REAL NEW Kid On The Block

You 'll will loose a good deal of that weight by the time your done.

Sam -- If you are wanting to serve 75 per day at 1/4 lb (4 oz) I would suggest moving up to at least a CS model 50/55.

Do the math: 75 servings at 4 oz each = 300 oz (raw, uncooked)

Figure conservatively loosing 50% weight in the cooking process, bone & fat. This means you need 600 oz (or roughly 38 lbs) raw meat.

Hopefully some of the pros will chime in here, but if you are serious about this venture I would consider something bigger

Just my $0.02 worth...

Good luck!

I 100% agree with Wheelz. I have a Smokette 009 and I think you would have better luck with a larger unit. Especially if your business were to expand.

Thanks Mark, Wheelz & BigDMK! So,, not only may I need a larger smoker,,,,,what ever amount of meat I am looking to smoke should be adjusted by approximately 50% due to the loss to the total volume during the smoking process. This will definetely also dictate a difference in overall product pricing. Great help Guys!!! Thanks,,, well I do have time to make adjustments as it is all in the idea concept but I think this could still be a good fun project.

Sam - A little while back, Tom posted this BBQ Catering Worksheet on the Professionals Only forum. It might be of help to you in figuring out your needs, costs, etc.

Thanks DLS,,, you guys are great,, I should of started doing this years ago....

Good luck in Shanghai.

You are not really in China, are you?

You Bet GLH,,, It is home now,,, right in the middle of down town Shanghai China... Generally go in and out on contract work but Shanghai is home. There is about 7 of us from the USA who worked all over and have just kind of adopted it as home... easy to live and cheap. We all generally go out for 3 months to 1 year on contract work and then return back. Been here since 2000.
Shanghai Sam

For what it's worth, I cook over 50 pounds of meat in my smoker several times annually for big cooks. I've never had a single problem.

I love all asian food. Tonight I'm cooking Japanese gyoza for big family gathering. Not in the smoker, but outstanding regardless.

Interesting. I never saw one of those.