Looking for a new BBQ Pit

Former Member

I have a small BBQ catering business in the Dallas area. I need a new BBQ smoker that will not work me to death. Currently, I use two 55 gallon BBQ pits. I have narrowed my search down to the Backwoods Smoker Competitor model (gas & water accessories) and Cookshack Model 150. Does anyone know someone (restuarant or caterer) in the Dallas/Ft. Worth that uses the Cookshack 150 or larger model? I don't know anything about Cookshack smokers. Right now I am leaning toward Backwoods Smoker. Any suggestions or advice? Ray

9/20/026:46 PM

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Former Member

Hiya Ray - WELCOME to the CS forum!

I own and use a CS 150 at my restaurant. Tho' we're not a BBQ joint, we do a fair amount of smoked food. Today I'll be hot smoking 30 portions of salmon. I also use it for babybacks, pork butt and brisket.

Quite frankly, it's some of the best money I've spent. Using it is a no brainer - set the time, temp and away you go. The 150 can also be used for holding product.

I'm not familiar with the Backwoods Smoker, but if what you want is great Q with a minimum of muss & fuss, the CS150 will fit your operation nicely.

Let me know if you need further info.

9/21/0212:42 PM

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Former Member

Ray,

I'd also call CS Customer Service and they can direct you to someone. They'll probably be able to refer you to someone with a restaurant so you can check it out.

Smokin'

9/24/0210:19 AM

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