smoking for others

I would strongly recommend that you purchase the meats and sell them the finished product. You can never be certain as to how they handle the meats as to whether they are kept cold correctly, how many times the meats have been frozen previously, what quality the meat is, etc. I explained to friends a long time ago that I would be happy to cook for them but with me handling the whole transaction. That way I have no one to blame but myself if turn out a bad product.

Just my thoughts.

I suppose in todays world where there are lawyers everywhere, you would best check your state and local laws regarding this. But I have been known to use my own "243" rule. You bring me 3 items and I'll smoke them and return 2 to you... and we are even. I dont do it often and know my friends and family very well. Just a thought...

bob

I will pick up the meat from our local grocer...instead of me paying the grocer he does. I really dont want to do the 234 rule either. I would rather find a way to "earn" a little income to help pay for the smoker.

Dakota,

Who are the people. Are they friends or just people you know. If it's for friens, I try to cover costs, and maybe a few dollars extra. thaat is if I 'm already planning to cook. If it is just for them, then I would charge a little extra.

The quetion is what's you time worth. And are you wanting to take the cooking further. If you are I would slowly raise the prices as people learn of your food.

Like already stated, check the state regs.

RandyE

I have friends who want me to smoke for them....I don't have a problem with that. I want to take it up a notch. I work for a radio station and I have a client that would like me to smoke butts and ribs for his Marina Restaurant. I can do this thru his Restaurant. Cooking out of my garage is not acceptable but at his business it is due to the equipment that he has. I will have my business name on his menu to give me credit for my product. I have been experimenting and have been coming up with some exceptional receipts....(but then that's according to me lol)...I've been working for 29 years for the same company and would like to try something different. I really enjoy smoking and would like to make some money at it.
I had a client that wanted to "rush" into cartering with him. He bought a Treager smoker/grill and is advertising his catering business. He doesn't have any experience in smoking...(I've been smoking for only 2 years) I want a quality product served and that's what I am going to provide to the Marina. What I lack is the knowledge of pricing. I don't want to overprice or underprice myself....Of course I can go low and always go up. I just don't want to do it for nothing.
Thanks for your help.

Dakota,

Your a wise man. You've got it under control.

RandyE

"Wise Man" ... gee could you tell my 16 year old son and daughter that
Thanks for the help

My rule in our restaurant is multiply by 4 all your costs. Meat + Rub + Pellets/Wood + Sauce + Plates + Time + Etc. Etc. Etc.

Why not charge according to what the meat costs + everything else? Eventually someone is going to come to you and ask you to purchase the meat for them. Maybe since you don't have as much overhead as a restaurant doing this out of your house or wherever just multiply by 3 to start out with.

Jim

I use the rule of 3 on my cooking for customers since I cook at home. Still keeps easily under what brick and mortar places are charging and for a better product.