Hi again, back for some more sage advice for importing cookshack to Australia.
We have found distributor in Sydney and now just really need to make sure we make the best decision on which smoker cause they cost a lot to bring over and we really want to deliver a standout cue menu. We will be a 30-50 cover restaurant serving lunch and dinner, mainly pork butt, ribs and brisket.
Seems like it comes down to electric v pellet. pellets are more expensive over here. Have found a wholesale provider that can provide 9kg bag for around $20 (19.8 pounds for around same in US dollars). Guessing you guys get them a lot cheaper.
So suppose I am wondering if it is worth going down this route with cost in mind.
How much of a difference will the FEC make to the end product compared to the smartsmoker?
Once work out electric v pellet can start thinking about size. The SM260 sounds like it would fit our plans , but not sure if the FEC120 would have enough capacity.
Thanks guys for helping keep the Oz BBQ dream alive.
Original Post
Fortunately (or unfortunately if you saw my bank balance lol.) we own the building and its rated so if we had to we could put another smoker upstairs in a second smaller kitchen. You can follow our progress on Facebook. just look for Embers Southern Barbeque. All the best. Lisa