need some input please

I'll jump in before our owners/restauranteurs join, I'm sure they'll give you lots of details. Also read through this archive, there is a HUGE amount of good data here already.

John won't like this, but I'd look at the FEC100, not just the 150.

Similar size, but I think the temp variability in the FE would help you have more options.

Don't get me wrong, with the CS smokers and this forum you'll have zero problem turning out good Q. There will be a little learning curve, so get one of the cookers before you "advertise" and get your recipes firmed up.

Also think about holding serving.

Butts and Brisket will take longer to cook
Ribs can be done in 4 to 6 hours and are best served fresh
Chicken can be done hot and fast.

So you'll need to think what your cooking, how long, in what order to help you decide a menu. Butts could easily be done overnight, ribs on in the morning and chicken on the spot.

I'm not a restaurant,but do cook on that cooker,as well as others.

I agree with Smokin'Okie that the FEC 100 is a great cooker[as I cook on them also]and offers even more flexibility.

We are comp cooks,as well as cater/and some vending.

John deals with a lot of restaurants,and has years of experience working with them.

The cooker is in a lot of bbq restaurants,as well as other high end restaurants that offer smoked entrees'.

It will last forever,can be operated by minimally skilled help,and is very economical to operate.

It can be set to cook your big meats during the night and drop into a safe hold mode,until you arrive at work.

It can be used as a holding oven,for any of your cooked product.

I have never had a problem,and mine was built in the '90 s.

I see a bunch of them around,over 15 years old.

If you ever had a problem,CS has been around for a half century,can overnight you any parts,and stay on the tollfree line to talk you thru any installation.

It will roll through any standard door.

You can pick up wood chunks at all your big box stores,and 1/2 lb of wood will put all the smoke you want on a full cooker,running all night.

You have a large ,experienced forum here, that can help with about any cooking problem,24/7.

Pretty much foolproof,and should be a great investment.

Tom

You're telling him about the 150, right? It almost reads like it could be either one

Well,I was writing mine on the 150,when you posted.

You and I know from our experience,a chimp could turn out great food on a 150.

I just edited and agreed the FEC was unbeatable.

You know how slow I am,but I hated to waste all that work.

I lost my voice in New Orleans,so maybe we'll talk about your hot streak this weekend.

Pine Bluff is usually big money.

When you win that, Twila can retire and ya'll can move to Fl.

Thanks for the input.

If I was going to do this on thurs, fri, sat in the offseason would you cook the butts, chicken, and ribs daily or would you start a day ahead of time.

If I cook all 3 daily how do you hold the temps on what you cooked first

I do not have an oven as we are just fast food drive in. Also, how is the "q" business oct-march? My business is slow after august and I thought this would be a great way to make some cash since I already own the place and have a great following.

Since my restaurant is a drive-in I have only outside picnic tables for seating, which isnt good for winter business. So, do you think I will have a market for the take out bbq, ribs, and chix.

I have a little one on the way and I do not want to get a part time job in the winter months. How much butts, ribs, chicken would I need to sell per week to make this venture profitable for this year and recoup my $4000 investment.

I am a burger and fry guy with absolutely no "q" experience except when it comes to taste, and the cookshack puts out a great product.

As I have said before, there is only 1 edible "q" place in town. My restaurant is known for hand dipped tastydogs(corndogs), fresh fruit shakes, and handpattied burgers. I think the bbq will fit in nicely.

Thank you so much for the input. I have been told that I am dealing with the best here.

thanks

Jason

I didn't catch the region where you were located,so that may well influence the steady demand for carryout and delivered bbq.

Checking the prices at your good competition, will tell you what the market will bear,and then you must cost out what you serve ,to see if it makes sense.

Many of the bbq restaurant guys think the carryout/deliver is the only way to go.

I'll let those guys speak to that.

Like Smokin' says,you can buy Cambro/Carlisle style food holders to store butts you have cooked overnight.

As you finish ribs in the morning,they can be held in a cambro,as well.

The chicken can be cooked during the day and held as well.

The 150,will work well as a 140º holding oven for all the product,once you finish cooking.

There are some bbq restaurants that will chill big meats,from the day before and use a commercial microwave to reheat, as needed.

You must build your cater business,and many of those folks cook in advance,chill/freeze,and reheat later.

Or give the customer reheat instructions.

They also finish ribs on a grill/flat top.

I'll, also, let some of the pros speak to that.

We have had some good threads in the FIND at page top,on pricing and profitability for bbq operations.

Have you tried that?

Hope this helps some.