Need help selecting the right smoker.

Besides the cost difference, the commercial smokers are UL/NSF approved. I have a hunch that health inspectors or OSHA may have requirements for approved processing equipment. I am curious if others have tried to run an Amerique in a restaurant or catering operation.

I don't think the AQ is rated correctly (but I haven't seen any updates since I got mine 2 years ago).

So ossie, you're talking

5 briskets
8 PB's (7lbs ea)
21 ribs (3 lbs or so)

You said 'weekly' basis, but how much would you need to cook each time you cook, that will help determine capacity.

Also are you cooking them all together, at the same temp?

What about holding, will you be using it for a holding oven?

Let me know that and I can steer you a little.

Is there a reason you didn't go with an FEC? The price is just about 6-700 more than the 70. The variation of temps / range and the meat itself, I'd go with that if it was an option.

Keep in mind, never buy small. If your business takes off at ALL, you'll immediately need more capacity.

Hey guys thanks for the responses. So, the AQ isnt NSF but neither is my blender or champion juicer and no inspector really gave a fuss. Capacity will probably be an issue as I think its just too small. I planned on doing single product runs on a schedule of Ribs 3 times a week and PB and Briskets twice a week. I need to research reheating but I didn't intend on holding product hot. FEC 100 would be great, but as its cost is nearly 20% of my total capital investment, well yikes. Is the product that superior to the electric? I've always been wary of pellet loaders though I know technology has come a long way. What are some differences between FEC100 and the Smart100. Bark, Smoke Ring, Flavor, Texture?
Thanks

quote:

Originally posted by ossie:
....FEC 100 would be great, but as its cost is nearly 20% of my total capital investment, well yikes. Is the product that superior to the electric? I've always been wary of pellet loaders though I know technology has come a long way. What are some differences between FEC100 and the Smart100. Bark, Smoke Ring, Flavor, Texture?
Thanks

Big difference in capacity between the two.

IT says 40lb PB, 35lb Brisket, 20lb Ribs or 8 chickens per load for the 70.

I've done 16 8lb PB and 8 12 lb Briskets in differnet loads

The difference between the two is cooking method. The 70 is a more moist environment and I think it affects the bark, it's just a more moist environment. When I used mine, I opened the door to let humidity out. The FE is a drier heat because it's 100% wood fired.

Flavor? That's a factor of you, more than the cooker.

Texture? Again, for me, that's more you, but the FE will give you a more traditional bark (ala a stick burner) than the 70.

SR is more achievable in the FE, but you get it in the 70 by adding a little charcoal (the 70 just doesn't burn enough wood to create one without a little science help)

If you're on that tight a budget for start-up, call CS and ask them if they sell the FE without the IQ but with the old dial (don't know if they still do).