma...
I actually have been investigating for a while and Got me heart set on the 260. Got a lady that wants to purchase meats to sell at her place--I like the FDA approval.
Anyway... I spoke to, mmmmmmm....... John(I hope) today. He said the things that I needed to know and made it clear that you guys would be kind enough to help me "tweak" it until it was the way I was happy with. The MOST IMPORTANT thing to me is that I can produce "MY BBQ" and not just good Q--i can buy that! I was assured that it was do-able.
BTW...we smoke all the aforementioned meats, jerky and then some. It has become about 70% of our business! That is a good problem..I think?!
Quantities are about...160 lbs. butt/week, 30 lbs. of turkey/week, about 60 lbs/week of brisket and jerky when we can. This does not include the requests for "poundage" on Q and catering. *weights are pre-cooked*
I think I am pretty sure that I am going to atleast give it a shot----30 day uncndtl. warrany and all the "Tech" support I can stand--Free-o-Charge, I'm on that like a bum on a bicuit!
Thanks Smoklahoma!
Zeb
P.S. I would love to have an FE, but I have no hood---have considered builing a smokehouse from a Land/Sea crate---that is another story.

Zeb,
I don't know how your meat tastes, but I know that with the CS150 ours tastes great and it is so easy to operate. The only drawback I can see is if you want a crispy exterior. I haven't tried making jerky in it yet, so I can't say how that will work. I know it turns out great pulled pork. I really love the chicken wings I've done in it. And turkey breasts are wonderful. Since we have a hood system in our trailer, we haven't used the hood that came with the unit. I can't tell you how that works. The amount of wood that you need is very small compared to the amount you need on a bullet smoker to get the same flavor.
I'm new to this profession so may not be that helpful, but I really love my CS150.
Peggy

Zeb,

If you're NOT going to buy a Cookshack - don't bother! These guys make a great product and have great customer service. Our customers LOVE the sauce! We have a Model 150 and a Model 250. Both work very very well! You can put your meat in and go on about your business knowing it will come out consistently each and every time.