New small BBQ restuarant

pizzaman,

i believe they have small vents made for the sm160.it should use alot less elec. than a hood system. i used an elec. cookshack smoker. i bought it new in 2004, my son-n-law uses it in his restaurant, it cooks 100 lbs. at a time [not sure what the name of the unit is].but it would be hard for me to smoke everything for my place with a small smoker. i use an FEC 500 now....it is so versitile, have you thought about an FEC 300?..............good luck!

jeff heaton, "The Smoque Shack BBQ"

I would really take a closer look at a bigger smoker, if you are going to be BBQ only. I think you will run out of space fast on both of the proposed cookers.

We have a restaurant in Anthem, AZ (Q-To-U-BBQ)that has 34 seats. I use a FEC 500 and on days wish I had the 750. Granted there are slower days and I could get by with my FEC 100 (I use for comps), but certain days with catering and the restaurant operation the 500 is going all day and night.

Best of Luck

David
Q-To-U-BBQ,

quote:

Q-To-U-BBQ

Thanx Jeff and David for your insight. I am short on the cash to go that big and I want to use wood instead of pellets. I am thinking if I can get the restuarant open and judge the response to our product then I move up to a bigger smoker. I will be working that sm160 24/7 to keep us in fresh product. Appreciate your comments...keep them coming ...if you think of anything else I should know. Like your web sites....

just my 2 cents, i have used a stick burner years ago, then the small cookshack model that uses wood chunks, and now my FEC500 that uses pellets.......my FEC500 ....IMHO. of the three, puts out a much better consistant product. plenty of wood smoke flavor and way less mess and agravation, and hauling of mesquite or hickory.......just call Fast Eddy and have him ship me my pellets........no prob!....good luck bro.

jeff,

quote:

Originally posted by pizzaman49:
... and I want to use wood instead of pellets. ....

Just a little clarification, but you realize pellets are 100% wood. Just compressed sawdust. You'll actually burn more "wood" in a Pellet Smoker than the electrics. You only use a couple of chunks.

But one other statement you made worries me more.

quote:

I am short on the cash to go that big

I'm sure the others will say the same, but the #1 thing I hear about opening a restaurant is NOT opening if you don't have enough cash. Too many obstacles and options that will not pan out or go wrong.

Really think through the business plan. maybe start with less, save some $$$$ and spend it after you make it.

smokinokie,

great advice!

Thanks for the advice. I know that pellets are wood and I understand that the FEC's can cook more meat. I have only 1000 sq' space with a kitchen that is about 360 sq'. I will have an 8' hood for the smoker, fryer, stove and I have to the smoke in the kitchen. It is a planned community and I would not be able to have it outside. You have convinced me that I do need to go bigger so I am looking at the sm260 that would fit under the hood and double the meat output.
Another question: Do you smoke all differment meats at the same time and just take out the smaller meats as they get done ie ribs and chickens and leave butts and briskets?

I really appreciate the advice!! My daugher will be preparing the plates but I will be smoking the meat and I have not done it a large scale. Thanx for the advice.

Hopefully, some of the pros will chime in soon.

There are several approaches, that you probably need to work with and adjust.

Nice thing about the 260 is you can put big meats on in the late evening and have them ready early in the morning when you first get there,or timed to finish a couple hrs later.

Once you figure out time for the ribs,you can add them that morning and same with the chicken after the ribs.

Some practice and they could come together pretty close together.
Big meats can also be held several hrs,if you need the cook space.
The 260 also works great as a holding oven.

Once you figure your timing,minimally trained staff can do much of it.

The restaurant guys may suggest limiting what you start serving and build upon that.You can't be all things to all people and make a profit.

The pros will probably have some tips about holding over some of the product and good dishes to make with your leftovers,as plus income.

You are in pretty experienced bbq eating country and Whole Hog BBQ,a mini chain out of Little Rock?has moved in.
They are a full sevice operation,I believe and getting a lot of business.

Hope this gets you started,until the pros get here.

pizzaman,

i like what your saying, useing your family to work with you....i have used 2 daughters, 1 son, 1 son-n-law, and a begrudging wife...lol. keep that money in the family!
ok i see that you are a small place so one has to do the best one can with what we have...my best advice for people getting into the restaurant business is this.....KISS [keep it simple stupid]! i live by those words. i have been in the business for 21 years, it only took me 10 years to figure it out! lol. my advice is to do what you do best and stick with it. what im trying to say is don't get burried up trying to offer so many different meats that you wind up with alot of food waste. example, we only do half chickens on sunday. we do 50 half chickens and sell out by 2pm. people look forward to sundays just to get their chicken fix....we do briskets, butts, spare ribs, sausage,wings, and boneless chicken breast [for sandwiches]. i don't do steaks, ham, tenderloins, hot links etc.

what i like about a rotisseries is that i can get the meats on and have them drip on themselves, so not to cross contaminate. thats what worries me about the 260. just make sure to not cross cont. who wants chicken juice dripping on brisket?

ok, i do my briskets and butts over night. i put them on at 4pm. at 220, and smoque for 14 hours, i use large briskets 13-14lbs. when i pull the big meats off i put the ribs on along with the sausages etc. on and im set for the day.....

now! here is an idea for you...this is one of our biggest sellers......ready?.....BBQ NACHOS. people can't get enough! makes for a great appitiezer. we make ours with corn chips,sprinkle on a little shreaded cheese, add pulled pork, layer on baked beans, more cheese, frenches fried onions, with a side of sour cream[we use small ind. packets]. its served in a 3 lb. paper tray and we nuke it for about 60 secs,. BIG SELLER! $6.95.....our 2nd. big seller was our pulled pork soft tacos made with homemade pico de gallo. 3 of them for $8.95...this is a full meal.

anyway, have fun, work hard, make money, and good luck!

jeff heaton, "The Smoque Shack BBQ"

Again, thanks so much for your ideas and suggestions. Funny you mentioned BBQ nachos. I tried one just the other day. Did not think I was going to like it but it was great. I think we may add it to the menu.

Funny, but our BBQ Pulled pork nachos are a big hit too. I use the right side of the 500 for the big meats and ribs. I use the left side for chicken products

I really only cook Ribs, chicken, pulled pork and brisket. Keep it tight and as good as possible.

We were voted the Best BBQ in Phoenix by North Valley Magazines readers choice for the second year in a row. Not bad, since we have been only been open for 17 months.

Way to go.

I have a 80 seat BBQ joint in North Alabama and I cook on (2) FEC100's. Plenty of room and versatility for my needs. I use both indoors in my kitchen and just have them piped to under my hood. Good Luck!

Thanks Dirt Road. I ended up with a SM260. I think that will be fine for a while. I may then have to move up to a FEC.