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New Chef Owner....

FM Former Member
Hi everybody,firt of all I am a french Canadian so my english is not very good so please forgive my mistakes.
I am a trained french chef and I recently bought a restaurant in Québec city ,Canada and I my speciality is BBQ,grilling,so I would like to add a smoker and I think to buy a cookshack unit 1 SM260 or 2 SM160.I ve got 70 places and I plan to serve around 140 customers 2 times a day.I am gonna sell ribs,pulled pork,beef brisket an chicken wings.So wich of my two choices will be the best for me,if we consideer it s around 11-24 hours for beef brisket and pork shoulder and 4-6 hours for ribs (St-Louis cut)...

I usually use Treager grill for my backyard cooking,so can I expect same results,I like to put dry rub on every meat I trow to the smoker,can I do this with Cookshack unit.I love my ribs crispy on the outside and moisty on the inside (when you saw little juice came from the ribs).Can I am gonna have the same result with Cookshack smoker..

Can I also had 1-2 pieces of charcoal in the wood box to give a stronger smoke ring.The unit supose to be to let cook overnight without someone to check at it,is it true...
I know I am on the Cookshack forum but if the answer you give to me are not satifying,can you suggest me other options for me,I don t have to much space in my kitchen so I c ant buy a J&R smoker or something like that...

And finaly what are thinking of cooking ribs,and vacuum it after to preserve the flavor and reheat it on a wood grill,with or without sauce........
P.S do you know guys a place who are selling used Cookshack...just asking
Thank you guys,French chef Dave from Québec city
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M maxqMember
Bienvenue struggledave!

I would highly suggest you consider purchasing the Cookshack FEC100.The FEC will give you a wider range of temperatures: 140-350oF. Ribs cooked at 275o will come out just as you like them. Chicken can cook at 325-350 for a crispier skin.

Yes, you can apply dry rub to anything. The FEC100 has a dryer cooking environment vs the SM260 or 160. It's very easy to get a moist product with crispy bark.

Smoke ring isn't an issue with Cookshack/Fast Eddy Hickory pellets. There's no need to add charcoal.

Limited kitchen space? The FEC100 can remain outdoors (if you have space). It's very well insulated and the cover allows you to cook in rain & snow while under cover.

Many of us vacuum seal ribs, brisket,pulled pork, whatever.

I own a restaurant in Woodstock, VT It's a bit of a drive from Q.C. but you're welcome to visit and see my FEC100

I'd be happy to answer any more questions and no doubt others will provide you great advice.

A bien tot

Chris/Max
FM Former Member
But Ive goot one problem with then FE100..it s the pellets they are so expensive here in Québec ...around 20 for 18 pounds......that s why I am checking for the 260 unit....Do you place who I can order pellets for good price ,because I have to paid for the shipping,And can I let the FEC100 cook for overnignt without someone for checking....AND I dont have space outside so the smoker should be inside...and I think the FEC100 is half the size of the 260so I need to order 2 FEC100 can I put one on the top of the other......

And for the electric smoker 260 is it good product......Can FEC have bigger solution like the size of the 260...Thank you very much
FM Former Member
so the best way is to go with pellet FEC100.....but I read a lot of good thing from the Sm260 or 160........Which one is the best ...Should I go with one FEC100 and one SM160....It s somme kind of hurry....because the opening is in 1 Month so I need to learn how to use it before.....Thanks
FM Former Member
So I talked a long time with the guys at Greay BBq Store the only one Cookshack dealer in Canada (I think)and the guys (work the shop for the 20 years) said I better to go with the Sm260,because pellets cost me 1.05$ per pounds and I have to paid the shipping Pacific to near Atlantic SO all acros the country ....and 500LBS no choice to ship by UPS,FEDEX,because Post Canada don t go too high with the weight....SO it gonna cost me a lot..........
He also said that there is no difference in taste for food comes from FEC100 or SM260...if they are eaten as a blind test.....
The SM260 is also more easy to operate (idiot proof) set the temperature,time and forget it...just have to add flavor juice each 45-60 minutes..so I am gonna sleep well when my cook are gonna use it...
So I think my choice is made ,I go with my first idea the SM260....Sometimes the more you searching for other option is result in more complicated choice.....first idea is generaly the best one..........
thank you for your advices ,I am probably asking more information when he is gonna at the restaurant....Thank you guys
N novascotiarobMember
Hi StrugglingDave,I bought my FE from a cookshack dealer in Toronto. They were really good to me..great service. Call Karen at 416-452-1575. You can get pellets at all Home Hardware stores..they will order them in for you.Go online and check out their home page..seach for BBQ Pellets.By the way I have family in Montreal and I will be passing through Quebec city.If you are up and running by the middle of June maybe I'll drop in for a bite before moving on.Bonne chance mon ami.
Last edited by novascotiarob
FM Former Member
quote:
Originally posted by struggledave:
... He also said that there is no difference in taste for food comes from FEC100 or SM260...if they are eaten as a blind test.....


Simple question. Does he sell FEC's? Sounds to me like he doesn't.

Fully understand on the costs of shipping pellets, but I'd STILL recommend a call to John at CS. They've sold to a lot of people in Canada and he'll steer you right. He can answer questions a LOT about restaurants and what they do and use.

Part of this will be what you're actually cooking and capacity, which we haven't really seen you discuss in detail. What will you be cooking and how much/how often?
FM Former Member
SmokinOkie ,yes it sell the FEC100 too,and if I go with this one I will add a SM160,so he made more $$$ than selling just one SM260....

