Should I keep or replace?

Former Member

Hi, I have an older SM 150 (2002)that was used sparingly in a small restaurant. We purchased it when we were going to open my wife's cafe for pulled pork sandwiches. We decided against the cafe for now and have been using the smoker in the yard.

So far we are happy w/ the pork butts we have smoked, not so much w/ the briskets. No fault of the smoker, it was our rub. Sausage is our favorite.

I have been trying to keep it clean in case it is to be used in a restaurant, either by us or if I sell. and is becoming more of a PITA.

My question is, should we sell this commercial unit and buy a new Smokette? Or should we just keep what we have and use it w/o the intense cleanups?

7/17/116:58 AM

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Original Post

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andyjMember

You're not trying to cleaning the walls are you? Just foil the top of the woodbox & the floor of the unit and you're done. Mine looks like the inside of a coalmine. That's what you want, even in a commercial environment.

7/17/117:44 AM

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Former Member

Yes, that was the way it was when we purchased it and concerned about the inspection of the new restaurant. If I keep it for personal use I would not clean it the way I have been.

7/17/118:02 AM

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andyjMember

Also, the Smokette would be a lot smaller than your 150. Two shelves vs five.

7/17/118:11 AM

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chef-boy-arnie"If you can't smoke it, you probably shouldn't eat it!"

Having a smaller smoker is good for some things, but an overloaded smoker just doesn’t work out.

In other words it is easy to use a smoker under its capacity, but you just can’t load it above its capacity.

I would keep the larger smoker unless you just don’t have the room for it.

Just my $0.02 worth

Oh, and welcome to the forum

7/17/118:54 AM

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randye 2Member

If your nothaving luck with your brisket rub. Try Cookshacks Brisket rub. I use it all the time. Everyone loves it.

RandyE

7/17/111:41 PM

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Former Member

I guess keeping the 150 is the right choice.

Thanks for the welcome Arnie.

Randy, we are ordering the Cookshack kit tonight.

7/17/112:42 PM

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Former Member

Keep the 150 and quit all the extra cleaning. Have never been in an established BBQ joint where the pits or smokers were nice and shiney!

7/17/117:18 PM

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michaelmacdonaldMember

To comment further on what Andy J said (which was right on the money) I hope you have the manual for your unit foiling the top of the wood box and the bottom is very important I go a bit further and once in a while scrape the inside walls and the seal area GENTELY with a paint scraper. I would love a larger smoker .

7/17/118:24 PM

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Former Member

Only reason I'm was keeping it clean was for the board of health inspection on a new restaurant we were planning on opening.

7/18/118:21 AM

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Former Member

I would keep it and use the heck out of it. IF you open a new restaurant and want to use it, we can help tell you how to deep clean it.

It's like seasoning on cast iron. They don't like that in restaurant settings, but once you get inspected, you WANT that seasoned smoker.

7/18/119:34 AM

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Former Member

We are no longer planning on the restaurant. My wife was offered a new job and no longer interested in the project.

I was think of selling the 150 to a commercial establishment but since everyone said to keep it, that is our plan. This will never as clean again. Planning on smoking a few chicken breasts tonight to start the re-seasoning of the smoker.

Thanks for all the advise!

7/19/119:18 AM

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Former Member

jbjv

You made a wise decision. You will love the smoker, and it will cook for you and the wife or a lot of family and friends,

Good luck to you!

I have an AmeriQue and one day will go to the 160!

7/19/1110:47 AM

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