Planning to open up bbq Resturant in Saudi Arabia

Are there any FEC owners here, outside the Americas? If so then what kinda support plan does cookshack have for international customers?

I would ask Karen at Cookshack about international support.

They do ship international. So I am sure they are use to shipping overseas. Like you said it's the time delay from when it ships and when is makes it to you.
I think it's a good idea to go with two smokers, instead of one.

Any smoker can have issues. Key is to learn the machine and do the repairs yourself.

If you're really worried, get the separate smokers then at most you have an auger to worry about, a couple of fans, an ignitor (which you can manually ignite).

Have you sourced the meats you're going to smoke? When I was in Saudi, sources of BBQ Meat were few and far between, but I'm sure you've checked into that.

Just learn the machines real well, you can do most/all of the maintenance.

Thank you Ismoke, Wayne, Smokinokie.
I will be contacting Karen soon about the shipment of these smokers to Saudi and what kinda after sales support I can get.
I've practised smoking on my Webber grill and a brinkman smoker. Been doing it for 4 to 5 years and I'll be following my heart and shifting careers soon but smoking on these smokers is going to be different, very different from what I have been doing.
From what I have heard the FEC 120 is very easy to operate and I'm banking on that. The reason why I am going for two smokers of the same model is because I don't want the quality of the finished product to be different. The FEC 120 has a convection fan that helps distribute the heat evenly, this is something that the FEC 100 does not have. I was planning on buying a FEC 100 & a FEC 120 but I thought about the final product and settled for two FEC 120s; that and because the 120 looks like a brilliant machine.
Can I work the FEC smokers 24/7 (well not exactly 24/7 but every day, 15 to 18 hours?) Apart from the mechanical parts like the fan and igniter, are there any other parts that have a life span? I mean it is a machine and it is bound to run out, right? What about the IQ4 temp control? Has anyone encountered any problems with that? can I also buy chips to replace them, if something should happen to them? What is the period of depreciation calculated on these smokers?
I'm sorry guys if my questions aren't as bright, I've never used one of these smokers and like Smokinokie said, I have to know everything about these smokers before I take the leap
Smokinokie, when and where were you in Saudi?
I will be sourcing my meat from a cattle farm in Jeddah and Al Hassa, they slaughter and butcher the meat there too and I can ask for specific cuts too.
I am planning to start my place by the end of this year or the beginning of next year so I will have a lot of questions, please bear with me...

Thank you once again guys

I don't have enough experience to answer your questions, but agree that the FE 120 looks like a brilliant machine. Starting to lay some teasers on Mrs. Pags about possibly buying one. Not good timing though, cause I've been on a real spending spree lately.

I'm retired AF and I was in Saudi as part of Norman Swartzkopf's Staff. I also deployed their other times for other missions. Spent time at a # of the "compounds" there. Before the war and after.

The units are made to run in restaurants. My only caution is this is the first year for the 120 (not good, not bad, just first year). I do think moving the fire in the back is a good thing. Not sure the convection is a good/bad thing, just different.

I would contact Stuart Powell directly, mention your concerns and ask the right approach to "be ready" in case something goes wrong. He'll set you straight.

Have you thought about rubs, spices, methods. Guys have a cattle ranch, but what about the other foods besides beef.

As for question, bring them on. Lot of knowledge here, about specific meats and a few (not a bunch) of professionals in the business. No Pork obviously in a Muslim country.

Challenge is during Q season (now through the fall) you might not get quick answers from the Pros.

I've just turned Pro myself this year. I've taken oven the menu at an existing change and we go live (I think) this week once the menu's come in.

We're happy to help. No silly questions. Ask now, because once you start, you'll be too busy to ask

Smoking Point - A few thoughts regarding your situation....

- Whatever you end up buying, 1 300 or 2 120s, I think it would be mandatory to purchase spare parts at the time you purchase the smoker. Repair the unit yourself, or have a mechanically inclined local do it. It will up your initial budget a bit, will be cheap in the long run. Minimal downtime and loss of sales, and you save by avoiding expedited air freight from Ponca City to Riyadh, or wherever you are in Saudi, customs paperwork with possible delays, possible import duties, etc.

- Economically and from a practical point of view, 2 120s seems to be the best choice. 2 120s are approximately $3,300 cheaper than 1 300, and their shipping weight is approximately 400 lbs. less. While there's a reduction in capacity with the 120s, you gain flexibility by having 2 units with regard to cooking different meats at different temps, etc.

- Be it 1 300 or 2 120s you're going to need pellets, and I doubt that you'll find a reliable source of compatible pellets in Saudi. Buying them from Cookshack by the pallet load (1 ton) will bring your costs for the pellets down, but I don't even want to think about the shipping costs. That said, have you considered a non-pellet smoker such as the SM360? It's similar in cost to 2 120s, has a much greater capacity than a 300, has fewer mechanical issues to be concerned about, and you don't need pellets, the final cost of which has to be factored into the sale's price of your product. I'm sure you can find a local source for any wood you would need. There are trade offs and compromises with every decision and your situation you may want to think about it.

Good Luck and happy 'Q'ing to you Mr. Pags. Like most folks on this forum, I too share the passion for BBQing, an enthusiasm I hope to share with my soon to be wife (Getting married in 40 days, my spending spree is just about to begin)

Low and Slow BBQ is something new in Saudi and not a lot of folks have tasted REAL BBQ. They love "BBQ" but to them BBQ is all about slapping the chicken on an open pit for 15 to 20 minutes and that is it. The Taste of low and slow hasn't touched their buds.

