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Hi all, been lurking here a bit and wanted to chime in. I run a little bar & grill up here in Seattle and have been using a GOSM big block propane smoker for the last few years to do various specials. I am currently in process of opening a small spot that will focus on a few sandwiches, couple of salads and side all based on smoked meats. We will also feature daily entree special ie ribs, whole smoked chickens etc. any way we plan on installing a cookshack smoker and I am looking at the sm 260 or fec 120. Problem is I'm not sure i can fit the fec under the hood and still have space for the the rest of the equipment I need. Wondering what wisdom those here might have regarding the move from propane smoker to electric & or pellet and what I expect will be a bit of a learning cure. Anyway love the forum and have gained much insight so far. Thanks in advance for the knowledge.
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The best bet would be to call Sales at CS and ask their thoughts.Very helpful folks,as they put units in all over the world.They can also refer you over to the tech guys to talk about hood,exhaust,etc.They might be able to hook you up with other users in your area in case you needed some hands on.

They will also have thoughts about which cooker might work best with your product mix,holding,timing,labor,trained help,etc.

Either way,they will get you started and stand behind you from now on.

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