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Need Lots of Advice for Commercial Use

FM Former Member
While I get around pretty well in a kitchen, I am relatively new to smoking and have been put in a challenging position.

I manage a resort that we are adding a kitchen to, and we want to serve dinner on the weekends. Dinner will be for 20-120 people, and for the meats I am wanting to offer a choice of smoked pork steaks or pulled pork [any votes one way or another], chicken breasts, bratwursts, or hamburgers.

Is is possible to smoke multiple types of meats within a Cookshack smoker simultaneously?

If I need more than one smoker, is there any of the meats mentioned above that can share a smoker simultaneously?

What size or sizes (if I need more than one) of smokers do I need to feed my target numbers?

Where I'm located, labor is always an issue. I need my setup to be as close to turn on and forget until time to set up the buffet as possible.

Thanks
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T thousandoakieMember
I've only worried about chicken dripping on the other meats, and not worried at all about pork fat dripping on anything! And it all gets cooked, so maybe my worry is for naught, too.

But, you'll find that a 45-60 minute roast on your chicken is great all on its own, so do the chicken separately, then do the long smokes on the 'redder' meats, pulling out at appropriate times/temps those that are done first. I'm figuring you'll want multiple remote probe thermometers.

I haven't done burgers in the CS yet, but another post suggested that a 45 minute CS smoked hamburger is a thing of great and certain beauty. Hope this helps.
FM Former Member
If you are cooking everything to 165+ then cooking chicken with other meats shouldn't be a food safety issue. However, if you cook chicken on a higher rack than other types of meat, and the chicken drips onto those meats, it is very likely that you will get nasty looking white streaks on the meats below. Same applies to turkey in my experience. I either load chicken lower, or place a foil pan under the chicken to catch the drippings.
FM Former Member
quote:
Originally posted by Tom:
Where are you located?

The St Louis area is all I've heard of that smoke/grills pork steaks.

All those meats can smoke in a cookshack.

Pulled pork butts are a much longer cook,but are easy to hold.

Most of what you want is just a case of timing and holding the product.


Tom,

You are very close on location. I am in South Central MO, and around here most locals would take a pork steak over a T-Bone. Smiler.

I'm considering doing the pork steaks, but since 60% of my customers are from out of the area, I think I can get by doing pulled pork as a substitute.

Do you have any recommendation of a size to be able to feed up to 120 people, serve yourself buffet style? I've found some formulas on the Internet on how to figure out how many people a pound of meat will feed, but wanted to get some input from those that actually use CS smokers.

Thanks
T tomMember
I think you might want to talk to Fast Eddy,or John in sales,that work regularly with the restaurant trade.

I cook with the Cookshack 160,which will do all you want in a restaurant -but an FEC would give more flexibility and ability to do a bunch of additional products,quickly.

We also cook on FEC s to compete,vend,cater.

Eddy may now have an FEC restaurant in Branson,and he could guide you to others.
FM Former Member
A KEY point is what are the health laws. If you need NSF, they'll you'll have to go either the CS commercial series (100,200,300) or the FE's.

For me, I'd chose an FE100 over a 150. I own both and the capacity difference was well as cooking with pellets is just a little bit difference and being able to high heat with the FE is a good thing.
FM Former Member
quote:
Originally posted by SmokinOkie:
A KEY point is what are the health laws. If you need NSF, they'll you'll have to go either the CS commercial series (100,200,300) or the FE's.

For me, I'd chose an FE100 over a 150. I own both and the capacity difference was well as cooking with pellets is just a little bit difference and being able to high heat with the FE is a good thing.


The NSF cert is the exact point John with CS sales brought up. We are out in the sticks, so I'm not sure if it will apply. I have a call into the county Health Dept. to find out.

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