I would like some advice on equipment needs for a small Q. I will be smoking pulled pork, Briskit, fresh kielbasa, half chickens, and pork ribs daily....probably st. louis style trimmed 3.5 downs.
Lunch and dinner, six days a week. I hope to do 75 to 200 customers per day. I will be using CS oven smokers. My question is, with all these meats to serve for each service day, should I have more than one smoker? Can I smoke different meats in the same smoker at the same time if their cooking/smoking temp is the same? Obviosly their finish time will be different so there will be meats being tested and removed at different times.
I'm wondering if I can put all those cuts in the smoker at one time and pull them out as they finish, or divide between say two or more with similar smoke/cook properties.
Does anyone have any experience with volume smoking for foodservice usage? Say I need to replenish all my smoked foods (pulled pork, briskit, kielbasa, half-chickens, ribs) for the next service day, will i need a separate smoker for all these different selections? How would you recomend I choreograph all that production? I certainly can run the smokers 24/7 which sounds like it will be the case, and I don't have a problem with making bulk batches to last a few days, quality assuring.
I probably won't need the CS to use for holding, and storing. I have learned a few tricks for that in the forum.
To put it perspectively, I have to smoke 3 large butts for pulled pork, 6 briscuits, 50 half chickens, 20 lbs. fresh kielbasa, and 25 racks of ribs. for the following business day and I would like to get some sleep in between too!! Ideally, how should I go about this? It's all in the timing obviously so how do the pros do it???
I wont be able to afford a bank of smokers, and obviously with experience I will know how to make enough of certain items in advance so I don't have to do everything at once all the time. But as every good chef knows, the business can be Murpy's law, and you will always be busier or slower than expected.
Based on forsight, I think I will make enough pulled pork and briscuit to last a few days, following the best reheating and storage examples. I will be smoking chickens and ribs and kielbasa more frequently to have the freshest product.
I have a million questions.....
For service time, everything will be warm, and ready to plate, similar to a "Boston Market" franchise without the display cases. Any hints on good service-time storage and warming? My plan is basically steam tables for most items, or low-temp holding ovens, with everything kept sealed with lids, or foil, and occasional basting with a natural Au Jus or similar. Basically an assembly line like method, compartment plates, choice of side items, you know. WHat do you think? There are no Q's around so I can't steal ideas and methods by going to them and following examples. Also, if anyone cand send me examples of prices for a good mom and pops Q, that would help. I know about price relations to food cost, but I want to remain competitively priced on a national or regional scale. Maybe if there's some literature uot there like "how to open your own Q" please send it here I will happily slap some some sauce on it and serve it up on a warm bun. Email me if you want at timnamie@mhcable.com Thanks for your ears and eyes.
timnamie@mhcable.com
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