Iam about to serve around 200 customers a day,and BBQ is a part of my menu (Pulled Pork,Beef Brisket,Ribs,Chicken wings)because I am gonna made grilling cooking too (with an Aztec grill)burger ,Tartare etc.....and IN the best way everything gonna be the day I serve,if not I vacuum the stock and reheat it in boiling water and finish on grill(ribs)and in home made sauce (brisket,pulled pork,wings)..

I call John and he said that he can sell me one unit (of my choice)but we d ont discuss about the restaurant process and everything,but the guy in the dealer shop in Canada knows him personaly,like I said they are 2 Cookshack dealer in Canada (I found one in Toronto)

Nova Scotia Rob :Thanks for the Q...home hardware sell pellets,If we are open It will be a pleasure to receive you and have a meal and few brews...
FM Former Member
The hard part is you're trying to buy units without actually cooking on them and I know that's tough for a chef.

The 160 are the simpler (not necessarily better) of the two units.

The Electric series will handle a lot and are a very moist cooker so they tend to do very well in helping capacity and moisture loss (the electrics tend to be a more moist environment than the FE's)

That being said.

If it was me, you could do Butts and Briskets (big items) on the elctric and ribs and chicken on the FE. I like the higher temps and less humid enviornment of the FE for my ribs and chicken.

Know this, you have us and CS standing behind you to help however we can.

Russ
FM Former Member
The Problem with going with the 2 units (FE100 and SM160)is the space in my kitchen....For sure I prefered my ribs and wings crispy outside ans moist inside (even with the sauce on the side to taste the fully process of the rub on meat and the slow and low wood cook).

So I check those unit and I cant put one over the other so I dont have enough space in the kitchen that s why I have to go with the SM260....I am pretty sure I can achieve to have great Ribs and Chicken in this unit....I hope so!
If I can find one Used FE100 I can buy it with my personal $$$ and bring it to restaurant if needed,but they are so hard to find......


P.S. I ve got trouble with my Traeger 075 with the motored section of the auger and It s some kind of complicated ,even the man from the dealer here and the the oficial counsellor from Traeger Canada have no solutions for me....Pellets cooker seems to be a little more fragile and delicate than the a simply electric units.....Maybe I am wrong on this...
FM Former Member
quote:
Originally posted by struggledave:
..Pellets cooker seems to be a little more fragile and delicate than the a simply electric units.....Maybe I am wrong on this...


Yup you're wrong Wink

Traegers are traegers and don't get me started.

CS, bar none, have the best reputation and customer service out there. There are a LOT of FE's in use in restaurants. Can something go wrong. Sure. There are electronics and moving parts. But like any smoker, a little knowledge, preventive maintenance and practice they work fine.

You'll do fine with the 260. For the ribs and chicken you could finish them on a chargriller so just adjust your times pull them a little early and finish that way if it's your flavor profile/end product you want.

Good luck, let us know how it progresses.
FM Former Member
Hi everybody,My Cookshack Sm260 finaly arrive in Québec city.......Do I have to season it,if yes,heat it at 250 degres for 3 hours with nothing inside,I am correct.
I plan to smoke chicken breast with bones and skin ,how can achieve this with a crispy skin,I read that this smoker have a realy moist environment...
BabyBack,rub it,smoke it 225 degres for 4 hours.........I am OK
Brisket and pulled pork...rub it ,smoke it around 1 hour per pound at 225 degres...Can I cut the brisket in 2 pieces to have a smaler smoking period....
Hoe many wood chunk I have to put in it....Do I have to full the pan.......
Thank You very much
FM Former Member
Hi again ,I seasonned my cooshack 260 today.......I run it at 225 for 4 hours with the 2 metal box for wood full (4 chunk of maple 3inch by 2 inch).I ve got plenty of smoke for the first 2 hours and after no more smoke...But I can t add more wood in the 2 wood box....Can I put the wood in water before to stop the quick burnong process...What can I do to resolve this situation.........
Thank you
B bubbasz1Member
Couple of things to check. After two hours was the wood gone, after a short time your smoke from your smoker will change from white to an almost hard to see smoke, smell sometimes works better than vision for this. Do not wet your wood, no no!!!
Also after your meat gets to 140 degrees it basically won't take on any more smoke taste all you add after that is the possibility of a nasty outer crust.
Cooks a butt and some ribs as a test smoke and see what you end up with.
FM Former Member
"no smoke" doesn't mean it's not smoking. You will start with white smoke but it will clear off to a blue/clear smoke. The only way to know is to check. If the woods gone, add more BUT you have to experiment.

Remember the wood is for flavor only, so don't think it takes a lot.

Experiment and weigh you wood so you'll know how much you're adding.
FM Former Member
Hi Ive done Babyback,chicken breast with skin snd wing on....Full chicken wings....I put my smoker to presett ribs(SM260) and they goes very exellent....
In the same time I put Beef short ribs,and piece of Beef Chuck flat.....I cook them for 3 Hours at 225 and add another 2 hours 225 but the smoker reach 240... until reach internal temperature of 197- 199 derges...but them came very very DRY...What can I do to resolve this situation....Foiled them is a too expensive solution for the resaurant...
And for pulled ....porck shoulder....smoke 225 for 4-6 hours..Am I correct
Thanks for your exellent advice and council
M maxqMember
Beef ribs/beef chuck flat:
I've never smoked a chuck flat but I'd be looking for tenderness vs a specific temp for doneness. I would be tempted to foil the short ribs once they've reached 165o. As you know being a chef, short ribs are usually braised. The foil pouch with some marinade or basting juice would help keep them moist. I'm not sure why you consider foiling to be expensive Eeker

Pork shoulder...what weight range? A 4 kg shoulder/ pork butt will take 12 hrs on average, maybe more. Again you're looking for tenderness by way of probing the meat.

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