Questions on planning ahead....

Up until now, all my ventures with smoking have been day events: cook, and sell off what you have. Now, I'm getting ready to start up a brick and mortar, and have a couple questions:

Although I would absolutely prefer to serve daily prepared fresh out of the smoker, we all know that's pretty difficult. So, for back up, how do you re therm frozen product? Sous vide? Any other methods working for you out there?

B&M will have around 40 seats plus take out. Have an SM260 and an FEC120. Menu includes all BBQ proteins, typical sides, plus craft burgers. Looking initially at around 35 hours open/week, probably opening up longer hours during higher traffic months (May-Oct).
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