Planning a small q joint in SC

Also, if I was to hold something like peach cobbler in the Cookshack after the smoking process has finished, will it pick up a smoke flavor? Great for beans, not so hot for peach cobbler. Thanks.

Peach Cobbler- Couldn't it be foiled to avoid the smoke?

Maybe a couple toothpick pricks in the foil to release the steam?

Makes perfect sense...thanks.

cappy,
we have been very happy with our sm150, as a matter of fact our second one is being delievered today.
a few good points that our inspector loves about them (and this is still fresh in my memory since we were inspected monday);
1- they are nsf certified
2- the auto hold feature he absolutely loves.

a few things i like about the sm150 is this
1- since we are mobile electric draw is a big concern. even at peak draw the sm is only pulling about 1600 watts.
2- the cabinet is very well insulated so when it hits temp my draw falls way off and the unit seems to cycle about like my reefer does.
3- the manual temp and time settings are great!! with only two tries i was able to get our sm to match the product coming out of our fec100. this effectively doubled our meat out put if that is required.
4- the sm is subjected to towing vibrations and jostling. while i was a little concerned that that would cause problems with the heating element those fears have been proven groundless.
5- the system can be retro fitted for its own hood system. this can save you major bucks!!!

last but not least is cookshack's customer support and service. it's great!!!!! it equals,if not exceeds,the service that you recieve from zippo lighters!!! they are good honest people (as an example at the nbbqa convention in atlanta they were the only manufacturers that i talked to that did not offer ways around florida's health codes. that and the time that john shiflet spent with us was enough to convence us that cookshack was the only way to go)

hope it helps some
if i can be of any help just email me and i will do my best to answer any questions if i can.
jack

opps,
forgot one other thing.
if you use pellets in place of wood chunks you can custom blend your smoke.
this we have found helps our sales a lot.
jack

That's fabulous information....thanks so much.

When you say retro fitted for the smoke hood, do you mean the "smoke eater" that Cookshack sells?

I'm gonna have to have hoods anyway for my
flat grill and fryer.

Also, is there some reason I can't use other wood chunks? Are the Cookshack chunks unique in some way? I love pecan and apple smoke with a mix of hickory.

capt,
use can use any wood that you would like. just make sure it is seasoned and dried and it will work fine.
the mix i am currently using is pecan and oak since our customers seem to really like the smell.
yes the retro fit is the smoke eater cookshack sells. i used it for the 1st time this weekend on a serious smoke. worked great even though this 2nd sm150 is mounted in a very confined space with little natural air flow.
jack

wow, I'd just like to thank you and the folks who run this board...the information is quick, free, and very very helpful.. I wish Cookshack would pay you guys...this information has cemented my decision to make the purchase!!

Captain Morgan -

Keep us posted on when and where you're opening... I'm from SC and visit there often to see friends and family.

Good luck!!

Bupo, I'm hoping for around March. Most of the menu is set, still working out costs and researching equipment. Marketing plans are coming along nicely.

I'm looking at a location on Highway 17 Business
in Garden City, which is in between Murrells Inlet and Surfside Beach. The property costs in
Myrtle Beach proper are prohibitive, so I gotta
go south.

hi captain...

need a sauce to start up your business with??

check out the award winning sauce topic below...

thanks dave

Hey Pirate, one of things I want to do is sell a variety of sauces in the front of the store. I'll contact you hopefully in a couple of months
and see about ordering a case.

sounds good and good luck....

dave

I just noticed you are from Myrtle Beach. Man does that area need a good Q joint. The only halfway decent place I ever found was Three Little Pigs..... and they use a Cookshack!

Good luck.... and if you make good Q, you oughtta make a nice hunk of change! I've been in MB about 10x on vacation and I never found GREAT BBQ.

cappy,
just hit on a new trick for the sm and it is working great and is a whole lot easier than the pellets.
i got the smoke stix that bbqrsdelight sells. the smoke time on them is much longer in duration than either the pellets or wood chunks were and i don't have to make the bags any more. another plus is just like the pellets i can fix my costs down to the penney including electric and smoking medium.
just thought i'd give you a new idea
jack

What's the flavor like on those smoke stix? Real smoke flavor? I've never used the pellets buy Fast Eddy has obviously done well with them!


Bodacious, opening a q joint in Myrtle Beach is a little scary...everybody wants seafood when they're here. Little Pigs is the only one I know in the area that actually has smoke flavor..they are the first place that I saw a Cookshack. The only use hams, no shoulders or butts.

Progress is being made...should know a lot more
by next week.

Cap'n ... that's kinda funny. I know all about wanting seafood there.... How is it possible that there can be so many REALLY BAD seafood places in one town? And no great places for BBQ in a state that has so much good BBQ?

Must be all the tourists who don't know any better!

Good luck.

Well, as a native Tar Heel, I would have to say that if you really want barbecue, you'd have to head just a hair north! Actually, there's a few
good spots in South Carolina, but they are spread out.

The quality of restaurants has increased dramatically over the last 5 years. With 16 million tourists a year, the seafood barns that served frozen, fried all you can eat crap ruled, and are still popular. Seems those tourists think they're getting a bargain for all you can eat.

However, some really upscale (and expensive) places have opened, New York Prime, Collector's Cafe, Aspen Grill, Divine Fish House and more.
This year were getting Peter Lugars. If you ever come down, I can give you some good tips.

cappy,
the flavor,color and bark were exceptional. no foil bag was required. smoke duration was great. to be honest i am considering giving up competition and if i do i will be selling my fec as for my uses the sm's are more practical.
jack

I'm still alive, and so is the dream! I just won a barbecue contest here in SC, and got
written up by the local newspaper. Timing's
never been better. Was about to buy a location
when someone got it out from under me!!

Dang it! Looking, and hope to move soon while
everyone is still talking about it. I'm sure
I'll have plenty of questions, but Cookshack is my choice of smoker.

Cappy, congrats on the win again and hopefully this will help out w/ the resturant. We are coming down there this AUg..we'll have to try to get together....And you are right...lots of good info here