SmokinOkie, Sir, Saudi has really changed now, and the market is learning and accepting new things every day. I really believe I can do well here because people in Saudi Arabia have only three things to do, Sleep, Eat and Work. No other thing to do, No theaters, cinemas, Bars... nothing; so all they do is visit various restaurants around the city and work on their palettes.

I have tried a lot of rubs, some worked out great, some not so much but all the spices tried are available locally. I will be having a Simple rub that will go on Briskets and Ribs and Chicken, basically on everything.
Freshly Ground Pepper, Paprika, Salt, Chilli Powder, Brown sugar, onion powder, garlic powder, Ground cumin, Ground Coriander, Ginger Powder. Mix it all together, wrap it up in plastic wrap or containers, let it rest over night and in to the smoker the next day. What do you think Smokin? Any one else please Correct me if I am doing this wrong. Chicken will sit in the brine and then it'll be rubbed with the same rub but only after we have massaged the chicken with butter mixed with various herbs.

We will be working on Beef, Chicken, Lamb and Turkey... It is a muslim country so Pork is definitively OUT. I have Sourced all my meat from various cattle farms and poultry farms and the same will be delivered to us every day.

I just have to work on my timings as the whole low and slow process needs to be timed perfectly. The hold time, what do I do with the left overs, if any, how much of brisket, how much of ribs and how much of chicken or turkey to throw in to the smokers. People in Saudi Love to Eat and if my Joint takes off then I need to work on that accordingly too. People here love their Meat; Chicken and Beef is what sells most.

SmokingOkie, Good Luck and Good wishes with the new Menu and Place. Please do share your Experiences with us.

DLS, thank you for the words of wisdom, they really made me think, especially about the wood pellets. I wasn't thinking of buying a ton of pellets but now that I have calculated the same, WITH the 40% discount on 100 bags , I think it is not a bad deal. I have asked a Company in Saudi Arabia for the shipping and they have given me a reasonable Quote on the shipping, provided the Wood is Delivered to their office in Houston, TX. I will have to work on the logistics of that too with the people at cookshack. As per my calculations, my total fuel consumption on two Smokers adds up to 305 USD per month on a 16hr Batch. Do you think that is reasonable? surely higher than what you might pay in the US but given the distance, I think it fits the bill.

I will contact Stuart after I have returned from my Honeymoon regarding the extra parts that I will need to order with the smokers (Like SmokingOkie said, I'll pay attention to the Auger, the igniter and the Fan)

I compared the SM360 with the FEC120 and the SM360 IS cheaper and can hold more meat but having the insecurity of one machine is something I cant handle, especially when I am not so familiar with the Smokers and this is my first venture in to the world of professional BBQing and like you said, it gives me the power of flexibility, I can work on two different meats on different temperatures and methods. I will need a smoker for the brisket and the Chuck (for Pulled Beef) and another smoker for Chicken and Turkey, which I think I will smoke every three hours, depending on the demand.

DLS, SmokingOKie, Guys, please let me know if I am doing anything wrong or my Strategy needs any change, I need all the help and guidance from 'Q'ing Elders.



I really appreciate all the help and Support.

Thank you

quote:

Originally posted by Smoking Point:

...It is a muslim country so Pork is definitively OUT.

I knew that, that's why I wanted to ask.

Lamb is pretty good option I'm sure, we'll have to come up with some good ideas for you.

I'll look over what you posted above (I'm swamped this week), but I'm sure we'll get a lot of good thoughts for you.

Key I think is coming up with your exact menu and working out the details. LOTS of options.

If you facebook, I have a link below, just friend me and follow my fun.

quote:

Smoking Point

Smoking Point Good BBQ is the main thing I missed when I spent a year in Iraq so i'll bet it will take off in Saudi.Just let Cookshack know if you have any questions.

Thank you SmokingOkie for trying to help me out with this whole thing. I am sure you have a lot of experience setting up your own menu and place.

I really hope that all goes well with your launch this week.

I have worked on a few things that I think people would enjoy on my menu and I will run the same by the folks here.

Lamb is a good option but I haven't worked much with Lamb; I feel there is too little meat to work with but i think we can go with a whole leg of Lamb and then Shred it to make a Sandwich or it could be a part of a platter along with sides and Sauces.

I am definitely going with Half a Chicken with Sides, Brisket Sandwiches, Ribs and Pulled Beef Sandwiches.

What do you mean by the details of the menu?

I will be adding you on FB, My User name is Sayed Razi

Electro, thank you for the good wishes, I will need all the positive energy!

Do you own a restaurant too?

quote:

Originally posted by Smoking Point:
...What do you mean by the details of the menu?

I will be adding you on FB, My User name is Sayed Razi

Just mean specific menu items. Main items, sides, etc. Like Ribs. When you say ribs, do you mean beef or lamb or both. If so, there are different beef ribs, plate vs back.

You know SmokinOkie, I did Not know about the different cuts of beef ribs available :s
Just shows me how much I really have to learn.
I really am glad I started to communicate on this forum.
Every time I wanted to bbq ribs, I went to the butcher, asked him for ribs, bought em, came back and threw them on the smoker.
Now I am confused.
I read about them short ribs and the back ribs. What is good for bbq? From what I think, short ribs are better than back? More connective tissues? Right? :s
You know I'm happy I'm getting to learn something new every day.
The devil is in the detail.
I'll work on my menu and show it to you guys, let me know what you think.
Thanks for taking care SmokinOkie.