Originally posted by Puddlejumper:
I bought a used 48" charbroiler that I plan to use in our new cafe. Burgers, chicken, seafood will be what we run on it for the most part. May venture into offering a steak. What flavor pellet do you guys prefer? I don't expect smoke like I have from my Amerique at home, but do hope for a flavor profile that can't be matched on gas. Would it be possible to split flavors? Hickory on one side and apple on the other? Divide the hopper somehow?
Can't hardly wait to fire up the CB.
We use a cb36 at restaurant, and for the most part burn Hickory or Hickory/Oak blend. I like the Hickory for some flavor, Oak for more efficient BTU's. Hickory gives foods a little background flavor. I don't think fruit woods are going to show up much in the flavor profile though. Best way to describe food coming off the CB is that it was 'cooked over a camp fire'. It's noticeable when you cook light foods like Chicken Beast - takes on some wood cooked flavor quicker than a burger.